Golden Pineapple Upside Down Cake
- Melted butter, to grease
- 1 tbs brown sugar
- 1/2 pineapple, peeled, cored, halved lengthways, cut into 5mm-thick slices
- 4 eggs, separated
- 70g (1/3 cup) brown sugar, extra
- 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
- Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper. Sprinkle the base with half the sugar. Arrange the pineapple, overlapping slightly, over the sugar. Sprinkle with remaining sugar.
- Use an electric beater to whisk the egg yolks, extra sugar and lemon rind in a medium bowl until pale and thick. Stir in the yoghurt and polenta. Add the flour and almond meal and stir until just combined.
- Use a clean electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Use a large metal spoon to gently fold half the egg whites into the polenta mixture. Fold in remaining egg white.
- Pour the mixture into the prepared pan. Bake in oven for 30 minutes or until a skewer inserted in the centre comes out clean. Set aside in pan for 30 minutes to cool slightly. Turn onto a serving plate to serve warm or at room temperature.
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