Upside-Down Pineapple Cake

Ingredients

• butter (for the pan)
• 0.5 Pineapple
• 1 tsp saffron
• 100 g brown sugar
• 10 ml rum
• 130 g butter
• 6 Eggs
• 1 pinch salt
• 180 g sugar
• 2 tbsp vanilla sugar
• 1 tbsp orange juice
• 250 g flour
• 1 tsp orange zest (unprocessed)
• 3 tsp baking powder

Instructions

1. 1.

   Line the springform pan with parchment paper and clamp it to the rim. Butter the rim of the cake pan. Peel the pineapple, remove the core, and slice. Mix the slices with saffron, brown sugar, and rum.

2. 2.

   Preheat the oven to 160°C fan. Melt butter over low heat, then let it cool slightly. Separate the eggs; beat the whites with salt into stiff peaks. Whisk the yolks with sugar, vanilla sugar, and orange juice until fluffy. Gradually pour in the melted butter while stirring until the sugar dissolves. Sift flour with orange zest and baking powder, add to the butter‑egg mixture, and fold quickly. Fold in the meringue to create a light batter.

3. 3.

   Arrange pineapple slices on the cake base and spread the batter over them. Smooth the top and bake. Place parchment paper under the pan to catch any leaking sugar. Bake for about 1 hour or until a skewer comes out clean.

4. 4.

   Let cool in the pan for about 15 minutes, then unmold and serve warm or chilled as desired.