Preheat the oven to 170°C. Grease and line the sides and the base of a 22-23cm round springform cake tin.

Peel and core the pineapple, then cut it into 1cm thick slices.

Put 50g butter, honey and sugar in a small saucepan and heat over medium heat. Cook for about 5 minutes until you get a caramel sauce. Add the rum and turn off the heat.

Pour the caramel sauce into the prepared cake tin. Put 3 or 4 pineapple slices into the caramel, then use pineapple wedges to fill in the gaps. Place the crystallised gingers into the small gaps. Set aside.

In a bowl, sift together the flour, baking powder and ground ginger.

In another bowl, using an electric mixer, beat the sugar and remaining margarine until it’s light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Mix in the vanilla extract and rum.

Add the flour mixture and milk in batches. Keep stirring until you get a smooth batter.

In another bowl, whisk the egg whites with two pinches of salt until they form soft peaks.

Add 2 dollops of this foam to the batter and stir. Gently fold in the rest of the egg whites. Make sure you don’t overmix it, keeping it light and airy.

Tip the batter into the cake pan.

Bake the cake for 50-60 minutes or until a skewer inserted in the middle comes out clean. (If the cake is getting too brown, cover the tin with foil.)

When the cake is done, take it out of the oven and let it cool in the tin for 5 minutes, then turn it out to a wire rack.

Rest for about 5 minutes, then turn it over. Place it onto a serving plate and carefully remove the parchment paper.

Serve lukewarm or at room temperature.