Prep 15 mins
Cook 30 mins
SusieQusie & I are in "Recipe Exchange Mode" these days. This sounds so darned good that we might have had an epic tug-of-war over it if she hadn't just conceded it to me w/o complaint. Graham Kerr was her source again & he said: "This is 1 of those old-fashioned cakes that separates into 2 parts - cake & custard. It has a sweet/tart flavor & smooth texture". Thx SQ!
- 1 (20 ounce) can crushed pineapple in juice
- 1⁄4 cup sugar (or equal amt Splenda Granular)
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1 teaspoon lemon zest (grated)
- 2 tablespoons lemon juice
- 2 eggs (separated)
- 1 egg white
- 1⁄2 cup low-fat buttermilk
- 1 1⁄2 tablespoons olive oil
- Preheat oven to 350°F.
- Coat an 8x8" glass baking dish w/cooking spray.
- Drain pineapple & reserve juice. Spread drained pineapple over bottom of prepared dish.
- Combine sugar (or Splenda), flour & salt in a med bowl.
- Whisk reserved pineapple juice, lemon zest, lemon juice, 2 egg yolks, buttermilk & oil together in a small bowl.
- Pour wet ingredients into flour mixture & mix well.
- Beat the 3 egg whites till stiff (but not dry) & gently fold into the batter.
- Pour batter into baking dish over the top of the pineapple & smooth it out w/a rubber spatula.
- Place the dish into a larger baking pan & set in the oven. Pour hot water into the larger pan to make a water bath about halfway up the smaller dish.
- Bake for 30 minutes or till the top is golden brown & serve warm.
We made this recipe exactly as stated and really enjoyed it. It was mild and sweet, and the custardy consistency made it very soothing after a long day. I will add this to my buttermilk cookbook. Thanks for posting!
This is a charming, very homey sort of dessert---very like the lemon pudding cake my mother used to make eons ago. This is happily not too sweet and very light tasting. Thanks to Twissis and SusieQusie and Graham Kerr!