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Golden pineapple upside down cake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Golden glow cake with sensational sweetness from pineapple.
Ingredients:
  • 4 eggs, separated
  • 70g (1/3 cup) brown sugar, extra
  • Melted butter, to grease
  • 16.00 gm brown sugar
  • 1/2 pineapple, peeled, cored, halved lengthways, cut into 5mm-thick slices
  • 2 tsp finely grated lemon rind
  • 130g (1/2 cup) skim yoghurt
  • 90g (1/2 cup) polenta (cornmeal)
  • 100g (2/3 cup) self-raising flour
  • 40g (1/3 cup) almond meal
Instructions:
  • Preheat your oven to 180°C. Grease a 22cm round cake pan with rich melted butter, then line it with non-stick baking paper. Sprinkle half of the sugar on the base of the pan. Place the pineapple slices in a slightly overlapping pattern, then sprinkle the remaining sugar on top.
  • In a medium bowl, use an electric beater to whisk together the egg yolks, extra sugar, and lemon rind until pale and thick. Mix in the yogurt and polenta, then add the flour and almond meal, stirring until just combined.
  • Whisk egg whites with an electric beater until soft peaks form. Gently fold in half of the egg whites using a large metal spoon, then fold in the remaining egg white.
  • Transfer the mixture into the pan. Bake in the oven for 30 minutes or until a skewer inserted in the center comes out clean. Allow it to cool in the pan for 30 minutes before transferring to a serving plate to enjoy warm or at room temperature.

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