Pineapple And Cardamom Upside-Down Cake

• 100 g brown sugar
• 60 g unsalted butter, softened
• 2 -3 slices pineapple, peeled and cut 1cm thick
• 150 g self-raising flour
• 1/4 teaspoon bicarbonate of soda
• 1 teaspoon ground cardamom
• 110 g caster sugar
• 2 tablespoons butter
• 2 tablespoons golden syrup
• 2 large eggs
• 1/2 cup milk

1. Combine brown sugar and butter in a heavy-based saucepan and stir over low heat until well combined and smooth.
2. Remove from heat and pour into a well-greased, round, 20cm cake tin, spreading evenly.
3. Arrange pineapple pieces on top of brown sugar mixture.
4. Sift flour, bicarbonate of soda and cardamom into a mixing bowl. Add caster sugar, stir and make a well in the centre.
5. Melt butter with golden syrup, then pour into the well with eggs and milk.
6. Beat thoroughly with a wooden spoon.
7. Pour mixture over pineapple pieces and bake at 175C for about 1 hour or until a cake skewer inserted in the centre comes out clean.
8. Cover with foil if cake browns before it is cooked through.
9. Stand in tin for 5 minutes before turning out onto a plate.

brown sugar, unsalted butter, pineapple, flour, bicarbonate of soda, ground cardamom, caster sugar, butter, golden syrup, eggs, milk

Taken from www.food.com/recipe/pineapple-and-cardamom-upside-down-cake-313396 (may not work)