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

??? butter, unsalted, or margarine ???
??? sugar ???
??? white flour (all purpose) ???
??? canned pineapple, crushed ???
??? egg whites ???
??? sugar ???
??? cornstarch ???

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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