Pineapple Upside-Down Cake

Preparation

1. 1
   Heat the oven to 180 °C. Drain the pineapple and reserve the syrup.

   For this step

   • 1 can·canned pineapple rings in syrup
2. 2
   Heat the caramel sugar and water in a saucepan until amber. Pour into the tin and arrange the pineapple rings on top. A hob-safe tin can also be used to make the caramel directly.

   For this step

   • 80 g·sugar for the caramel
   • 2 tbsp·water
   • 1 can·canned pineapple rings in syrup
3. 3
   Whisk the eggs with the 100 g sugar and vanilla sugar. Mix in the oil, then the flour and baking powder, until smooth.

   For this step

   • 2·eggs
   • 100 g·sugar
   • 1 packet·vanilla sugar
   • 10 cl·neutral oil
   • 75 g·flour
   • 0.5 packet·baking powder
4. 4
   Pour over the fruit. Bake for about 30 minutes; extend baking if a knife inserted into the cake comes out with raw batter.
5. 5
   Loosen the edges and invert onto a heatproof plate. Wait a few minutes before lifting the tin. Optionally drizzle with a little reserved syrup without soaking the cake. Leave to cool.

   For this step

   • 1 can·canned pineapple rings in syrup