Pre-heat the oven to 180'C.
Remove the seeds from the vanilla pods by cutting the pod in half lengthways and then scraping along the pod with the back of a small knife.
Line individual steel rings with parchment paper and place the rings on a non stick baking sheet.
Place the pineapple rings in the bottom of the lined rings and fill the hole in the centre with a glace cherry.
Make the cake mix by beating together the sugar and butter until light and fluffy. Add the baking powder and the seeds from one of the vanilla pods. Add the eggs one at a time and then fold in the sifted flour. Mix until you have a smooth consistency and then pour the cake mixture carefully over the pineapple bases. Smooth out the top with a pallet knife and transfer to the oven for 20 to 25 minutes. Check it is cooked by inserting a skewer into the centre of the cake. If the skewer comes out clean it is cooked. Allow it to cool for 5 to 10 minutes and then turn the cakes over onto a plate and remove the parchment paper.
Whilst the cake is cooking make the syrup: Bruise the lemongrass with the back of a knife. Juice the lime. Place the lemongrass in a saucepan with the water, sugar and lime juice. Bring this to the boil and then simmer until it is a syrupy consistency.
For the chantilly cream: Whisk the double cream with the icing sugar and the remaining vanilla pod until thick.
Serve the cakes with a dollop of chantilly cream and drizzle over the lemongrass syrup.
«Vary the flavours of this dessert by replacing the lemongrass in the syrup with cardamom pods or star anise.»