My husband, who is stilll fighting with his suger levels and waistline since Christmas, has been begging me for days to make this,,,I think I can now say you are his new best friend. It was lovely and light and tasted delicious. The only changes I made were to use 1/2 sugar and 1/2 Splenda, I also changed the flour to my own gf flour mix.
I loved the idea from a previous reviewer for muffins but I also think it would make a delicious base for a caribbean trifle,,,,now there's an idea for a recipe!!!
I possibly should have checked whether the sugar and egg whites were just mixed together (I did this), or if they were prepared like a merrangue. It worked, but would it be different the other way? I used 10oz fresh pineapple that I whizzed in the food processor, added a handful of chopped dried apricots and some candied peel. I subbed 1/4 cup flour for wholemeal, and only used 1.5 cups sugar, as suggested by other reviewers. I baked some of my mixture in mini muffin pans which turned out pretty well (and good portion control!) and the rest in a loaf pan. Stick to shallow baking receptacles as recommended in the recipe. It turned out OK in the end, but after AGES in the oven.
I baked this cake using 1/2 cup egg substitute as suggested in the recipe. I did not frost it because I cut it into individual portions, wrapped each in plastic wrap, placed in a big ziplock bag, and put it all in the freezer for snacking on throughout the week. The pineapple flavor was wonderful. The cake was a bit too sweet for my taste, so the next time I bake this (and there will be a next time!) I plan to reduce the sugar by about 1/2 cup. Thanks so much for a yummy fat free recipe.
took this cake into work for every one who is on a health food kick...they loved it. i used wheat free flour and i turned out great. The topping is fantastic. Definately a keeper. It is very easy to make
To make this recipe even more Weight Watchers friendly, I subbed wheat flour for white, lowered the amount of real sugar in the recipe and used some Splenda as well. It came out great with 3/4 cup Splenda + 3/4 cup real sugar in the cake and 1/2 cup Splenda and 1/2 cup confectioners sugar in the frosting.
I tried this cake and I have to say it is absolutely wonderful. I followed the recipe almost exactly except I used light cream cheese instead of fat free because that was all I could find, and I reduced the 2 cups of sugar to 1 1/2 as recommended. The cake is very moist and very nice for dessert.The pieces are a little large so feel free to cut them smaller. Definitely a keeper. Thanks again.
That is funny I was about to come and post this recipe and here it is !! So instead I will review it. This is a WONDERFUL, moist cake. Some people may find it too sweet in fact I would maybe cut the sugar to 1 1/2 cups and it would be ok, it was a little sweet for me but dh loved it. The icing on top is a must. I think that this cake would freeze well. The perfect cake to take to a potluck dinner or when you have company over. It makes a big cake so I will freeze some.Truly a nummy recipe. I think you could add a bit of flavoring to the icing which would make it even better.