Impress your dinner party guests with this sweet and delicious pineapple cake recipe. 

A delicious dessert, this pineapple cake is a great change from more traditional puddings. The mascarpone sorbet, made in an ice cream machine, is a superbly creamy addition to the cake, and the overall dish is wonderful to savour as a summer sweet, or at any time of the year. If you haven’t got an ice-cream machine don’t worry – a shop-bought vanilla ice cream will work perfectly well instead.

Serves: 6

What You’ll Need:

Baked pineapple and ginger cake

•  1/2 fresh pineapple
• 35g unsalted butter
• 100g brown sugar
• 1.5 tbsp black treacle
• 1 egg
• 0.5 tsp fresh ginger, grated
• 0.5 tbsp bicarbonate of soda
• 170ml water
• 200g self-raising flour

Muscovado syrup

• 100g muscovado sugar
• 85ml water

What To Do:

1. For the sorbet, dissolve the sugar in the water over a medium heat and bring to the boil. Once boiling, take off the heat and allow to cool. Spoon the mascarpone into a bowl, slowly pour the contents of the pan into the bowl and mix. Churn the mixture in an ice cream machine.

2. For the muscovado syrup, boil the sugar and water until the liquid thickens, then use while warm to brush the cake when cooked

3. To make the cake, start by peeling and slicing the pineapple into ½ cm thick pieces. Cut rings using 2 different sized baking rings – use the bigger one to remove the edge and the smaller one to remove the core.

4. Pour 65g of the sugar into the 170ml of water and bring to the boil until it resembles a syrup.

5. Place the pineapple rings in the brown sugar and water mix, then add the muscovado syrup and bring to the boil again. Take the pan off the heat and cover. Leave to cool. Once cool, take out the pineapple rings and place on a cloth to dry out slightly

6. Line the baking rings used for the outside of the pineapple rings with greaseproof paper and place on a tray with greaseproof paper underneath. Push the cut out pineapple rings into the bottom of each ring

7. Preheat the oven to 180°C/Gas mark 4. Combine the butter and the remaining 35g of sugar together in a bowl, adding the egg, ginger and black treacle. Fold in the self raising flour. Take 100g of your leftover pineapple trimmings and boil with the water in a large pan. Pour the pineapple/water mix into a blender and blend until smooth, add the bicarbonate of soda and mix well.

8. Combine with the butter and sugar and flour mix. Pour into the rings, over the pineapple slices, filling to two thirds full. Bake for 25 minutes or until the point of a knife comes out clean when pierced into the cake

9. Turn out the cakes and brush with the muscovado glaze, serving with the mascarpone sorbet

Recipe from Great British Chefs

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