Preparation

• 1
  Take sugar in a nonstick pan, and caramelise it on medium flame.
• 2
  Cook, stirring constantly with a wooden spoon, until sugar dissolves and turn into a golden brown syrup like honey.
• 3
  Immediately remove from heat and pour in the baking dish coating the base evenly.
• 4
  It may not cover the whole bottom now, but will melt and spread while cooking.
• 5
  Now arrange pineapple slices over it, and put cherry or walnut pieces in between.
• 6
  Mix refined flour, salt, baking powder and baking soda and sieve twice.
• 7
  Take a mixing bowl and add melted butter (on room temperature), essence, colour and condensed milk and mix well.
• 8
  Chop 4 pineapple slices into small pieces and mix in the butter and milk mixture.
• 9
  Now add 2 tbsp flour mixture in the milk mixture, and mix well.
• 10
  Now add 2 tbsp of soda water and mix it.
• 11
  And keep repeating this process (step 7 and 8), until you finished the flour mixture.
• 12
  Don't mix the full can of soda water.
• 13
  You need approx half can of drinking soda.
• 14
  The mixture should be of dropping consistency (slightly thicker then the pakora batter).
• 15
  Bake in a preheated oven at 170 degree C or 338 degrees F for 40 - 45 minutes.
• 16
  Place the cake in the center rack.
• 17
  Check with a tooth pick insert it in the center, if cake is done perfectly then it comes out clean.
• 18
  When done, remove from the oven and cool off for 10 minutes.
• 19
  Run a sharp knife around the edges and then invert the cake onto your serving plate.
• 20
  Don't allow the cake to be in the baking tin for more then 5 - 10 minutes, otherwise the caramel becomes hard again and the pineapple topping will stick to the pan.