2 cups flour
¼ teaspoon salt
1 cup butter (can be reduced to 2/3 cup)
1 cup sugar
4 eggs
¼ teaspoon pineapple or almond essence
1 ½ teaspoons vanilla essence
2 teaspoons baking powder
½ – ¾ cup milk

½ cup butter
½ cup brown sugar
¼ cup walnuts halves or pistachio
6-5 (1cm thick) slices of canned or fresh pineapple

1.Sift the flour with the baking powder and salt. Heat the oven to 180ºC – 350ºF. Butter a 25cm, 5cm deep cake pan.

2.Beat the butter until soft, then cream the butter and sugar.

3.Add the eggs one at a time, while beating. Beat in the essences.

4.Add ¼ of the flour and the milk alternatively while mixing, until the mixture is homogenous.

5.Cream ½ cup butter with the brown sugar. Spread on the bottom of the pan. Arrange the pineapple slices on top. Place the nuts in the center and around the slices.

6.Pour the prepared butter gently on top. Shake the pan and even the surface.

7.Bake for 50-60 min. or until ready. Remove from the oven, allow to slightly cool. Turn upside down into a suitable serving dish or a mesh. Serve hot or at room temperature.