Tarte Tatin with Pineapple

• 1 Caramel
• 40 grams Sugar
• 1 tbsp Water
• 1 Cake
• 4 slice Pineapple (canned)
• 60 grams Margarine
• 20 grams Sugar
• 2 Eggs
• 30 grams Pineapple syrup (canned)
• 1 tbsp Lemon juice
• 100 grams Cake flour
• 1 tsp Baking powder

1. Caramel Put the sugar and water in a heatproof cake glassware, and mix.
2. Put in a microwave at 500 W for about 3 minutes first and check.
3. Keep checking as you microwave and remove when it turns light brown.
4. Let it cool to set.
5. Remove the moisture from the pineapple and place on the caramel.
6. Cake Mix the softened margarine well in a bowl, and add sugar.
7. Mix well.
8. Add in the beaten egg little by little as you whisk.
9. Add the pineapple syrup and lemon juice.
10. Put the sifted flour in the bowl.
11. Using a rubber spatula, mix with cutting motions.
12. Pour the mixture on to the pineapple.
13. Flatten the surface of the mixture.
14. Bake in a preheated oven at 180 C for 30-35 minutes.
15. Turn it upside-down onto a serving plate while it is still hot.
16. Otherwise the caramel starts to set and it will be hard to take out from the glassware.

caramel, sugar, water, cake, pineapple, margarine, sugar, eggs, pineapple syrup, lemon juice, flour, baking powder

Taken from cookpad.com/us/recipes/149248-tarte-tatin-with-pineapple (may not work)