Pineapple basbousa tart

1
Preheat the oven to 170°C, gas mark 3.
2
Brush a 26cm x 20cm baking tin with melted butter. Scatter the base with the brown sugar.
3
Slice the pineapple rings in half and arrange over the bottom of the tin, cutting smaller pieces to fill any gaps.
4
Combine the caster sugar and yogurt. Stir in the semolina and baking powder, then whisk in the 115g melted butter. Leave for 5 minutes.
5
Pour the mixture over the pineapple and smooth the surface.
6
Bake for 35-40 minutes or until the top of the cake is golden. Leave for 5 minutes then turn out onto a cooling rack. Once cool, wrap in cling film and freeze.
7
To serve, remove the cling film and leave to defrost 3-4 hours. Warm through in a low oven and present with double cream, toasted almonds and a drizzle of Goody Arabic Sweet Syrup.

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