RecipesSweet Food



This is really easy to make if you have a food processor – the whole thing is whipped up and ready for the oven in half an hour. You’ll need 3 equal sized small cake tins, well buttered. I used standard sponge tins. Don’t use tins with removable bottoms or you’ll lose the sauce.

Preheat your oven to 180c on fan bake.


1 tin (425g) crushed pineapple in juice – strain and reserve the juice

1 tin (425g) sliced pineapple in juice – strain and reserve the juice

60 mls (4 TBSP) Hakanoa Ginger Syrup

180 grams butter

180 grams sugar

Put 4 TBSP’s of the reserved pineapple juice aside for the cake.

Put the rest of the juice in a saucepan and boil until it is reduced to about 4 or 5 TBSP’s of sticky liquid.

Add the sugar, butter & Hakanoa Ginger Syrup. Bring to a boil and simmer for 3 minutes.

Pour the sauce into the 3 cake tins in roughly equal amounts.

Cut 4 slices of pineapple in half and lay them out like petals in the tin that is going to be the top layer.

Cut the rest of the slices into quarters, and put them around the edges of the other two tins.

Put the crushed pineapple into these last two tins, scattering it evenly over the sauce.


120 grams pumpkin seeds (these can be replaced with ground almonds if you have them. I used pumpkin seeds because they’re grown in NZ and are way cheaper than imported ground almonds. They give the required extra richness to the cake batter perfectly)

200 grams plain flour

4 tsp’s baking powder

250 grams butter

250 grams sugar (we use Trade Aid’s organic raw sugar – it has a nice fine grain)

4 large eggs

90 mls (6 TBSP) Hakanoa Ginger Syrup

4 TBSP’s pineapple juice (reserved from the topping fruit)

Put the pumpkin seeds in food processor and process until finely ground.

Add the butter, sugar, sifted flour and baking powder, and process until nicely combined.

Beat together the eggs, ginger syrup & pineapple juice, and pour the wet mixture into the food processor while it’s running.  It’ll be nicely combined in seconds.

Spoon the cake batter carefully into the cake tins taking care not to disturb the pineapple. Roughly equal amounts will do. Shake the spoonfuls of batter as you put them in to spread the mixture without leaving gaps, but don’t worry about getting it all to the edges.

Put the tins in your pre-heated oven and bake for about 40 minutes, spinning the tins after about 20 minutes so the cakes brown evenly. When a knife poked into the cakes comes out clean they are ready.

Have your serving plate ready, and don’t let the cakes cool for long before turning them out. You don’t want the sticky stuff to set or it’ll be really tricky getting them out.

Using oven gloves to protect your hands, tip out the first layer upside down onto your serving plate – aim well because once it’s on it won’t want to move!

Then tip on the second layer, followed by the top layer.

Keep a spatula handy for any topping that stays in the pan  – you can take it out of the tin and spread it back on the cake before the next layer goes on.

As it cools, you can re-attach any stray bits of pineapple to the sticky filling that oozes out.

This is gorgeous served warm, but just as good at room temperature.

You can serve this with pouring cream, whipped cream, ice cream, or custard – it’s a wonderful dessert no matter what.