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Preparation 60 min

Cooking 30 min

Ingredients

• 150g of flour
• 90g of cane sugar
• 100g of soft butter
• 3 eggs
• 5g of baking powder
• 1 can of sliced pineapple
• 1 kaffir lime
• 1 pinch of salt
• 1 Rum Baba Vanilla flavor*
• 4 individual cake molds

Steps

Preheat your oven to 180°C and prepare your cake molds by lightly buttering them.

In a large bowl, whisk together the cane sugar and melted butter until you get a homogeneous mixture. Gradually add the beaten eggs while continuing to beat.

Then add the sifted flour, baking powder, and a pinch of salt.

Gently mix until you get a smooth and homogeneous batter.

To add extra moistness, pour 4 teaspoons of rum baba syrup into the batter and mix until the syrup is well incorporated.

For the caramel: in a saucepan, pour the caster sugar and the water. Heat and caramelize without stirring. Watch carefully to avoid burning the caramel. When the caramel reaches the desired color, remove the saucepan from the heat.

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

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

Let the cake cool slightly before unmolding it, add a tablespoon of rum baba syrup and kaffir lime zest.

Serve the pineapple cake warm or cold, enjoy!

Mathilde's tip

Vary the pleasures with our different flavors of babas.