• Pineapple 2 tin
• Sweet corn 115 gram
• Lemon zest 2
• Brown sugar 55 gram
• Caster sugar 225 gram
• Sliced almonds 115 gram
• Eggs 3
• Butter 300 gram
• Fresh cream as required.

In a pan melt butter and brown sugar together. Grease the mould with butter.

And pour the butter syrup at the base of the mould.

Leave to cool. Preheat oven on 180 degree C.

Boil corn in a pan and when becomes thick, leave to cool.

In a separate pan, beat caster sugar and rest of the butter together.

Combine lemon zest, almonds and sweet corn syrup and mix well.

Whip the cream and spread in the cake mould.

Now spread sweet corn mixture on cream.

At the top, place pineapple and bake for 45 minutes.

When ready, decorate with pineapple and cream.

Leave to cool on room temperature.

Serve when ready, and enjoy.

by Pak101.com (few years ago!) / 860 views