* Ingredients :
For the caramel:
125g sugar
4 tbsp water
250g caster sugar
150g butter
250g of flour
3 cl of rum
1 lemon
1 packet of dry yeast
500g sliced pineapple, canned
4 eggs
STEP 1
pineapple
Drain the pineapple slices and keep the syrup. Prepare the caramel.
2ND STEP
Pour it into a cake tin, coat the bottom well. Preheat the oven to 180°C.
STEP 3
pineapple
Place pineapple slices on the caramel to cover the bottom of the mould. Put the rest of the slices in the blender.
STEP 4
Whisk the eggs with the sugar into a frothy mixture, incorporate the softened butter cut into pieces, the flour, half the rum, the lemon juice, the baking powder and the pineapple purée.
STEP 5
Mix everything well and pour it into the mold.
STEP 6
rum
Bake 45 to 50 minutes. Leave to cool a little before unmolding and drizzling the cake with the remaining rum and pineapple syrup.
Enjoy !
