Upside-down Pineapple Cake

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Replaced half the sugar in the topping of this Pineapple & cardamom upside-down cake with 60g chopped dates, simmered in enough hot water to barely cover the dates, stirring occasionally, until they dissolved and made a sticky syrup. Spread the date mixture in the base of a 25cm springform tin lined with a circle of non-stick baking paper. Last tweak was to add a half teaspoon of powdered ginger to the batter.

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