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Method
Method
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Preheat oven to 180 degrees
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Mix flour, half of the almond meal, bicarb and baking powder in a bowl.
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Cream the butter and sugar until light and aerated. Add half of the almond meal, then slowly mix in the egg.
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In a big bowl, combine the butter mix, the flour mix and yogurt.
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Peel, core and slice the pineapple into little chunks.
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Put a 30 cm pan onto a medium heat. Add the butter and sugar. Heat until it becomes a caramel.
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Remove from the heat, carefully arrange the pinapple chucks. Cook on the stove to 5 minutes then leave to cool.
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Top with the cake mix, spread to cover the pinapple.
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Bake for 30 minutes at 180 deg, then from to 160 degrees and bake for another 15 minutes.
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Remove from the oven and cool before turning.
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To remove from the pan.
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Pop n the heat and warm slightly to melt the caramel.
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Pop a plate onto the cake and carefully turn over.
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Garnish with sea salt flakes and orange zestServe with crème fraiche or ice cream.
