A really retro recipe (brought up-to-date with fresh pineapple)!
Brush a square cake tin with melted butter. Mix together 70 g softened butter with 160 g dark brown sugar
and 60 ml pineapple juice and spread this over the base of the cake tin. Peel and core a fresh pineapple,
cut into rings and arrange on top of the sugar mixture, in a decorative pattern, using smaller bits to fill
in any gaps. For a really retro touch, plug the holes in the pineapple rings with glace cherries. Set aside.
Stir together 190 g plain flour, 100 g caster sugar, 2 tsp baking powder and a pinch of salt. Separate 2 eggs
and beat the whites until stiff. Beat the 2 egg yolks until pale yellow, stir in 120 ml pineapple juice,
a few drops of vanilla extract and 100g melted butter and add this to the flour mixture. Gently fold in
the beaten egg whites and pour the batter on top of the pineapple rings. Bake in a 200°C oven for about
30 minutes, until a knife comes out clean. Let the cake cool for 10 minutes, then invert onto a serving dish.