For the topping
50g softened lactose free butter
50g light soft brown sugar
7 pineapples rings in syrup, drained and syrup
For the cake
100g softened lactose free butter
100g golden caster sugar
100g gluten free self-raising flour
1 tsp gluten free baking powder
1 tsp vanilla extract
Serves - 4
Heat oven to 180C/160C fan/gas 4. For the topping, beat the lactose free butter and sugar together until creamy.
Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top.
Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency.
Spoon into the tin on top of the pineapple and smooth it out so it’s level.
Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
Recipe adapted from: Good Food