In a mixing bowl, cream the butter, the 160g sugar and all the honey, then add the beaten egg in 4 batches – the mix will sometimes look curdled, but don’t worry – it will be fine.
Spoon the mixture into the prepared cake tin or muffin tins and
While the cake is cooking, cut the pineapple into small dice and mix with the remaining
To make the minted topping, pound the sugar with the mint leaves, then beat this mixture into the cream cheese and cream, forming firm peaks.
Spread the minted topping over the cooled cake or muffins and top with the pineapple.
© 2007 Peter Gordon. All rights reserved.