Pineapple syrup cake with pineapple flowers

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).

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 longer. Remove flowers before they become crisp.

While flowers are hot, gently press into the holes of a mini muffin pan (or you can use empty egg cartons) to form flower shapes, and stand for 10 minutes to cool and firm.

Increase oven to 160°C fan-forced (180°C conventional). Grease and line the base and side of a deep 20cm round cake pan with baking paper.

Put butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Add eggs, 1 at a time, beating after each addition. Transfer to a large bowl.

Drain crushed pineapple in a sieve over a large jug. Use back of a spoon to firmly press 1 cup of juice from pineapple and reserve (if you don’t get 1 cup simply top up jug with water). Add crushed pineapple to cake mixture and stir until combined.

Add flour, buttermilk and 1/3 cup of the reserved juice, in 2 batches, stirring after each addition until smooth. Spread mixture into prepared tin and smooth top. Bake for 1 hour and 15 minutes, or until a skewer inserted in centre comes out clean.

Meanwhile, for syrup, put remaining juice, water and sugar in
a small saucepan over medium-high heat. Stir until sugar is dissolved. Boil, without stirring, for 7 minutes to form a thin syrup, with the mixture reduced down to 3/4 cup.

Pour half of the hot syrup over cake. Let stand in pan for 1 hour before removing to cool. Top cake with mascarpone and pineapple flowers and drizzle with remaining syrup. Scatter with small mint leaves to serve.