225 g unsalted butter, softened, plus extra for greasing
125 g running honey
2-3 Tps chili flakes
Grated zest of 1/2 lime
150 g blueberries, washed and dry
567 g canned pineapple rings, plus 1-2 tbsp juice from the can
225 g caster sugar
4 large eggs
225 g self-raising flour
Preheat the oven to 180°C. Grease a deep square cake tin. Put the honey, chili and lime zest in a small saucepan and heat together for 2 minutes. Pour half the syrup into the cake tin, tilt the tin to spread the syrup evenly, then place 7 of the pineapple rings in the base. Save the rest of the syrup to pour over the cake later.
Place the butter and sugar in a large bowl and beat using an electric hand whisk until the mixture is pale and fluffy. Gradually beat in the eggs until combined, then fold in the flour and enough pineapple juice to give a smooth consistency – about 4-6 tbsp. Add blueberries and stir into the mixture. Spoon the cake mixture into the tin over the pineapple rings and syrup, making sure that the surface is level.
Bake for 55 minutes until golden. (If the cake is getting too golden, cover with a sheet of baking paper.) Insert a skewer into the center; if the cake is cooked it will come out clean. If there is still mixture on the skewer, return to the oven for 5 more minutes until cooked). Cool in the tin for 30 minutes.
Carefully invert the cake onto a large serving plate. Warm the remaining chili syrup and pour over the cake. Cut into slices and serve warm or at room temperature with custard or ice cream.