| 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
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