Pineapple cake from Madagascar
400 g pineapple (fresh or canned)
220 g sugar
100 g butter
200 g all-purpose flour
1 sachet (10 g) baking powder
cocktail cherries for decoration
For the caramel sauce:
200 g sugar
150 ml liquid cream
50 g butter
a pinch of salt
Cut 7 slices of the pineapple. Cut the remaining pineapple into cubes. Place the slices on the bottom of a circular baking tray. The bottom should be greased with butter or covered with baking paper and sprinkled sugar. Put a pitted cherry in the middle of each slice.
Whisk the eggs with the sugar and vanilla in a bowl until the mixture doubles in volume. Add the melted butter and whisk again. Sift the flour and baking powder onto the mixture. Whisk until you get a homogenous mixture. Add the pineapple cubes, stir and pour the mixture into the pineapple slices. Bake in a pre-heated oven at 200°C for about 45-50 minutes. Check whether it is ready using a wooden skewer. If the skewer isn’t dry but the cake has browned at the top cover it with tin foil and continue baking.
Remove from the oven and let it chill for a bit. Turn it around in a cake plate.
Serve with the caramel sauce.
Melt the sugar without stirring it until you get a light caramel. Add the butter, heated liquid cream and salt. The cream must be hot in order to avoid the temperature shock when it mixes with the caramel. Stir until they combine.