Heat the oven to 180C/350F/gas mark 4. Grease the base and sides of a 23cm cake tin with sunflower spread. Line the base with greaseproof paper, making sure it comes at least 3cm up the sides of the tin (so the juices don’t leak).

Make the flax “eggs” by mixing the flaxseed with almond milk.

With the pineapple lying on its side, cut six round 0.5cm-thick slices off the bottom and put in a saucepan. Add the juice of one orange and 60g of the sugar, bring the mixture up to a boil, then turn off the heat and set aside.

In a bowl, use a spatula to cream the sunflower spread and the remaining sugar, then mix in the rose water, vanilla extract, lemon and orange zest.

In a second bowl, whisk together the dry ingredients (ie the almonds, semolina, cinnamon, nutmeg, cardamom and baking powder).

Add the flax “eggs” to the creamed sunflower spread and sugar mixture, then fold in the dry ingredients until just combined.

Layer the pineapple slices, one over the other, at the base of the tin to form an inter-locking circle with no hole in the middle, then pour the pan juices over the top. Spoon the cake batter into the tin over the pineapple, and spread out with the back of a spoon to level off.

Bake for 45 minutes, until a skewer comes out clean, then remove from the oven and leave to cool in the tin for 20 minutes. To turn out the cake, run a knife around the sides, put a plate on top of the tin and turn over. Voilà. Serve with coconut yoghurt or oat cream, or eat just by itself.