Give this “eat and go cake” a try, you will love it!

I first heard the expression, ‘Nyam n guweh’, after running in to my local Caribbean eatery for lunch, and running out again after eating. My Jamaican Dad informed me that this Jamaican patois expression means: Nyam (eat) n (and) guweh (go away), and is used when someone visits, cheekily grabs some food and leaves without staying for a chat. I came up with this cake recipe to satisfy my father’s taste for spice and my British Mum’s love of sponge cake. My little girl loves all things with caramel so this is an all round winner in my family. In addition, I’ve discovered that whenever I tell people I’m making this gooey, sticky, pineapple cake, I tend to receive more than my usual share of visitors who ‘Nyam n guweh’. Hence the name “Nyam n Guweh Cake!


Meet Carol and her dream bake on ITV’s Lorraine show. Click on the image above!

For the cake:

  • 1 x 425g tin of pineapple pieces, drained and chopped small
  • 225g softened butter or baking margarine
  • 275g Self Raising flour
  • 180g caster sugar
  • 1 tsp baking powder
  • 4 large eggs
  • Grated zest from 1 large orange and 1 lime
  • 1 or 2 tblsp of reserved pineapple juice

Pre heat the oven to 180 (160 if fan assisted)
Grease a traybake tin measuring 30cm x 20cm, line the bottom with greased parchment paper. Place all the ingredients, except the pineapple, into a large mixing bowl. Beat with an electric mixer for 1 to 2 mins until smooth. Fold in the pineapple pieces. Put the mix into the tray and bake for approx 35 mins until golden and springy.
Place on a wire rack to cool.


For the Ginger Caramel topping

  • 50g unsalted butter
  • 100g dark brown sugar
  • 3 tblsp evaporated milk
  • 1 tsp vanilla extract
  • 2 tsp ground ginger
  • 50g sieved icing sugar

Over a low to medium heat, melt the butter in a heavy bottomed saucepan. When the butter starts to turn golden add the sugar and ginger. Stir continuously with a metal whisk until the sugar dissolves and the caramel thickens (approx 1 – 2 mins). Remove from the heat and mix in the milk and vanilla extract. Whisk in the icing sugar to thicken the sauce. The caramel should still just pour. Whilst the cake is still slightly warm, cover with the caramel. Decorate with grated stem ginger and orange zest. For best results, leave until the next day to cut into 12 rectangles and eat. There are several uses for the leftover pineapple juice and the juice from the zested oranges and limes…all of them involve, rum, a tall glass, and lots of ice!