Butter 200 g
Liquid bitter almond
Sliced pineapple 1 can
Baking powder 1 sachet
Melt the butter and incorporate it (once melted) into the sugar.
Add the eggs one by one, taking the trouble to whisk the dough between each of the eggs.
Once the mixture is frothy, gradually add the flour previously sifted and yeasted.
Then add a little pineapple juice from the box, 1 teaspoon of bitter almond and 1 vanilla flavoring.
In the mold, heat water and cane sugar to make the caramel. once it has dissolved and the caramel is well formed, place the pineapple slices in the bottom and on the edge of the mold laterally.
Pour in the dough, taking care that it does not go under the pineapples and bake for 35 minutes.