INVERTED PINEAPPLE CAKE
Ingredients:
1 ½ cups wheat flour
½ cup unsalted butter
1¼ cup sugar
2 eggs
¾ cup of yogurt
1 tablespoon aged rum
¼ tsp salt
1 can of pineapple slices in syrup
Preparation:
1. Preheat the oven to 200°C.
Continue Reading in next page
↚
2. In a saucepan, melt 2 tablespoons of butter, then add ½ cup of sugar. Let turn to caramel. Arrange the pineapple slices. Remove from heat and reserve.
3. In a bowl, using an electric mixer, mix the butter with ¾ cup of sugar until creamy.
4. Add the eggs one at a time.
5. With the mixer on low speed, alternately add the flour and yogurt.
6. Add rum.
Continue Reading in next page
↚
7. Pour the mixture into the prepared dish with the pineapple slices.
8. Bake for about 40 minutes until the cake is golden brown.
9. Remove from oven and let cool.
10. Gently unmold and enjoy.
