| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | + 1 T butter or margarine |
| melted | ||
| 1 | T | Low-Sodium Soy Sauce |
| 1/2 | c | Dark brown sugar |
| 1 | 500g/1 lb. pineapple | |
| pieces well drained | ||
| 1/2 | c | Pecans or walnuts, coarsely |
| chopped | ||
| 1 | c | Sifted cake flour |
| 1 | t | Baking powder |
| 1/4 | t | Salt |
| 4 | Eggs, separated and brought | |
| to room temperature | ||
| 2/3 | c | Granulated sugar |
| 1 | t | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 1522
Calories From Fat: 26
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: 2345.5mg
Potassium: 987.1mg
Carbohydrates: 361.3g
Fiber: 10.6g
Sugar: 241.6g
Protein: 21g