GOLDEN PINEAPPLE UPSIDE DOWN CAKE
Melted butter to grease
1 tbs brown sugar
½ pineapple, peeled, cored, halved lengthways, cut into 5 mm thick slices
4 eggs separated
70g (1/3 cup) brown sugar
2 tsp finely grated lemon rind
130g (1/2 cup) skim natural yoghurt
90g (1/2 cup) polenta (cornmeal)
100g (2/3 cup) self raising flour
40g (1/3 cup) almond meal
Preheat oven to 180d. Brush a round 22 cm cake pan with melted butter to lightly 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.
Use an electric beater to whisk together the egg yolks, extra sugar and lemon rind in a medium bowl until thick and pale. 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 the remaining egg whites.
Pour the mixture into the prepared pan. Bake in oven for 30 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 30 mins to cool slightly.
Turn onto a serving plate.
