STEP 1:

Preheat the oven to 170°C and line a round, 20cm-diameter loose-bottomed cake tin with baking parchment. Cut the butter into chunks and place in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).

STEP 2:

Add in the vanilla extract, then whisk again whilst adding in the eggs, one at a time.

STEP 3:

Fold in the ground almonds, flour and baking powder.

STEP 4:

Stir in the white chocolate chips then spoon the mixture into the prepared cake tin. Level the mixture with the back of a spoon.

STEP 5:

Arrange the drained pineapple chunks on top of the cake and push in very slightly.

STEP 6:

Place the cake in the oven to cook for 35-40 minutes – until an inserted skewer comes out clean.

STEP 7:

While the cake is in the oven, make the salted brown sugar glaze. Pour the reserved pineapple juice from the drained pineapple into a small saucepan.

STEP 8:

Bring to the boil, then simmer for 8-10 minutes until reduced by half and slightly thickened.

STEP 9:

Add the brown sugar and stir together until the sugar dissolves, then stir in the salt.

STEP 10:

Turn off the heat and leave to cool to room temperature. It will thicken further as it cools.

STEP 11:

When the cake is done, remove from the oven and leave to cool in the tin.

STEP 12:

Remove from the tin and remove the baking parchment. Brush or drizzle the salted brown sugar glaze on top (you can warm the glaze back up if it’s thickened too much).

STEP 13:

Arrange a few thyme sprigs on top, then serve.