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PINEAPPLE SYRUP CAKE WITH PINEAPPLE FLOWERS

Preparation time 35 mins plus 1 hour standing

Cooking time 2¼ hours

Serves 8-10

200g unsalted butter, at room temperature
1 cup caster sugar
3 free-range eggs, at room temperature
440g can crushed pineapple in natural juice
½ cups self-raising flour, sifted
1 cup buttermilk
Mascarpone and small mint leaves, to serve

SYRUP

¾ cup water
⅔ cup caster sugar

PINEAPPLE FLOWERS

1 small pineapple

STEP 1 To make pineapple flowers, preheat oven to 100°C fan-forced (120°C conventional). Place 2 wire racks over 2 large oven trays. Remove ends from pineapple. Peel pineapple, cutting close enough to remove eyes. Use a mandoline to shave pineapple into 3mm thick slices (you can use a large sharp knife, but a mandoline will give you thin, accurate slices).

STEP 2 Lay pineapple slices on paper towel and pat dry. Arrange in a single layer on wire racks. Dry in oven for 50 minutes to 1 hour, turning over halfway, until they’re lightly coloured, starting to dry out but still flexible. Thicker slices will take