'1/4 cup of butter'
'3/4 cup of confectioners' sugar'
'1/2 teaspoon of grated lime zest'
'1 can of pineapple in syrup (490g)'
'Cherries for decorating'
For the Cake Batter
'1/2 cup of butter (100g)'
'2/3 cup of all-purpose flour (120g)'
'1 beaten egg'
'2 1/4 cups of all-purpose flour (270g)'
'4 teaspoons of baking powder'
'1 pinch of salt'
'1 cup of milk (240ml)'
'1/4 cup of butter'
'3/4 cup of confectioners' sugar'
'1/2 teaspoon of grated lime zest'
'1 can of pineapple in syrup (490g)'
'Cherries for decorating'
For the Cake Batter
'1/2 cup of butter (100g)'
'2/3 cup of all-purpose flour (120g)'
'1 beaten egg'
'2 1/4 cups of all-purpose flour (270g)'
'4 teaspoons of baking powder'
'1 pinch of salt'
'1 cup of milk (240ml)'
'Cream the butter with the confectioners' sugar until smooth and creamy.'
'Add in the lime zest and mix well.'
'Spread at the bottom of a 24cm diameter springform pan.'
'Drain the pineapple slices and arrange them decoratively at the bottom of the pan.'
'Place a cherry in the center of each pineapple slice.'
'Reserve.'
For the Cake Batter: Cream the butter with the confectioners' sugar until smooth and creamy.'
'Add in the beaten egg and mix well.'
'Gradually add in the flour, baking powder, and salt, panned with milk, alternating between the two.'
'Mix well and pour into the prepared pan.'
'Bake in a preheated oven at 200°C until golden brown.'
'Remove from the oven while still warm.'
