Name: Pineapple Cake with Macadamia-Apricot Topper
Total time: 1 h 50 min
Ingredients: 6 large egg whites egg whites; 3 large egg yolks egg yolks; 1 ⅔ cups cake flour; ⅔ cup granulated sugar or sugar substitute blend equivalent to 2/3 cup sugar (see Tip); 2 teaspoons baking powder; ¼ teaspoon salt; ½ cup unsweetened pineapple juice; ¼ cup canola oil; ¼ teaspoon cream of tartar; 1 (15 ounce) can unpeeled apricot halves in light syrup, rinsed and drained; ⅔ cup unsweetened pineapple juice; 2 teaspoons cornstarch; ½ cup toasted and coarsely chopped macadamia nuts or toasted and coarsely chopped hazelnuts (see Tip); 2 tablespoons shredded coconut, toasted for garnish (see Tip)

Directions

Step 1

To prepare Pineapple Cake: Place egg whites and yolks in separate bowls and allow to stand at room temperature for 30 minutes.

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Step 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.
Step 3

Add egg yolks, 1/2 cup pineapple juice, and canola 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.
Step 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.
Step 5

To prepare Macadamia-Apricot Topper: Cut apricot halves into strips; set aside. In a small saucepan, combine 2/3 cup pineapple juice and cornstarch. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in toasted macadamia nuts and apricot strips.
Step 6

Top cooled cake with apricot topping and sprinkle with toasted coconut.

Tips

Tips: If using a sugar substitute, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use product amount equivalent to 2/3 cup sugar. Nutrition per serving with sugar substitute: same as above, except 179 cal., 23 g carb. Exchanges: 1 1/2 other carb // Carb choices: 1 1/2.

Tips

To toast coconut, preheat oven to 350 degrees. Spread coconut in a shallow baking pan lined with parchment paper, and bake for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.

Tips

To toast nuts, preheat oven to 350 degrees F. Place nuts in a shallow baking pan lined with parchment paper. 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.

Nutrition Facts

Serving Size: 1 slice

Per Serving:

191 calories; protein 3.6g 7% DV; carbohydrates 27.5g 9% DV; exchange other carbs 2; dietary fiber 1.1g 4% DV; sugars 14.6g; fat 7.8g 12% DV; saturated fat 1.3g 6% DV; cholesterol 39.4mg 13% DV; vitamin a iu 398.3IU 8% DV; vitamin c 2.6mg 4% DV; folate 49.9mcg 13% DV; calcium 25.4mg 3% DV; iron 1.4mg 8% DV; magnesium 13.3mg 5% DV; potassium 124.8mg 4% DV; sodium 90.7mg 4% DV.

Exchanges:

2 other carbohydrate, 1 1/2 fat

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Tips

Tips

Tips

Nutrition Facts