Medium

unit

Lime

Pineapple

Soft butter

Flour

Baking powder

Powdered almonds

Cane sugar

Island Cake

<h5>3 min</h5><p>Prepare the cake baking pan, use a "cake pan" type pan, about 23 cm or 9 inches in diameter.</p><p>Line the bottom of a circle with baking paper.</p>

<h5>5 min</h5><p>Peel 1 pineapple, slice it fairly thickly and remove the hard core.</p>

<h5>10 min</h5><p>Cut the pineapple slices in 2.</p><p>In a non-stick pan, melt 20 g of butter over high heat, then add 50 g of cane sugar.</p><p>Place the pineapple half-slices on top, and caramelize on each side.</p>

<h5>1 min</h5><p>A little before the end add the juice of ½ lime, and let it reduce for 1 minute or 2.</p>

<h5>4 min</h5><p>Place the pineapple slices flat in the bottom of the pan, they should not overlap.</p><p>Preheat your oven to 200°C (390°F).</p>

<h5>5 min</h5><p>In the bowl of a mixer, pour 6 eggs and 100 g cane sugar. Whip until the mixture whitens.</p>

<h5>2 min</h5><p>Tumble in 200 g flour and 1 teaspoon baking powder, also pour in 100 g almond powder.</p>

<h5>2 min</h5><p>Gently mix, with a maryse, to thoroughly incorporate the powders into the beaten eggs.</p>

<h5>2 min</h5><p>Finish by adding 180 g melted and cooled butter. Gently fold in again.</p>

<h5>1 min</h5><p>Pour the batter into the pan, over the pineapple.</p>

<h5>30 min</h5><p>And place in the oven for about 30 minutes.</p><p>Check for doneness before removing from oven.</p>

<h5>2 min</h5><p>Invert the cake just out of the oven, to unmold it in the serving dish, remove the paper sheet and let it cool before tasting.</p>

Medium

60 min

Dessert

Birthday

Child

Servings

1

Nutrition

/ per serving

Directions

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