Instant polenta, available in speciality food stores and many supermarkets, replaces the traditional wheat flour in this recipe for an interesting change in textre and flavor.
Ingredients:
Pineapple Layer
1 tablespoon (15g) margarine
1 tablespoon (13g) dark brown sugar*
2 tablespoons (30ml) dark rum or orange juice
1 small fresh pineapple, peeled, cored, and cut into 8 rings
Polenta Cake Layer
2 tablespoons (30ml) milk
1 teaspoon (4g) granulated sugar*
1/2 a 1/4-ounce (7g) pachage active dry yeast
2 large eggs, separated
5 tablespoons (75ml) fructose*, whirled in a food processor for 10 seconds
2 teaspoons (10ml) vanilla extract
2/3 cup (75g) instant polenta
2 additional large egg whites
*Substitute 1/3 teaspoon (1.7ml) saccharin or 1 1/4 packets acesulfame-K for the brown sugar and 10 packets saccharin or 10 packets acesulfame-K for the fructose. It will not change the exchanges.
Instructions:
1. Preheat over to 350°F (180°C). Place margarine, dark brown sugar, and rum in the bottom of an 11-inch (28cm) cast-iron skillet. Place in oven margarine and sugar melt, about 8 minutes. Mix well.
2. Arrange pineapple slices over bottom of skillet, cutting some in thirds to fill in gaps between slices. Set aside.
3. In a small saucepan, warm milk. Remove from stove; add granulated sugar and yeast, stirring until yeast is dissolved.
4. In a large bowl, beat together egg yolks and fructose until mixture is pale yellow. Add vanilla; mix well. Sift polenta into egg mixture, stirring constantly. Add yeast mixture and mix well.
5. Beat all 4 egg whites until they form stiff peaks. Stir a third of the egg whites into polenta mixture. Carefully fold in remaining egg whites. Pour batter over pineapple layer and smooth top.
6. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool cake on a rack, then turn out on a serving plate.
Nutritional Information:
Per Serving:
Calories 84 (21% calories from fat)
Carbohydrate 16g
Protein 2g
Fat 2g
Dietary Fiber trace
Cholesterol 9mg
Sodium 71mg
Potassium 88mg
Joslin Exchanges: 1 bread/starch
