* Ingredients :
For the caramel:
4 tbsp water
250g caster sugar
250g of flour
3 cl of rum
1 packet of dry yeast
500g sliced pineapple, canned
Drain the pineapple slices and keep the syrup. Prepare the caramel.
Pour it into a cake tin, coat the bottom well. Preheat the oven to 180°C.
Place pineapple slices on the caramel to cover the bottom of the mould. Put the rest of the slices in the blender.
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.
Mix everything well and pour it into the mold.
Bake 45 to 50 minutes. Leave to cool a little before unmolding and drizzling the cake with the remaining rum and pineapple syrup.