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1 small pineapple (about 1kg)

For the caramel

50g unsalted butter

100g soft dark brown sugar

60g Thai liquid tamarind concentrate

½ tsp flaky sea salt

For the batter

160g plain flour

2 tsp baking powder

½ tsp fine sea salt

50g room-temperature unsalted butter

150g caster sugar

Finely grated zest of 2 limes

1½ tsp fennel seeds, lightly toasted, then finely ground (optional)

1 large egg, plus 1 large egg white, both at room temperature

1 tsp vanilla extract

120ml double cream, plus extra to serve

1. Line the base and sides of a 5cm-deep and 20cm-round solid cake tin with baking paper. Cut the top and bottom off the pineapple, then stand it on one end. Following the contours of the pineapple, remove the peel by slicing it off, from top to bottom, then quarter the pineapple lengthways. Cut away the hard central core and remove the black “eyes” by slicing deep V-cuts on either side of them. You should now have four long pieces, weighing about 600g in total. Cut each piece from the short side into small, thin, fan-shaped pieces (about 5mm) and put them in a bowl. Set aside while you prepare the caramel.

   For the caramel, combine the 50g butter and brown sugar in a small saucepan on a medium heat and stir until both have melted and the mixture just begins to simmer. Stir in the tamarind, then bring back to a simmer, take off the heat and stir in the salt. Carefully scrape the caramel into the lined tin, then arrange the pineapple slices on top, overlapping them so there are no gaps. When the base is covered, overlap a second layer of pineapple on top, then set aside.

   Heat the oven to 195C (175C fan)/380F/gas 5½. Sift the flour, baking powder and salt into a small bowl.

   Put the butter, sugar, lime zest and fennel seeds (if using) in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high for two minutes. The mixture will be somewhat lighter, but not exactly fluffy at this stage, because of the relatively small amount of butter.

2. Add the egg, egg white and vanilla, and beat on medium speed for about a minute, until fully combined. Turn down the speed to low, add a third of the dry sifted ingredients and half the cream, then mix for a few seconds to combine. Repeat with another third of the flour and the remaining cream. Finally, incorporate the last of the flour and mix on low speed until smooth.

Scrape the batter carefully on top of the pineapple and smooth with a small spatula to form an even top. Bake for about 50 minutes, until the cake is lightly golden on top and a skewer inserted into the middle comes out clean.

Remove the cake from the oven and let it sit undisturbed on a rack for at least 30 minutes for the caramel to settle, then invert it on to a platter. Serve with cream on the side.