Pineapple Upside Down Cake

Ingredients for 1 servings:

• 8 slices pineapple (from the can)
• 2 tsp cornstarch
• ⅛ liter pineapple juice
• 80 g butter
• 1 pinch of salt
• 2 eggs
• 180 g flour
• 3 tsp baking powder
• ½ lemon(s), grated peel

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Upside-down pineapple tart

Line the bottom of a springform pan with baking paper. Grease the sides of the pan. Drain the pineapple slices in a sieve and collect the juice. Halve the pineapple slices and line the bottom of the springform pan with them. Mix the cornstarch with a little pineapple juice. Bring the remaining juice to a boil and thicken it with the mixed cornstarch. Pour over the pineapple slices in the pan. Preheat the oven to 200 degrees Celsius. For the pastry, mix the softened butter with the sugar, lemon zest, and salt in a bowl until the mixture is creamy. Gradually mix the eggs and the flour mixed with baking powder into the butter mixture, alternating between them. Spread the batter evenly over the pineapple slices. Bake the cake on the middle rack of the oven for 1 hour. Then let the cake cool in the pan for 10 minutes. Loosen the sides of the springform pan and turn the cake out onto a wire rack. Carefully remove the bottom of the pan and the baking paper from the cake. The pineapple cake tastes best the next day, when it’s nice and soft.