Pineapple upside down cake

This is a very quick and easy cake to do any time of the year, especially because I always keep in my pantry a canned pineapple compote.

  • 5 eggs
  • 5 tablespoons sugar
  • 5 tablespoons flour
  • 1/2 teaspoon baking powder
  • 100g caramel sauce
  • 1 tablespoon vanilla essence
  • 1 canned pineapple compote
  • (optionally) raspberries (fresh or frozen) for decoration
  • butter for the pan
  1. Butter a pan for the cake.
  2. Preheat the oven at 180ºC.
  3. Lay the pineapple on the bottom of the pan.
  4. Pour the caramel sauce on top of the pineapple.
  5.  Beat the egg whites together with the sugar.
  6. Add the yolks, flour, baking powder, vanilla essence mixing gently.
  7. Pour the composition on the pineapple with caramel.
  8. Put in the oven for 45 min at 180ºC.
  9.  Let it cool and decorate with raspberries.


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