Ingredients
- Pineapple: 1 can of pineapple slices in syrup
- Flour: 250 g
- Sugar: 150 g
- Eggs: 3 whole eggs
- Butter: 100 g (melted)
- Baking powder: 1 sachet
- Vanilla sugar: 1 sachet
- Caramel: To coat the bottom of the mold
Instructions
1. Preparing the mold
- Start by coating the bottom of a cake pan with caramel liquid
- Harmoniously arrange the slices ofpineapple on the caramel at the bottom of the mold. Save the syrup from the can for later.
2. Preparing the dough
- In a bowl, beat the eggs with the sugar and the vanilla sugar until the mixture turns white
- Add the flour sifted and the baking powder, then mix well
- Incorporate the melted butter as well as 3 to 4 tablespoons of pineapple syrup reserved to give more softness and taste
- Mix until you obtain a smooth and homogeneous dough
3. Cooking
- Gently pour the mixture into the mold over the pineapple slices
- Bake 180°C for approximately 35 to 40 minutes
4. Finishing
- Remove from the oven, let the cake cool for a few moments.
- Unmold it while still warm turning it over on a serving dish so that the caramel and pineapple are clearly visible on top