Pineapple & chilli upside-down cake

1 Preheat the oven to 180°C, gas mark 4. Grease a 24cm round springform cake tin. In a small pan, heat the light brown sugar until dissolved (about 2 minutes). Cook until a deep, dark caramel is formed (2-3 minutes), then remove from the heat and carefully whisk in 75g butter. Stir through the chilli and pour straight into the prepared tin. Arrange the pineapple slices in a floral shape on top of the caramel.

2 In a large bowl, use electric beaters to beat the remaining 175g butter with the caster sugar for 2 minutes, until pale and smooth. Add the eggs, one by one, beating until mixed. Fold in the flour and vanilla until smooth.

3 Spoon the batter over the pineapple in the cake tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes before removing the wall of the tin and flipping the cake out on a serving plate. Serve warm, drizzled with double cream if liked.