Saturday, January 3, 2009

Pineapple Cake with a New Topping

CC Note: This delicious recipe came to us via Tamara, the Angel Chef, on Yahoo Groups. Sounds delightful.

Pineapple Cake with Macadamia-Apricot Topper
SERVINGS: 16 servings

6 egg whites
3 egg yolks
1-2/3 cups cake flour
2/3 cup sugar or sugar substitute blend* equivalent to 2/3 cup
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened pineapple juice
1/4 cup canola oil
1/4 teaspoon cream of tartar
1 recipe Macadamia-Apricot Topper (see recipe)
2 tablespoons shredded coconut, toasted

1. Allow egg whites and yolks to stand at room temperature for 30

2. Preheat oven to 325 degrees F. Meanwhile, in a large bowl, combine
cake flour, sugar, baking powder, and salt. Make a well in the center
of the flour mixture.

3. Add egg yolks, pineapple juice, and oil to flour mixture. Beat
with an electric mixer on low speed until combined. Beat on high
speed about 5 minutes more or until batter is satin smooth.
Thoroughly wash and dry the beaters. In a very large bowl, combine
egg whites and cream of tartar; beat with an electric mixer on medium
speed until stiff peaks form (tips stand straight). Pour batter in a
thin stream over beaten egg whites, folding gently as you pour. Pour
into an ungreased 10-inch tube pan.

4. Bake for 45 to 50 minutes or until top springs back when lightly
touched and top is golden brown. Immediately invert cake (in the
pan); cool completely. Loosen side of the cake from the pan; remove
cake from pan. Place on a serving plate. Top with Macadamia-Apricot
Topper. Sprinkle with coconut. Makes 16 servings.

Macadamia-Apricot Topper: Rinse and drain one 15-ounce can unpeeled
apricot halves in light syrup. Cut apricot halves into strips; set
aside. In a small saucepan, combine 2/3 cup unsweetened pineapple
juice and 2 teaspoons cornstarch. Cook and stir until thickened and
bubbly; cook and stir for 2 minutes more. Stir in 1/2 cup toasted and
coarsely chopped macadamia nuts or toasted and coarsely chopped
hazelnuts.** Stir in apricot strips. Makes 1-3/4 cups.

*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or
Equal® Sugar Lite. Follow package directions to use product amount
equivalent to 2/3 cup sugar.

PER SERVING WITH SUBSTITUTE: same as above, except 179 cal., 23 g
carbo. Exchanges: 1.5 Other Carbohydrates. Carb choices: 1.5.

**Test Kitchen Tip: To toast nuts, preheat oven to 350°F. Place nuts
in a shallow baking pan. Bake about 10 minutes or until toasted. Cool
nuts slightly. If using hazelnuts, place the warm nuts on a clean
kitchen towel. Rub the nuts with the towel to remove the loose skins.
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