3 eggs
1 cup sugar
5 tbsp. flour
Pinch of salt
1/2 tsp. ground cinnamon
Finely grated zest of 1/2 lemon
1 can (6 oz.) thick cream
3 drops vanilla essence
1/2 cup butter
3/4 cup brown sugar
5 slices pineapple

Preheat oven to 350°F. Grease a loaf pan, set aside.

Whisk eggs with sugar, fold in flour with salt, cinnamon and lemon zest; beat in cream.

In a small saucepan, melt butter and pour into greased loaf pan. Sprinkle brown sugar evenly over butter and arrange pineapple slices on top of brown sugar.

Pour the cake batter over the pineapples and bake for 25-30 minutes, or until toothpick inserted in center comes out clean.

When cake has cooled, invert pan to show pineapples on top.