Set the oven temperature to 175°C, fan.
Melt the butter and mix in the cane sugar, plain flour, oat flour and salt. Combine to make a smooth dough and allow to cool. Grease a springform tin about 22 cm in diameter. Press the dough into the cake tin after dusting your fingers with flour.
Mix the eggs, crème fraiche, muscovado sugar and vanilla sugar to a smooth paste. Stir in the crushed pineapple and distribute the mixture evenly over the base.
Bake in the lower part of the oven for 25-30 minutes. Dust with icing sugar and serve with whipped cream.
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