TIP: To make your own cake flour, take 1 cup all purpose flour – remove 2 tbsp. of the flour and add 2 tbsp. cornflour or arrowroot powder

Ingredients

• 1 cup brown sugar
• 100 gms. butter (1 stick)
• 6 slices pineapple
• 6 cherries (optional)
• 1 1/2 cup flour
• 6 tbsp. cake flour
• 6 tbsp. ground almonds
• 3/4 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 cup sugar
• 200 gms. butter (2 sticks)
• 4 eggs
• 1 tsp. vanilla essence
• 3/4 cup sour cream

1. Place 1 stick butter in a pan over heat, add the brown sugar and mix as it begins to melt.
2. Let it come to a boil and when it begins to foam switch off flame (do not stir mixture at this point).
3. Pour into a greased 9″ cake tin. If using a spring form tin, line with foil to prevent the caramel sauce leaking out.
4. Spread the pineapple rings around the tin and the cherries in the center of the pineapple.
5. Preheat oven to 320 deg F.
6. Whisk the flours, baking powder, salt, ground almonds in a bowl.
7. In a separate bowl beat the butter and sugar till light and creamy using an electric beater if desired.
8. Add the eggs one at a time and beat well.
9. Add the vanilla and the dry mixture with the sour cream in two batches and mix well.
10. Pour the cake batter into the tin with the caramel and pineapple.
11. Place into the heated oven and bake in the center of the oven for 1 hr 30 minutes or till evenly brown on the top and the knife when pierced in the center comes out clean. The cake turns a beautiful golden brown on top when ready, I somehow missed taking that picture.
12. Remove and let cool 10 minutes.
13. Turn out the cake on to a platter.
14. Serve Warm or cold.