For the pineapple syrup
For the cake
Preheat the oven to 180°C, gas mark 4. Grease a 22cm round cake tin with baking paper and brush with the ghee.
To make the pineapple syrup, place the pineapple, sugar, water, ginger and cardamom pods in a saucepan and bring to a boil over a medium heat. Cook for 10 minutes or until the pineapple is tender.
Remove the pineapple slices and set aside to cool slightly.
Return the syrup to the heat and cook for 6-8 minutes or until thickened slightly. Remove and discard the ginger and cardamom.
Arrange the pineapple slices at the bottom of the prepared cake tin, making sure they overlap slightly. Pour over half the syrup.
To prepare the cake batter, place the ghee, pineapple, sugar, eggs, flour, baking powder, cardamom, ginger and almonds in a large bowl and mix until well combined. Pour into the prepared cake tin.
Bake for 50-55 minutes or until a skewer inserted comes out clean.
To serve, turn the cake out onto a plate and drizzle with the remaining syrup.