Directions
- 1Preheat the oven at 180 degrees celsius and line an 8 inch round pan with parchment paper.
- 2Place canned pineapple on the base of the pan, arranging them evenly to cover the bottom.
- 3In a saucepan, add 3/4 cup sugar set over medium heat. Allow the sugar to caramelise, swirling the pan occasionally to ensure even melting.
- 4Once the sugar has turned into golden brown colour, remove it from the heat and pour it over the sliced pineapple placed in the pan.
- 5For the sponge- In a bowl, add sugar, oil, yogurt and vanilla extract. Mix until well combined.
- 6Sift in the all-purpose flour, baking powder and baking soda.
- 7Mix until a smooth batter forms. Do not overmix at this stage as it will make your cake dense.
- 8Pour the batter over the pineapple slices in the prepared pan.
- 9Bake it for 40-45 minutes or until the skewer inserted comes out clean.
- 10Once baked, take it out of the oven and let it cool down for 10 minutes.
- 11Carefully invert the cake onto a serving plate.
Ingredients
- 0.75 cup sugar
- 5 canned pineapple slices
- 1 cup caster sugar
- 0.75 cup vegetable oil
- 1.5 cup yogurt
- 1 teaspoon vanilla extract
- 2.25 cup all-purpose flour
- 1.5 teaspoon baking powder
- 0.5 teaspoon baking soda
Equipment
cake pansaucepanbowlskewer
Tips
- Do not overmix the batter as it will make your cake dense.
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