My grand-father used to bake this cake for family gatherings. I love this dessert, it is so sweet and soft. This time, I baked individual cakes for my husband and me: de-li-cious and well-portioned.
This recipe can also be made with apples in winter time when no fresh and ripe pineapple can be found.
Serves 2
Preparation time: 10 minutes
Baking time: 20 minutes
Difficulty: **
Ingredients:
For the caramel:
- 7 big teaspoons of powdered sugar
- 1 big tablespoon water
For the cake
- 2 slices of fresh pineapple + 1 slice to garnish
- 2 tablespoons / 33 grams melted butter
- 33 grams powdered sugar
- 33 grams white whole wheat flour (or all-purpose flour)
- 1 small egg
- 1/2 teaspoon baking powder
Get two ramekins ready for your two individual cakes.
Start with the caramel: Add the sugar and the water in a pan, and increase the heat to high. When the caramel is light brown, pour half the caramel in one ramekin. Make sure you coat the bottom and a bit of the side of the ramekin: act fast and don't get burnt since the ramekin will get hot very quickly!
Do the same with the second ramekin.
Cut the 2 pineapple slices in pieces and cover the bottom and the sides of the ramekins.
In a large bowl, whisk the melted butter with the sugar. Then add the egg. Continue whisking.
Then add the flour and the baking powder.
Pour the preparation in the two ramekins over the caramel and pineapple pieces. Do not fill them completely since the cakes will grow in volume.
Bake for 20 minutes at 410F° / 210C°. Let cool a little before returning the cakes upside down into small serving plates.
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