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This recipe was uploaded by patricia.peixe
Line a 27x17 cm tray with vegetable paper greased with butter. Cut the butter into tiny little pieces and arrange on top of the vegetable paper. Sprinkle with brown sugar. Arrange the pineapple slices on sugar.
For the cake:
Sift flour with baking powder.
Add the rum to the buttermilk.
With an electric mixer, beat the butter and the sugar until pale and fluffy white. Add the eggs one at a time, beating well between additions. Alternately add flour mixture and buttermilk to the batter. Beat until well blended.
Pour the batter over the pineapple slices and bake until cooked (test of the toothpick in the center of the cake) if necessary during cooking time covering the cake with aluminum foil to prevent burning.
Remove from oven and cool for 5 minutes before unmolding (it should still be warm when you unmold it). Invert the cake to a serving plate and carefully remove the vegetable paper.
Serve warm or cold.
* To make buttermilk, I used 250ml of milk and 1 +1 / 2 tablespoon of lemon juice. Mix the milk with lemon juice, let stand at room temperature for 15 minutes, until curdle.
Note: Here we call it vegetable paper, but I think I've heard someone call it parchment paper also... Sorry if my translation isn't fully accurate in these particular terms!