I love everything about this cake. I love the fact that it doesn't require a long list of ingredients, that it's so easy to make and that it's so moist and light.
The base recipe for the cake batter can be found in every packet of Stork. Hope you enjoy it.
175g caster sugar + a little extra
175g butter, room temperature
3 eggs, beaten
1/2 teaspoon vanilla extract
175g plain flour + 1 teaspoon baking powder
3 to 4 pineapple syrup
First prepare the cake tin by greasing and lining it with baking paper. Grease the baking paper and cover the bottom with a thin and uniform layer of caster sugar.
Drain the pineapple pieces on some kitchen paper and then lay them out any way you want on the bottom of the tin.
Now prepare the cake mixture as follows.
Cream the butter and the sugar together until pale and fluffy. Add the beaten eggs little by little while beating the mixture. Add the vanilla extract and then the flour and baking powder a little at a time and mix with a whisk until well combined.
Pour the mixture into the prepared tin and bake in a pre-heated oven to 170 ºC for 20-30 minutes.
Check to see if the cake is cooked through and remove from the oven. Let it cool for a few minutes before removing from the tin to a wire rack. Very carefully peel off the baking paper making sure the pineapple stays in place. While the cake is still warm drizzle some of the pineapple syrup over the top, 3 to 4 tablespoons of the syrup is enough.
Cool completely before carefully transfering it to a plate.