Ingredients
- 250g self raising flour
- 3 large eggs
- 100g caster sugar for the cake
- 175g of sugar for the caramel
- 25g of margarine for the caramel
- Half a vanilla pod (extract the grains)
- 12 to 15 slices of tinned pineapple
- 100g of margarine (I use ADIET that has a nicer taste than Tomor)
- 20cl of pineapple juice (the juice of the tin)
- 1 small glass (or a bit more than 1/8 litre) of rum
Method
- Preheat your oven 190C (fan 180C). Use preferably a non stick tin of 20/24cm. If not, grease a tin.
- Lay the slices of pineapple in a nice round flower pattern at the bottom of the tin and on the sides, standing.
- Prepare the caramel. In a large pan put the 175g of sugar and the 25g of margarine. Stir all the time and cook the sugar until it becomes a nice golden brown colour. Do not let it burn!
- Pour the caramel all over the pineapple slices.
- In a bowl, mix the flour, the sugar and the 100g of melted margarine. Add the vanilla, eggs and mix well to make any lumps disappear. Add the pineapple juice. Mix again.
- Put the dough on top of the pineapple.
- Put in the oven at 180C (fan oven) for 40 minutes approximately.
- Turn out the cake on a serving plate when it is still hot to allow the caramel to unstick the tin.
- Pour the rum all over the cake and serve when it is cooled down or cold.
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