Guatemalan recipe :
Pineapple Upside-down Ramon Cake
Ready in 45 minutes
1 pound All purpose flour
1 cup Ramon flour
3 Tbsp. Baking powder
3 bars butter; or margerine (1 bar = 4 Tbsp.)
1 cup milk; (or yogurt w/ some water)
1 cup sugar; (panela is best)
1/2 cup sugar; (panela is best)
Original recipe makes 10 Servings
Mix the flour and the ramon flour with the Baking powder.
Separate the whites and the yolks of the eggs
Mix the butter (or margerine) with the sugar and the egg yolks. Beat well.
Add the milk (or yogurt with some water) to the batter.
Add the flour mixture and combine.
Beat the egg whites until stiff and fold carefully into the batter.
Peel the pineapple and cut into slices (removing centers).
Put large cakepan over low heat and add sugar. Heat slowly until it forms into a honey.
Place pineapple slices over the melted sugar and then pour batter over all.
Bake at 350 degrees F. for 45 minutes.