for 12 pieces

Pineapple

1	pineapple (approx. 1,5 kg)

Cake batter

250 g	butter
50 g	icing sugar
¼ tsp	salt
2	fresh eggs
200 g	light spelt flour
2 tsp	baking powder
1	organic lime, grated zest, juice set aside

Caramel

100 g	sugar
1 tbsp	water

How it's done

Pineapple

Peel the pineapple, remove the stalk, cut into approx. 4 mm slices.

Cake batter

Place the butter, icing sugar and salt in a bowl, beat using the whisk on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Mix the flour, baking powder and lime zest into the butter mixture.

Caramel

Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a brown caramel has formed. Pour in the reserved lime juice, simmer and stir over a low heat until the caramel has dissolved, reduce for approx. 2 mins. Line a springform pan with aluminium foil so that no liquid can escape. Line the base precisely with baking paper. Spread the caramel evenly over the base. Arrange the pineapple slices on top of the caramel, spread the cake batter over the top.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove, leave to stand for approx. 2 mins., remove the tin frame, carefully tip the cake onto a rack, allow to cool slightly. Serve lukewarm or cold.

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