Chilli Pineapple Upside Down Cake & Coriander Ice Cream

This upside down pineapple cake has a hint of chilli, so the non-dairy ice cream made from cashew nuts, coconut milk and coriander is perfect to cool it down. I made it for Mother’s day and it went down really well!

Serves 8

Ice Cream

Cake

To make the coriander ice cream

Soak the cashew nuts in water for 2 hours, then rinse and drain.

Add all ingredients to a blender and blend until smooth. Leave to cool overnight in the fridge. Remember to put your ice cream machine bowl in the freezer overnight as well!

Make the ice cream in your ice cream machine as per the instructions. Keep in the freezer and make sure you take it out 10 minutes before you are ready to serve.

To make the chilli pineapple cake

Pre heat the oven to 180°C. Grease a 23cm cake tin and line with greasproof paper.

Put the syrup, chilli and zest in a small saucepan and heat for 2 minutes. Pour half of the syrup mixture into the cake tin and make sure it covers the base. Save the other half for later.

Put 7 rings of pineapple into the tin in a single layer - six round the outside and one in the middle. It should just fit.

Put the butter and sugar into a bowl and beat until pale and fluffy. Add the eggs one at a time, beat between each egg.

Fold in the flour and 1 to 2 tablespoons of the pineapple juice from the can to get a smooth consistency. Chop up the remaining pineapple rings and stir into the cake mixture.

Put the cake mixture into the tin and make sure you have a level surface. Bake for 45 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 10 minutes.

Turn out the cake onto a serving plate. Heat the remaining syrup and pour over the cake.

Cut into slices and serve with your ice cream.