Title: Topsy-Turvy Pineapple Cake
Categories: None
Yield: 1 Servings

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

From: MeLizaJane

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