Mix the flour, baking powder and bicarbonate of soda in a medium bowl. Beat 200g of the granulated sugar and 112g of the butter in another large bowl with an electric mixer on medium speed until lightly and fluffy. Beat in the eggs, one at a time, until just combined. Stir in 2 tsp of the vanilla. Gradually add the flour mixture alternately with the buttermilk, beating on low speed after each addition until smooth. Pour into a greased 25 cm round cake tin and bake in a preheated 325°F (165°C, Gas Mark 3) oven 30 to 35 minutes or until a skewer inserted in centre comes out clean.
Meanwhile, melt remaining 112g of butter in a small pan on a medium heat until it reaches a caramel colour. Mix the remaining 150g of granulated sugar, water and 3 tsp of the vanilla in a small bowl. Add to browned butter, stirring with wire whisk until well blended and smooth. Remove from heat and cool slightly.
Poke holes into the warm cake with a skewer at 2½ cm intervals. Slowly pour the warm butter sauce over the cake. Cool in the pan for 1 hour. Mix pineapple, raspberries, castor sugar and remaining 1 tsp of vanilla. Invert the cake onto a serving platter. Slice cake and serve warm, topped with the fruit mixture.
CHEF’s TIP
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Browned butter adds a nutty flavour and colour to baked goods and sauces.
To rewarm cake, place on baking sheet and bake in preheated 325°F (165°C, Gas Mark 3) oven 15 to 20 minutes or until warmed through.
