Preheat oven to 180C. Grease and line a 20cm non-stick springform tin with greaseproof paper. Peel pineapple and cut in half lengthways then remove core. Cut into 1cm thick slices. Heat syrup in a frypan, add pineapple and 1/2 tsp mixed spice, cook over high heat for 5 minutes, cooking both sides. Pour pineapple and syrup into bottom of tin. Cream butter and sugar until light and fluffy. Add eggs one at a time. Fold through remaining spice, flour, baking powder and almond meal. Spoon batter on top of pineapple and tap on bench to remove any air bubbles. Bake on a tray (syrup can leak a little) for 50 minutes or until the middle has risen and a skewer comes out clean. Remove to a rack to cool before turning out upside-down.