Pineapple Skillet Cake

Ingredients

• Pineapple cut into rings - enough to cover the bottom of the skillet
• 1 and 1/2 tablespoons sugar
• The cake :
• 1 egg
• 1 teaspoon vanilla
• 2 tablespoons sugar
• 100 ml liquid milk
• 60 ml pineapple juice
• 4 tablespoons vegetable oil
• 1 teaspoon baking powder or 8 grams
• 1 and 1/2 cups flour, or less depending on the type of flour (from 6 to 8 tablespoons)
• A little pineapple juice for drizzling over the cake after baking
• Also from Rana, here is the recipe for Greek Custard Pie

Method

1. In a 22 cm non-stick medium skillet, place it over low heat and sprinkle 1½ tablespoons of sugar. You can also grease the skillet with a little butter beforehand depending on the pan.
2. Arrange the pineapple pieces in a circular pattern over the sugar.
3. In a bowl whisk the egg with the sugar and vanilla, then add the milk, oil and pineapple juice while continuing to whisk, then add the baking powder and whisk, and finally add the flour gradually, mixing as you add it until you obtain a thick cake batter; stop adding flour when you reach that consistency. You may need all the flour or less depending on the type of flour.
4. Pour the batter over the pineapple pieces so it covers the entire surface of the skillet without stirring (use a spoon to spread the batter over the pineapple).
5. Cover the skillet and leave it over low heat for about 15 to 20 minutes until the cake rises, the edges brown and the top sets.
   Timers: 20 min
6. Flip it onto a plate then return it to the skillet for about five minutes until the other side browns.
7. Place the pineapple cake on a serving plate and drizzle it with a little pineapple juice.
8. Garnish the cake as desired and serve.
9. Rana Atwi
10. Also from Rana, here is the Greek custard pie method.