Ingredients for a 24cm diameter cake tin:
For the caramel:
- 150 gr of Sugar
- Pineapple rings can
For the cake:
- 280 gr flour
- 220 gr suggar
- 200 gr margarine
- 4 eggs
- baking powder
- all the liquid of the pineapple ring can
Preparation:
Separate de pineapple rings and the juice. Make a caramel with the sugar. Once the caramel is done pour it into the cake tin. Leave to cool for a couple of minutes and add the pineapple rings.
In a separate bowl, beat the eggs together with the sugar until you end up with a thick cream. Add the margarine (you can microwave it before adding it, so that the mixer has an easier time combining it with the eggs and sugar) and keep mixing.
In a separate bowl sieve the flour and backing powder. Then add little by little the flour+bakingpowder mixture to the egg+margarine+sugar mixture. Switch between adding the flour+bakingpowder mixture and adding the pineapple liquid. Add as much pineapple liquid so that the cake dough keeps a smooth consistency. Once you are done with all the flour, check that the dough is still spongy and not too liquid.
As the last step pour over the dough into the baking form which has the caramel+pineapple pieces.
Cook in the oven for 30-45 minutes at 180ºC