Ingredients 200g butter
200g and 75 g sugar
1 tbsp instant yeasts
1 can of pineapples in syrup
Pinch of salt
Preheat oven at 180C and line your baking tray with a grease proof paper. I have chosen a flat baking tray instead of the usual round tin to be able to cover more surface of the cake with the pineapple rings.
In a casserole, combine 75 g sugar, a few drops of water and vinegar and leave to caramelize on high heat without stirring. When the mixture has turned into a nice golden brown color, take off heat and pour over the base of the large baking tray.
Next, place the pineapple rings over the caramel. You may add cherries in the middle of the rings for a colorful effect.
Meanwhile, mix eggs, flour, yeasts, salt and syrup from the pineapples, well and put aside.
In another bowl, cream butter and sugar and stir in the flour mixture until creamy.
Pour the mixture over the pineapple rings and bake for 30 minutes.
When done, retrieve from oven and leave to cool.
Place a clean kitchen towel over the top of the tray, turn it over and peel off the baking paper.
And voila, the caramelized pineapple rings will be over the top.
The cake is best served warm and keeps easily for a few days in the fridge.