desserts

Allspice Angel Food Cakes with Maui Gold® Pineapple Curd and Oven-Dried Maui Gold® Pineapple Prep Time: Total Time: Makes: 6 individual cakes or one 10-inch cake

Ingredients

• 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 or tartar

• For the pineapple slices
• 1⁄2 fresh Maui Gold® pineapple (about 2 1⁄4 pounds), peeled, thinly sliced into rounds
• and cored

• 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

Directions
Preheat oven to 350 degrees. Make 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 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; un-mold. Let cool completely. Cakes can be stored in an air-tight container up to 1 day.

Reduce oven to 200 degrees. Make the pineapple slices: Spread Maui Gold® 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 slice can be refrigerated in an airtight container up to 3 days.

Make 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 in 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.

Makes 6 individual cakes or one 10-inch cake. For thin, even slices, use a mandolin to cut the Maui Gold® pineapple.