Pineapples are in season at the moment in Australia. I come from Queensland, home to the Big Pineapple, and like many kids who grew up in Brisbane, visited the Golden Circle Cannery on a school excursion. Such is my fondness for this sweet, spiky fruit and the association it has for me with home (somewhere I haven't been able to go for months now because of border closures), my dad made me a book plate in honour of it.
So obviously this cake had my name on it. There's not much more of a story than that. All I'll say is that this recipe is excellent and well worth the very slight hassle of egg separation, pineapple peeling and multiple bowls to wash up. The flavours (pineapple and ginger are a classic combination) intensify over time which means you can make it ahead, which is always a win. But the sticky caramelised top means it's delicious warm with vanilla ice cream should you choose to eat it immediately.
