mini pineapple rings, drained, we used Biona Organic
9
maraschino cherries, drained and rinsed
2Tbsp.
golden syrup
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease 9 holes of a muffin tin with butter.
Step 2Press a pineapple ring into the base of each greased hole. Place a cherry into the centre of each pineapple ring and drizzle over the golden syrup, dividing it evenly.
Step 3In a large bowl, using a handheld electric whisk, beat together the butter, sugar and vanilla until very pale and fluffy, about 5min. Gradually add the eggs, beating well after each addition. Using a large metal spoon, fold in flour, lemon zest and juice.
Step 4Spoon the cake mixture over the pineapple rings and smooth to level. Bake for 20min, or until risen and golden. Use a small knife to loosen the edges of the sponges from the tin, then carefully invert the cakes on to a wire rack to cool. Serve.
To store:
Once completely cool, store in an airtight container at room temperature for up to 2 days. Brush with a little extra golden syrup before serving, if wished.
To gift:
Pack into an airtight tin lined with baking parchment.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
