Pineapple Torte

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0% would make this recipe again

Submitted by:
Sohani Welcher, Nurse Practitioner
Norma Jean Martel, RN, BScN, CNeph(C)
Janet Campbell, RN, QE II Health Sciences Centre (NS)

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Ingredients

1/2 cup butter, unsalted, or margarine 120 g
1 tbsp sugar 12 g
1/2 cup white flour (all purpose) 65 g
5 slices canned pineapple, crushed 190 g
2 egg whites 4 tbsp
3/4 cup sugar 150 g
1 1/2 tbsp cornstarch 12 g

Method

  1. Preheat Oven to 350°F. Combine margarine, sugar and flour. Spread in 9" x 9" deep pan. Bake 30–35 minutes.
  2. Meanwhile, beat egg whites until stiff. Combine pineapple and sugar (reserve a little of the juice to mix with cornstarch to form a paste) in a saucepan and place on low heat.
  3. Let mixture slowly come to a boil, add corn starch paste and boil for 3 minutes.
  4. Remove from heat and fold in egg whites.
  5. Pour filling over the baked torte and return to oven for 15–20 minutes.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Vegetarian

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