STEP 1: Preparing the caramel
Soak the sugar cubes with a little water and place them in a heavy-bottomed saucepan.
Heat over low heat until golden caramel, being careful not to burn.
Immediately pour the caramel into the bottom of a cake tin and spread it evenly.
STEP 2: Preparing the pineapple
Peel the pineapple, making sure to remove all the brown “eyes”.
Cut the pineapple into slices about 1 cm thick, and remove the fibrous core.
Arrange the pineapple slices on the caramel in the mold.
STEP 3: Preparing the dough
In a salad bowl, work the softened butter with a spatula until it becomes creamy.
Add the powdered sugar and mix until smooth.
Add the eggs one at a time, mixing well after each addition.
Mix the baking powder with the flour, then gradually incorporate them into the mixture to obtain a smooth dough. If you have leftover pineapple pieces, chop them and add them to the dough.
STEP 4: Cooking
Preheat your oven to 180°C (thermostat 6).
Pour the batter into the mold over the pineapple slices, taking care not to move them.
Bake for about 30 minutes, or until a knife inserted in the center of the cake comes out clean.
Once cooked, remove the cake from the oven and let it cool.
STEP 5: Demolding and finishing
Carefully unmold the cake by turning it out onto a serving dish.
Gradually drizzle the pineapple juice over the cake to soak it, making it deliciously moist.
Chef’s tip: For an even more exotic taste, you can add a pinch of cinnamon or vanilla to the dough.
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