Equipment
- Springform cake pan 23×6 cm / 9”x2.5”
Ingredients
For the batter:
- 3 eggs (room temperature)
- 160 g (1.3 cups) all-purpose flour
- 100 g (0.4 cups or 3.5 oz) unsalted butter (room temperature)
- 100 g (0.5 cups) sugar (I use brown sugar, but white is fine as well)
- 125 ml (0.5 cup or 4.4 oz) pineapple juice/ syrup from the can with pineapple
- 5 g (1.3 tsp) baking powder
- a pinch of salt
For the top of the cake:
- 1 can of pineapple in slices. I am using a can of 822 g with 8 slices in it.
- Candied or preserved cherries for decoration (optional)
For the syrup (the syrup is optional, but I like it as it adds more moisture to the cake):
- 65 g (0.3 cups) sugar
- 125 ml (0.5 or 4.4 oz) pineapple juice / syrup from the can with pineapple
- 25 g (1.8 tbsp) unsalted butter (room temperature)
Directions
- Set the oven to heat to 180°C or 400°F.
- Insert parchment paper int he cake pan and grease the pan with a bit of soft butter or oil.
- Remove the pineapple slices from the can and drain some of the juice. Either cut the pineapple slices in half or use full rings and arrange them on the bottom of the cake pan.
- Cut the remaining pineapple slices in smaller pieces and put aside for later.
- If you are using cherries, put them in between the pineapple slices.
- Separate egg yolks from egg whites. Add sugar to the egg yolks and beat them with an electric mixer or a whisk till the sugar and eggs are light and fluffy.
- Add soft butter and nix till everything is well integrated.
- Mix flour with the baking powder and sift in the batter. Mix the batter with a wooden spoon or a rubber spatula to combine everything.
- Add the pineapple juice and mix till the batter is smooth.
- Add a pinch of salt to the egg whites and beat the egg whites till they are stiff.
- Gradually fold the egg whites in the batter.
- Pour half of the batter in the prepared cake pan and arrange the small pineapple pieces on top in a layer. Pour the remaining batter on top and level to cover the pineapple pieces.
- Bake the cake for about 40 minutes. Check by inserting a toothpick in the middle. If the toothpick comes out dry, the cake is ready. Otherwise bake for a few more minutes and check again.
- After removing from the oven, let the cake cool for a few minutes. Run a blunt knife around the edges of the cake form, put a big plate on top of the cake and gently flip it over to remove from the pan.
- To make the syrup, melt sugar, butter and pineapple juice in a small pan on the stove on low heat. It does not need to be boiled, just sugar and butter melted.
- Pour the syrup over the cake and let the cake absorb the syrup.
- Enjoy!