• For the Topping

  • 1/2 cup Kerrygold Original Irish Butter
  • 1/2 cup brown sugar
  • 100g blueberries
  • 1 can pineapple rings
  • For the Filling

  • 3/4 cup Kerrygold Original Irish Butter
  • 3/4 cup white sugar
  • 3/4 cup cake flour, sifted
  • 2 large eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract / essence
  • Pinch of salt


Recipe by: Imtiyaaz Hart (@imtiyaazhart)

1. Preheat the oven to 180°C.

2. In a heavy skillet, pan or cake tin melt 1/2 cup of Kerrygold Original Irish Butter and sprinkle brown sugar evenly over the top. Arrange the pineapple rings to cover the bottom and distribute blueberries in the holes around the pineapples. Set aside.

3. Sift together the flour, baking powder and salt. Cream the Kerrygold Original Irish Butter and sugar until light and fluffy with an electrical mixer. Once creamed, add the eggs one at a time until fully incorporated.

4. Add the sifted flour mixture and mix until fully incorporated with a wooden spoon, spatula or mixer on low speed.

5. Spoon the batter over the pineapples making sure to evenly spread the mixture. Bake for 35-45 minutes or until baked through.

6. Allow the stand for about 5 minutes before turning onto another plate or cake stand. Serve with fresh cream.

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