Method

• 1.
  Preheat oven to 190°C. Grease a 19cm square cake pan and line with baking paper. Place butter in a medium frypan over medium-high heat. Cook for 5-6 minutes until golden. Strain through a fine sieve, leaving brown sediment in pan. Set aside to cool slightly.
• 2.
  Place icing sugar, almond meal, flour and cardamom in a large bowl. Whisk until well combined with no lumps. Whisk egg whites in another large bowl until frothy. Add to almond mixture, stirring until well combined. Stir in butter until combined.
• 3.
  Add ginger and vanilla and stir to combine. Pour into prepared pan. Stand for 10 minutes. Arrange pineapple slices over batter in a fish scale design (without pushing pineapple into the batter). Bake for 1 hour 40 minutes or until a skewer inserted in the centre comes out clean.
• 4.
  Meanwhile, for the pineapple syrup, place both ingredients in a medium saucepan over medium heat. Stir until sugar dissolves. Bring to the boil. Boil for 6-8 minutes until syrupy.
• 5.
  Brush hot cake with half the hot syrup. Set cake and remaining syrup aside to cool. Serve cake with sour cream and remaining syrup.