11/2 tablespoons wattleseed
2 tablespoons boiling water
1 cup castor sugar
1 cup water
4 thin slices pineapple, cored ( or use tinned pineapple rings) whole or cut into wedges.
2 eggs lightly beaten
2/3 cup macadamia oil (if unavailable substitute with Canola Oil)
¾ cup firmly packed brown sugar
1 cup crushed pineapple, drained
2/3 cup plain flour
¾ cup self-raising flour
1 teaspoon bi-carbonate of soda (bi-carb)
Preheat the oven to 180C and grease and line a 23cm cake tin with baking paper, on the base. Don’t use a springform tin if you can avoid it as the lovely toffee syrup will leak out.
Combine the wattleseed and boiling water in a small bowl and seep until it becomes room temperature.
Place the castor sugar and the water in a small saucepan over a medium heat and stir with a wooden spoon until the sugar has melted. Bring the sugar syrup to the boil and cook for about 10 minutes until a light golden brown. Swirl the pan to distribute the colour evenly, then immediately pour into the cake tin.
Quickly place the pineapple rings or wedges on the toffee to cover the base of the tin. Set aside while you prepare the cake batter.
In a mixer, beat the egg, oil and brown sugar until well mixed and the sugar has dissolved.
Remove the bowl from the mixer and hand stir in the softened wattleseed (they should have soaked up all the water).
Sift together the plain flour and the bi-carb of soda and gently fold through the mix. Pour the final mic into the cake tin, being careful as you spread it nor to disturb the pineapple pieces.
Bake on the middle shelf of the oven for 1 hour until a skewer is inserted into the centre, comes out clean. Remove from the oven and leave to cool in the tin until warm. Invert the tin over a wide plate (with a lip is good) and gently lift it off the cake.
Carefully peel the baking paer sticking to what now is the top of the cake. The cake will be quite fragile ao the edges may break away a little through this manouvre. Serve with lashings of cream and enjoy.