4 to 6
Easy
15 minutes
4 hours
Preheat the oven to 150°C.
Layer the pineapple slices in a 20cm cake pan.
Place a saucepan on a medium heat. Add the caster sugar, verjuice and vanilla pod to it and simmer for 10 minutes.
Pour the mixture over the pineapple slices and place in the oven for 4 hours or until the cake is caramelised and golden.
Remove from the pan and leave to rest for about 5 minutes.
Serve while still warm with vanilla-bean ice cream.
Per serving: 665.2KJ, 2.4g protein, 5.2g fat, 26.6g carbs
