Upside down pineapple cake

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Cake flavour islands

 

 

Serves 6:

For the caramel:

  • 80g sugar
  • 20g water

For the cake:

  • 1 tin of pineapple slices
  •  2 medium eggs (100g)
  • 100g sugar 
  • 100g butter 
  • 130g sieved plain flour 
  • 1/2 tsp bicarbonate of soda  (2g)
  • 2 tablespoons of dark rum (25g) 
  • 1 non-stick tin
    with removable bottomØ22cm

  

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    • Prepare the caramel, then pour into the tin, tipping it from side to side to spread it evenly.  Arrange  6 pineapple slices in a circle on top of the caramel.
    • In a small saucepan,  melt the butter and allow to cool.  
    • Preheat the oven to 180°.
    • In a bowl, whisk together the eggs and the sugar until light and frothy with an electric whisk.  Using a  spatula, add the flour and bicarbonate of soda, turning and lifting the mixture to aerate it, until the ingredients are well incorporated and the mixture remains light and frothy.  Add the rum, then  50 gr (50 cl) of pineapple juice, mix again,  then mix in the cooled butter.  
    • Pour the mix on top of the pineapple slices, smooth the surface with the spatula and bake on the middle shelf  for 25 minutes,  lowering there temperature to 170° after 15 minutes.
    • Allow to cool in the tin, then turn out onto a serving dish.  
    • Bon appétit!

 

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Variation: To make a more exotic note, substitue 130g of flour 70g coconut powder and 60g of flour.

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