400 grams canned pineapple, sliced
30 grams butter, melted
3 tablespoons Demerara sugar
125 grams self-rising flour
125 grams sugar
90 grams butter
Preheat oven to 180 degrees C. In a 20 cm cake form pour melted butter and sprinkle with Demerara sugar; arrange pineapple slices to your liking.
In a bowl mix butter and sugar until well combined, add eggs. Slowly stir in flour. Pour over pineapple and transfer to the oven. Bake for 30-40 minutes. Let cake to cool for 10 minutes before turning out to a serving plate.