With World Cup fever looming, chef Andy Bates heads to Brazil. Here is one of his recipes for you to try.

Ingredients:

1 medium pineapple, peeled, cored and sliced

175g caster sugar

125g plain flour

2tsp baking powder

½tsp salt

50g desiccated coconut

1 large egg

2 egg yolks

175g unsalted butter, melted, plus extra for greasing

250ml whole milk

1tsp vanilla extract

For the drizzle:

2 passion fruits

50g icing sugar

50ml cachaca

Juice of 1 lime

Method:

Heat the oven to 160C and grease and line a 23cm springform cake tin with baking parchment.

Place the pineapple slices and 50g of the sugar into a large non-stick frying pan and cook gently for four to five minutes until caramelised. Set aside to cool.

Sift the flour, baking powder and salt into a large bowl and stir in the desiccated coconut and the remaining sugar. In a separate bowl, whisk together the egg yolk, egg, melted butter, milk and vanilla until smooth. Stir the mixture into the dry ingredients to make a smooth batter.

Transfer a few spoonfuls of the batter into a separate bowl. Mix the pineapple slices with the larger amount of batter and pour into the lined tin.

Give the tin a tap to knock out any air bubbles then pour the reserved batter over the top.

Bake for 40 to 45 minutes or until set with a slight wobble in the centre. Transfer to a wire rack, leave to cool slightly then prick the surface all over with a toothpick or small skewer.

Meanwhile, cut the passion fruits in half and spoon the flesh into a small food processor. Pulse a few times to break down the pulp and loosen the seeds then pour into a bowl with the remaining drizzle ingredients. Stir until the sugar has dissolved then spoon over the cake.

Leave the cake to cool completely then cut into wedges and serve.