Pineapple Cake

Ingredients

For the Caramel

Sugar 3/4 cup with 2 tbsp of water

Pineapple 6 slices

For the cake mixture

Eggs 5

Self-raising flour 2 cups

Method

  Make the caramel in a saucepan by boiling the water and the sugar until brown.  While it is still hot, pour the caramel into a round or square non-stick cake tin about 20 cm wide. Place the pineapples slices on top.   Whisk the eggs and sugar for 2-3 mins, incorporate the melted butter and the yeast and then fold in the flour.  Pour the mixture over the pineapple slices.  Cook in a moderate oven (about 180 deg) for about 40 minutes.

For variation you can use apples, pears (cut into about 6 even pieces) or bananas sliced lengthwise.  Turn out the cake onto a serving plate while it is still hot.  If the fruit sticks to the bottom of the tin, spoon it out with a spatula and place on top of the cake.  Make sure this is done while the cake is still hot.   Sprinkle with icing sugar.

More Ingredients

Sugar 1 cup

Butter 2 tbsp

Yeast 1 tsp