Bistro des Z'Artes

Serves 6

Ingredients

1/2 Pineapple

80g Sugar

5g Pink peppercorns

2 Eggs

Sugar, Butter, Flour (see method for quantities)

3-4 drips of Vanilla essence

Method

1. Butter & line a pound loaf tin with greaseproof paper.
2. Place the sugar in a dry non-stick pan and caramelize rolling the pan gently until all the sugar is golden.
3. Pour the caramel evenly into the bottom of the tin.
4. Sprinkle in the pink peppercorns.
5. Core & slice the pineapple & place in the bottom of the tin.
6. Weigh the eggs & weight the same weight of butter, flour & sugar.
7. Beat the sugar & butter together until smooth and white.
8. Add the eggs one at a time, then the flour & the vanilla essence.
9. Pour this mix over the pineapple & bake in an oven for 30 minutes at 180C. Test with a toothpick, if it comes out clean the cake is ready.
10. Leave in the tin on a warm surface for 2-3 minutes.
11. Turn out onto a plate taking great care with the liquid caramel in the bottom of the tin.
12. Serve hot with some great homemade ice cream.

Notes:

Play around with other fruits to make this cake with your own touch.