Cake flour: 180g
Butter: 130g + 20g
80g + 100g
1. Over low heat, evenly place 100g of granulated sugar, 20g of butter, and honey into the pan. Cook for several minutes. (This glass baking dish can be placed directly on an induction cooker; a regular non-stick pan can also be used.) 2. Once the sugar has caramelized into a brown color, evenly distribute the caramel in the baking dish. Place sliced pineapple pieces on top. (It is recommended to cut the pineapple slices thicker, so the cake will have a richer fruit flavor when bitten into.) 3. After placing the pineapple into the caramel, set it aside temporarily and begin making the cake batter. 4. Mash the butter, then add the eggs and 80g of granulated sugar. Mix until well combined. It is best to add one egg at a time, stirring for 30 seconds before adding the next. Continue this process for the third egg. 5. Finally, add the flour and baking powder, and continue stirring. 6. Stir until the batter appears milky white and has a thick, viscous consistency. 7. Evenly spread the prepared batter over the caramelized pineapple prepared earlier. 8. Ensure the batter evenly covers the pineapple slices.Finally, place it into an oven preheated to 180 degrees Celsius and bake for approximately 40 minutes until done.
