ingredients

7 canned pineapple rings
75 g of starch flower
75 g flour
4 eggs
75 g of butter
150 70 g of brown sugar
1 sachet of vanilla sugar
1 sachet of baking powder
2 cl of milk

Equipment

1 small saucepan
1 salad bowl 1 wooden spoon
1 non-stick mold of 23-24 cm

Steps

Step 1

Prepare everything : spread 70 g brown sugar in the mold, sprinkle with 1 tbsp. to s. water; heat over medium heat until you get a caramel; let cool and harden.

Melt the butter over very low heat. Preheat the oven to 200 ° C (item 6).

2nd step

Assemble : mix in the salad bowl 150 g of brown sugar, vanilla sugar, flour, starch flower and yeast. Add the melted butter, the milk and the eggs.

Step 3

Finish, cook, unmold : drain, dry the pineapple slices on a cloth, store them on the caramel. Pour the dough on it. Bake 25 minutes: the cake should be taken to heart. Return to a dish right out of the oven.

tips

Pineapple . We prefer canned pineapple juice over syrup: it is less caloric and the aroma of fresh fruit is well preserved.

Starch flower . It is found in the range of flours or pastry products under the Tipiak brand. It allows to put less butter, to reduce the weight of flour and thus to make the cake lighter in gluten, while keeping a final texture well mellous

Variations . Crush the taste by sprinkling the cake, as soon as it is returned, with 2-3 tbsp. to s. Grand-Marnier well distributed. Replace the vanilla sugar with a few drops of bitter almond extract. After demolding, sow tapered almonds on the cake that you have blonded over medium-low heat in a frying pan without fat.