Allspice Angel Food Cakes with Pineapple Curd and Oven-Dried Pineapple
This recipe was first published in Martha Stewart Living in January 2007, then demonstrated on "The Martha Stewart Show" by Lucinda Scala Quinn, editorial director of food and entertaining for Martha Stewart Living.
For the Cakes
- 1/2 cup plus 2 tablespoons sifted cake flour (not self-rising)
- 1/4 teaspoon ground allspice
- 7 large egg whites
- 3/4 cup sugar
- 3/4 teaspoon cream of tartar
For the Pineapple Slices
- 2 1/4 pounds fresh pineapple, peeled thinly
For the Curd
- 7 large egg yolks
- 3/4 cup sugar
- 1/4 teaspoon coarse salt
- 1/2 cup fresh pineapple juice
- 1 tablespoon fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
Preheat oven to 350 degrees.
Prepare the cakes: Whisk together flour and allspice in a bowl; set aside. Put egg whites and sugar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until foamy, about 1 minute. Add cream of tartar. Beat on high speed until mixture is stiff and glossy and has tripled in volume, about 3 minutes. Transfer to a large bowl. Carefully fold in flour mixture in 3 additions.
Spoon batter into plastic bag; snip off a corner of the bag. Squeeze batter into 6 mini angel-food-cake pans (about 4 inches in diameter and 2 1/4 inches high), dividing evenly. (Alternatively, spread batter into a 10-inch angel-food-cake pan.) Bake until golden and cakes spring back when touched, about 30 minutes (for 10-inch cake, bake about 40 minutes). Let cool 30 minutes on a wire rack. Gently loosen cakes with a thin knife or the tip of a wooden skewer; unmold. Let cool completely. Cakes can be stored in an airtight container up to 1 day.
Reduce oven to 200 degrees. Prepare the pineapple slices: Spread pineapple rounds on a rimmed baking sheet lined with a nonstick baking mat. Cook, flipping once, until dried, about 2 hours. Transfer to a wire rack; let cool completely. Dried pineapple slices can be refrigerated in an airtight container up to 3 days.
Prepare the curd: Whisk egg yolks, sugar, and salt in a large heatproof bowl until smooth. Gradually whisk in pineapple and lemon juices. Set bowl over a pan of simmering water; whisk until thick, about 8 minutes. Remove from heat; whisk in butter until smooth. Cover with plastic, pressing wrap directly on surface to prevent a skin from forming. Refrigerate curd 1 hour (up to overnight).
To serve, invert cakes onto plates. Drizzle curd over each cake, and top with a dried pineapple slice. Serve remaining curd on the side.