Pineapple and Cardamom Cake

 Pineapple and Cardamom Cake

Ingredients

250g sugar

100ml water

1 fresh pineapple cut into pieces

200g sugar

150g softened butter

4 eggs

2 teaspoons ground cardamom

250g plain flour

1 teaspoon baking powder

150ml milk

Preparation

Caramel

1) Place the sugar in a frying pan, heat and let it caramelize until it turns golden. Add the water (at this point the caramel will solidify), reduce the heat to low and stir until the solid caramel dissolves and you get a liquid caramel.

2) Pour the liquid caramel into a round mold.

Cake

1) On top of the caramel, arrange the pineapple cut into pieces or slices and set aside.

2) In a bowl, beat the sugar and softened butter very well. Add the eggs 1 at a time, beating well between each addition.

3) Beat the mixture for 2 to 3 minutes and then add the cardamom, sifted flour and baking powder and the milk. Beat until the flour is well incorporated.

4) Pour into the tin and bake the pineapple cake for about 40 minutes at 180ºC. Check that it is cooked with a toothpick, remove, let it cool and unmold.