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This light and airy cake is drizzled with a sweet lemon-pineapple curd and topped with a slice of dried pineapple.

Source: Martha Stewart Living, January 2007
Servings Yield


For the Cakes

For the Pineapple Slices

For the Curd


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How would you rate this recipe?
  • swisseleanor
    31 DEC, 2013
    I chose to make this cake on christmas eve because it was so glamourous-looking! Because i didn't have 6 individual mini angelfood cake tins i made one large cake instead. The whole thing was just so decadent and beautiful, everyone in my family was very impressed. It was beautiful and tasted as good as it looked. The only issue I ran into was that the pineapple slices were not all the way dried. I think that perhaps they were not sliced thin enough. Did anyone else have this problem?

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