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Ingredientes
- 1/3 c. + 1 Tablespoons butter or possibly margarine, melted
- 1 Tbsp. Low-Sodium Soy Sauce
- 1/2 c. Dark brown sugar
- 1 can (500g/1 lb.) pineapple pcs, well liquid removed
- 1/2 c. Pecans or possibly walnuts, coarsely minced
- 1 c. Sifted cake flour
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 4 x Large eggs, separated and brought to room temperature
- 2/3 c. Granulated sugar
- 1 tsp Almond extract
- Â Â Heavy cream, whipped with a healthy pinch of sugar and a drop of vanilla essence, to taste
Direcciones
- 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 mix; do not worry about the lumps. Arrange the pineapple over the sugar, cutting any large pcs to fit in a single layer.
- 3.Distribute nuts around the pineapple; set cake mold aside.
- 4.Sift the cake flour, baking pwdr and salt into a bowl.
- 5.In a separate bowl, beat the egg whites till soft peaks form when the beater is raised slowly. Add in granulated sugar gradually; continue to beat well after each addition till stiff peaks form.
- 6.In a third bowl, beat the egg yolks at high speed till 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. Mix in remaining 1 Tablespoons melted butter and almond extract.
- 7.Spread batter proportionately over the pineapple in the cake pan. Bake for 30-35 min at 180C/350F.
- 8.Loosen edge of cake; let stand 5 min. Invert cake onto a serving plate and serve hot, with the cream.
