Pineapple upside down cake

Serves 3

Ingredients
For the topping:
- 25g softened butter
- 25g sugar
- 4 canned pineapple rings
For the cake:
- 40g sugar
- 50g flour
- 30g softened butter
- 1 tbsp baking powder
- 1 egg
- 2 tbsp juice from the canned pineapple

Directions
For the topping: mix the butter and sugar till obtaining a smooth cream. Spread on the bottom of a cake tin and 2cm on the sides. Place the pineapple rings on the bottom of the cake tin. Break one ring into pieces to cover all of the bottom of the tin.
For the cake: Mix all the ingredients and pour in the tin.
Bake for 40 minutes at 175C. Let the cake cool for 15 minutes and then turn upside down to serve.