Pineapple Upside Down Cake
Another of your old favorites, but without your old enemy, gluten. Originally from the Celiac Sprue Association website (http://www.csaceliacs....).
Ingredients
- 1 T margarine
- 1/2 c GF brown sugar
- 4 pineapple slices
- 4 egg yolks
- 3/4 c sugar
- juice and grated zest from 1/2 lemon
- 4 egg whites
- 3/4 c potato starch
- 1 t GF baking powder
Directions
- Step 1
Melt the margarine and sugar in a 9-inch square-baking pan. Arrange the pineapple slices over the melted sugar. Set aside.
- Step 2
In a large mixing bowl, beat the egg yolks until light.
- Step 3
Gradually add the sugar, lemon juice and grated rind; continue beating until creamy.
- Step 4
In a clean bowl, with clean beaters, beat the egg whites until stiff but not dry.
- Step 5
Gently fold the stiffly beaten egg whites into the egg yolk mixture.
- Step 6
Combine the potato starch and baking powder; fold into the batter.
- Step 7
Carefully pour the batter over the fruit.
- Step 8
Preheat oven to 350 degrees. Bake for 30 minutes.
- Step 9
Invert the cake onto a serving platter and let cool.
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Summary
- Prep. Time: Not provided
- Cook. Time: 30 minutes
- No serving information
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This site is intended for informational purposes and is not a substitute for medical advice. Only eat foods after reading their labels and considering your dietary needs.