Makes 1 round 8 inch cake
1 and 1/2 cups/200 gms all purpose flour/maida
2 tsp baking powder
¼ teaspoon salt
½ cup/110 grams/ 1 stick unsalted butter, at room temperature
1 cup/200 grams granulated white sugar
1 tsp vanilla extract
2 large eggs
½ cup/120 ml milk
4-6 slices of fresh or canned pineapple
A handful of dates
1/2 cup/ 50 grams / ½ stick unsalted butter
1/2 cup/150 grams brown sugar
Getting the base ready:
In a saucepan, add butter and melt on low heat.
Toss in the brown sugar and stir it until it dissolves and begins to bubble.
Pour this directly into the baking pan.
Arrange the pineapple slices and dates over the caramel base. Set aside.
There is no need to butter and flour the pan.
This butter will ooze out the sides of the cake.
Sift the flour, salt and baking powder. Set aside.
Cream the sugar, vanilla and butter, until fluffy.
Add in the eggs one at a time, beating well until frothy.
Gently fold the flour into this mixture and fold in.
Add milk and beat on low speed for just a minute.
You may add a few tsp of pineapple juice reserve from the can, if you wish, but don’t overbeat.
Gently fold it in just before you pour it into the pan.
Set the oven to 350 degree F.
Cover the fruit base with the prepared cake batter. firmly pat down the pan to the counter top, to get rid of any air bubbles. Bake the cake for 30-35 minutes, until a knife inserted in the center comes out clean.
Remove and let it cool. Gently, scrape the edge of the cake pan, to ensure the cake is not sticking to the sides.
Put a plate on the top of the cake pan. Hold it with both hands, and quickly, in one swift move, turn it upside down.
Tap the cake pan in the middle. Enjoy!