pineapple and caramel cake

• 1 pineapple
• 150g caster sugar
   
• 4 eggs, separated
• 235g caster sugar
• 200g butter at room temperature
• 200g plain flour
• 1 tsp baking powder

preheat the oven to 180°C.

grease a cake tin generously with butter and dust with semolina or flour.

slowly heat 150g sugar in a heavy based pan (silver coloured so you can see what's happening) until it melts and becomes dark gold. you can tilt the pan slightly but do not stir, otherwise the sugar will crystalise again.

pour the caramel into the prepared tin. try to distribute it evenly.

peel the pieapple, remove the eyes and cut into 0.5 cm slices. remove the hard centres. lay the pineapple slices over the caramel overlapping them (you will see how you laid them afterwards because the cake is served uopside down).

cut the butter into small pieces and cream it well with the remaining sugar. beat in egg yolks one by one.

sift the flour with the baking powder and whisk lightly.

whisk the egg whites and fold them carefully into the mixture.

pour over the pineapple and shake the tin lightly for an even distribution.

bake for 40 - 50 minutes, until a knife inserted into the centre comes out clean.

serve upside down with the pineapple on top.