4.6 oz. (130 g.) flour
1/2 tsp. baking powder
2.1 oz. (60 g.) sugar
3 whole slices pineapple, canned
50 mil. syrup of the above
3.5 oz. (100 g.) butter
2 eggs yolks
1 tbsp. brandy
1 tbsp. juice of lemon
2 egg whites
1.4 oz. (40 g.) sugar
A little powdered sugar

Mix the flour and the baking powder, then sift it. Sift the sugar (60 g.). Grease the cake pan with shortening or butter and flour it slightly. Cut the pineapple by 5 millimeter pieces and boil them down with the syrup. Knead the butter creamy, adding the sugar gradually and mix them well. Add the yolk and mix. Add the pineapple, then mix them well. Beat the egg white, add the sugar and make meringue. Add half of it into the product of step 3. Add the flour and mix. Add the other half of the meringue and mix. Pour the product of step 4 into the pan. Preheat the oven at 170 to 190 C. (338 to 374 degrees fahrenheit), and bake it for 30 to 40 minutes. Take the cake out of the pan, let it cool. Sprinkle the powdered sugar on it.