Bring the water and sugar to the boil in a wide pan. Add the pineapple and simmer over a low heat for approx. 15 mins. Remove the pineapple, reduce the liquid to approx. 100 ml, set aside.
Place the butter in a bowl. Add the sugar and salt, mix using the whisk on a hand mixer. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix in the ginger, vanilla and yoghurt. Combine the flour, almonds and baking powder, mix in.
Place the pineapple slices in the prepared tin, spread the cake batter over the top.
Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove and allow to cool slightly. Firmly prick the cake all over with a wooden skewer, pour the reserved liquid over the top. Loosen the cake from the tin frame, turn out onto a rack, remove the tin base and baking paper, leave to cool.