For 6 people

Preparation: 30 minutes

Cooking: 30 minutes

Ingredients

200 g of butter

200 g of flour

250 g of sugar

5 eggs

Liquid bitter almond

Liquid vanilla aroma

1 ton of sliced pineapple

1 sachet of baking powder

Preparation

Melt the butter and add the sugar

Add the eggs, one by one, taking the care to whisk the mix well after adding each of the eggs

Once the mix is well foamy, progressively add the sifted flour

Add some of the pineapple juice in the tin, 1 teaspoon of bitter almond and one teaspoon of vanilla aroma

In a baking tray, warm up some water and the sugar cane to make the caramel

Once it is dissolved and the caramel well formed, put the pineapple slices at the bottom and the sides of the tray laterally

Pour the cake mix in the baking tray making sure that the mix does not go under the pineapples

Put in the oven for 35 minutes

To finish: if after 35 minutes, the cake does not seem completely cooked, leave it to continue to bake, checking regularly the state of the mix by putting a dry knife through/in the cake. It is ready when the knife comes out dry.