Easy Eats - May/June 2012

Pineapple Cake with
Pineapple Topping and
Marshmallow Frosting

MAKES One 8-inch cake PREP TIME 20 min (plus cooling) BAKE TIME 58 min

1 ½ cups Silvana’s Gluten-Free All Purpose Flour Blend, plus more for dusting

2 teaspoons baking powder Salt ¾ cup packed light brown sugar ¼ cup vegetable oil

1 large egg, at room temperature
1 teaspoon vanilla extract
¾ cup chopped fresh pineapple, plus
more for decorating
One 20-ounce can crushed pineapple
in unsweetened juice
2 teaspoons cornstarch
2 tablespoons granulated sugar
½ cup (1 stick) unsalted butter or
buttery sticks, softened
One 7.5-ounce tub marshmallow crème
2 tablespoons heavy cream or
dairy-free alternative
2 cups confectioners’ sugar, sifted

1 Preheat the oven to 350º. Grease an 8-inch round cake pan, line with parchment paper, then grease and dust with flour blend, knocking out excess. In a small bowl, whisk together the flour blend, baking powder and ¼ teaspoon salt.

2 In a large bowl, whisk together the brown sugar, oil, egg and vanilla until smooth. Stir in the pineapple. Stir in the flour blend mixture until combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan set over a wire rack. Invert onto a cake plate and remove the parchment paper.

3 In a small saucepan, combine the crushed pineapple, cornstarch and granulated sugar until the cornstarch is dissolved; bring to a boil, stirring occasionally. Reduce the heat and simmer, stirring, until thickened, about 3 minutes. Refrigerate until cold.

4 Using an electric handheld mixer, in a large bowl, combine the butter, marshmallow crème, heavy cream, confectioners’ sugar and ¹/8 teaspoon salt until glossy.