This is perennial favorite to serve in winter to summer.

INGREDIENTS:

SERVES: 8

115g/ 4oz. / ½ cup butter

225g / 8oz / 1 cup dark brown sugar, firmly packed

450g / 16oz can pineapple slices, drained

4 eggs separated

Grated rind of lemon

Pinch of salt

90g/ 3 ½ oz / ½ cup granulated sugar

85g/ 3 ½ oz / ¾ cup plain flour

5ml/ 1 tsp baking powder

PROCEDURE:

1. Preheat the oven to 180 degrees C/ 350 degrees F/ Gas 4. Melt the butter in an oven-proof cast-iron frying pan, about 25cm/ 10in in diameter. Remove 15ml/1tsp of the melted butter and set aside.
2. Add the brown sugar to the frying pan and stir until blended. Place the drained pineapple slices on top in one layer. Set aside.
3. In a bowl, whisk together the egg yolks, reserved butter and lemon rind until smooth and well blended. Set aside.
4. With an electric mixer, beat the egg whites with the salt until stiff. Fold in the granulated sugar, 30ml/2tbsp at a time. Fold in the egg yolk mixture.
5. Sift the flour and baking powder together. Fold into the egg mixture in three batches.
6. Pour the batter over the pineapple and smooth level.
7. Bake until the cake tester inserted in the center comes out clean, about 30 minutes.
8. While still hot, place a serving plate on top of the frying pan, bottom-side up. Holding them together with oven gloves, flip over. Serve hot or cold.