Gingerbread with Pineapple Cream

FOR THE GINGERBREAD:
Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan.

Put the butter and milk in a saucepan and heat until the butter melts. Set aside to cool. When cooled, stir in the sour cream, then stir in the egg and brown sugar and whisk until smooth.

Sift the flour and baking powder into a large bowl and add the ginger, cinnamon, cloves, cardamom and almonds. Make a well in the center and pour in the milk mixture. Stir until smooth and then stir in the crystallized ginger. Pour the mixture into the prepared pan. Bake for 25-30 minutes, or until a skewer inserted in the middle comes out clean.

FOR THE PINEAPPLE CREAM:
Finely chop the pineapple (using a food processor, if preferred). Drain and sprinkle with sugar. Whip the cream to soft peaks. Fold in the pineapple. Serve immediately.