We think you're near Los Angeles

Currently in Los Angeles

Location: Los Angeles Current temperature: 78°F: Current condition: Clear See Extended Forecast

Pineapple Upside Down Cake, Gluten-free

Kara L. Kraemer's photo
Yakima Healthy Foods Examiner
Hmm hmm hmm...Pineapple Upside Down Cake
Hmm hmm hmm...Pineapple Upside Down Cake
Photo credit: 
Creative Commons Attribution License

1 T margarine
1/2 cup brown sugar, gluten free
3-4 pineapple slices
4 egg yolks
3/4 C granulated sugar
juice and grated zest from 1/2 lemon
4 egg whites
3/4 cup potato starch
1 teaspoon baking powder, gluten free

Melt the margarine and brown sugar in a 9-inch square-baking pan. Arrange the pineapple slices over the melted sugar. Set aside.
In a large mixing bowl, beat the egg yolks until light. Gradually add the granulated sugar, lemon juice, and grated rind. Continue beating until creamy. In a clean bowl, with clean beaters, beat the egg whites until stiff but not dry. Gently fold the stiffly beaten egg whites into the egg yolk mixture.
Combine the potato starch and baking powder; fold into the batter. Carefully pour the batter over the fruit. Bake in preheated 350 degree oven for 30 minutes.
Invert the cake onto a serving platter and let cool.

Recipe used with permission from Celiac Sprue Association


 

Advertisement

, Yakima Healthy Foods Examiner

Kara L. Kraemer was born in the Pacific Northwest and graduated from a small Presbyterian college, majoring in chemistry and food science. Her knowledge was put to use in Seattle where she was employed by the FDA as an inspector turned manager/supervisor. She has since retired and enjoys her...

Don't miss...