Pineapple Upside-Down Cake

 

Ingredients : 

For the caramel:

125g sugar

4 tbsp water

250g caster sugar

150g butter

250g of flour

3 cl of rum

1 lemon

1 packet of dry yeast

500g sliced ​​pineapple, canned

4 eggs

STEP 1

pineapple

Drain the pineapple slices and keep the syrup. Prepare the caramel.

2ND STEP

Pour it into a cake tin, coat the bottom well. Preheat the oven to 180°C.

STEP 3

pineapple

Place pineapple slices on the caramel to cover the bottom of the mould. Put the rest of the slices in the blender.

STEP 4

Whisk the eggs with the sugar into a frothy mixture, incorporate the softened butter cut into pieces, the flour, half the rum, the lemon juice, the baking powder and the pineapple purée.

STEP 5

Mix everything well and pour it into the mold.

STEP 6

rum

Bake 45 to 50 minutes. Leave to cool a little before unmolding and drizzling the cake with the remaining rum and pineapple syrup.

Enjoy !