Mofomamy is the Malagasy word for “sweet bread”, but means an upside-down pineapple cake in this case. In Madagascar, you can get pineappels everywhere, usually fresh from the field. They taste far sweeter in the tropics, but you can trick by using sweeter baby pineapples in Europe. For the rum, we recommend to use Dzama Cuvée noir -that is a sugar cane rum originally manufactured in Dzamandzar on Nosy Be. You can even refine it by adding some vanilla beans (that is why the rum is so dark in the picture).
- 200 g rice flour
- 200 g butter
- 250 g sugar
- 3 eggs
- 1 bag baking powder
- 3 bags vanilla sugar
- 6 table spoons rum (Dzama Cuvée noir)
- 2 pineapples
And that’s how to do it:
Peel the pineapples and cut one of them into small cubes. Slice the second pineapple about 1 cm thick, and cut out the middle so you get rings. Mix two bags vanilla sugar in a hot pan with rum and 50 g sugar and let it caramelize. Put the pineapple slices in the pan and flip over a few times. Grease a cake dish with butter and put the pineapples slices on the bottom. Make a dough from the rice flour, baking powder, a bag vanilla sugar, the eggs and 200 g sugar. Stir in the pineapple pieces. Place the dough in the cake dish over the pineapple rings.
Bake about 45 minutes at 180° (test with a skewer). Leave the cake to cool, then carefully open the cake dish. To turn the cake upside down, it is the best idea to put a flat plate on top of the cake and turn it upside down with the plate, then remove the cake dish bottom (you maybe need to use a knife to solve the caramelized sugar from the bottom in some places).
If you have a sweet tooth, try the cake with a spoon of liquid caramel.