Added by Arunadevi | Sat 05 Feb 2011 @ 16:39
This is a wonderful recipe to go with your weekend lunch, try it with some ice cream, you will love it.
400 gr self raising flour
1 lemon (juice)
6 tbs sunflower oil
300 ml water
300 gr demerara sugar or cristal sugar
1 sliced pineapple
5 tbs brown sugar
2 tbs unsalted butter
Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don\'t stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.
Preheat oven to 325 degrees F. Whisk the flour,oil, lemon, water and sugar. Pour cake batter over caramel and pineapple in pan.
Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
Serve with ice cream