Delicious Living
Ingredients
  • TOPPING
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 1/3 cup chopped walnuts, toasted
  • 2/3 cup chopped fresh pineapple
  • CAKE
  • 2/3 cup quinoa flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/2 cup honey
  • 1/4 cup packed brown sugar
  • 3 tablespoons walnut oil
  • 1 teaspoon vanilla
  • 1 1/2 cups walnuts, toasted
  • MERINGUE
  • 3 egg whites
  • 1/3 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla

Pineapple-Walnut Honey Meringue Cake

Laura Marzen | Delicious Living
  • Serves: 16 people
  • Calories per serving: 216

Nutritious quinoa flour makes the base of this gluten-free take on pineapple-upside down cake. Peaks of meringue get browned under the broiler and heighten the flavor of this crowd-pleasing dessert.

Directions
  1. Preheat oven to 350°. Grease and flour a 9x2-inch round cake pan; set aside. In a medium bowl, cut together brown sugar and butter. Stir in walnuts. Spoon evenly over the bottom of the prepared cake pan. Spoon pineapple over walnut mixture.
  2. In a small bowl combine flour, baking powder, baking soda, and salt; set aside. In a blender or food processor combine eggs, honey, brown sugar, oil, and vanilla. Cover and blend or process until well combined. Add walnuts and flour mixture. Cover and blend or process until nearly smooth, scraping sides of container as needed. Spoon batter evenly over pineapple layer in pan. Spread to an even layer.
  3. Bake 30–35 minutes or until a toothpick inserted in the center comes out clean and top springs back when lightly touched. Cool in pan on a wire rack for 5 minutes. Run a thin metal spatula around the edge of the cake. Invert cake onto a broilerproof platter or pan. Cool cake for 20 minutes.
  4. In the top of a double boiler combine egg whites, granulated sugar, and cream of tartar. Beat with an electric mixer on low speed for 30 seconds.
  5. Bring water in bottom pan to boiling. Reduce heat to simmer and place the top pan over the simmering water (upper pan should not touch the water). Cook, beating constantly with the electric mixer on high speed, for 5–6 minutes or until an instant-read thermometer registers 140° when inserted in the mixture. Make sure to scrape bottom and sides occasionally to prevent sticking. Remove pan from the heat; add vanilla. Beat about 1 minute more or until frosting is fluffy and holds soft peaks.
  6. Preheat broiler. Spread frosting atop cake, making peaks and mounds in the frosting using the back of a small spoon. Place cake on middle rack under broiler. Broil about 1 minute or until top of frosting is very lightly browned. Immediately remove cake from oven. Cool completely on a wire rack. Cut into wedges to serve. Store any leftover cake in an airtight container in the refrigerator up to 24 hours.

PER SERVING (1/16 of cake): 216 cal, 13g fat (4g mono, 7g poly, 2g sat), 38mg chol, 100mg sodium, 20g carb (2g fiber, 15g sugars), 6g protein

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