| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | + 1 T butter or margarine; melted |
| 1 | tb | Low-Sodium Soy Sauce |
| 1/2 | c | Dark brown sugar |
| 1 | cn | (500g/1 lb.) pineapple pieces; well drained |
| 1/2 | c | Pecans or walnuts; coarsely chopped |
| 1 | c | Sifted cake flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 4 | Eggs; separated and brought to room temperature | |
| 2/3 | c | Granulated sugar |
| 1 | ts | Almond extract |
| Heavy cream; whipped with a pinch of sugar and a drop of vanilla essence, to taste |
INSTRUCTIONS
From: MeLizaJane <MeLizaJane@aol.com> 1.In the bottom of a 25-cm/10-inch ring mold cake pan, combine 1/3 C butter with the soy sauce and swirl gently to mix well. 2.Sprinkle brown sugar over the butter-soy mixture; don't worry about the lumps. Arrange the pineapple over the sugar, cutting any large pieces to fit in a single layer. 3.Distribute nuts around the pineapple; set cake mold aside. 4.Sift the cake flour, baking powder and salt into a bowl. 5.In a separate bowl, beat the egg whites until soft peaks form when the beater is raised slowly. Add granulated sugar gradually; continue to beat well after each addition until stiff peaks form. 6.In a third bowl, beat the egg yolks at high speed until they are very thick and pale yellow. Using gentle folding motions and a rubber spatula, alternately mix the yolk and flour mixtures into the egg whites. Fold in remaining 1 T melted butter and almond extract. 7.Spread batter evenly over the pineapple in the cake pan. Bake for 30-35 minutes at 180C/350F. 8.Loosen edge of cake; let stand 5 minutes. Invert cake onto a serving plate and serve warm, with the cream. Posted to recipelu-digest by jeryder@juno.com on Mar 29, 1998
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”