Preparation 60 min

Cooking 30 min

Ingredients

• 150g de flour
• 90g cane sugar
• 100g soft butter
• 3 eggs
• 5g baking powder
• 1 tin pineapple slices
• 1 combava
• 1 pinch of salt
• 1 Baba au Rhum Vanilla* flavour
• 4 individual cake tins

Steps

Preheat your oven to 180°C and lightly butter your cake tins.

In a large bowl, whisk together the cane sugar and melted butter until smooth. Gradually add the beaten eggs while continuing to whisk. 

Add the sifted flour, baking powder and pinch of salt.

Mix gently until you have a smooth dough.

For an extra touch of softness, pour 4 teaspoons of baba syrup into the batter and mix until the syrup is well incorporated.

For the caramel: pour the caster sugar and water into a saucepan. Heat and caramelise without stirring. Watch carefully to avoid the caramel burning. When the caramel has reached the desired colour, remove the pan from the heat.

Pour the caramel into the bottom of the moulds, place a slice of pineapple on top and a whole baba upside down in the centre of the pineapple, then pour in the batter.

Bake the cake in the preheated oven for approximately 30 to 35 minutes.

Leave the cake to cool slightly before unmoulding, then add a tablespoon of baba syrup and some combava zest.

Serve the pineapple cake warm or cold, and enjoy!

Mathilde's

Vary the pleasure with our different flavours of babas.