Pineapple Sponge Torte

Ingredients

• 4 ounces (1 stick) unsalted butter, at room temperature
• ¾ cup sugar
• 1 whole egg
• 3 egg yolks
• 2 tablespoons dark rum
• 1 ¼ cups unbleached flour
• 1 teaspoon baking powder
• Pinch salt
• 1 pineapple (2 to 2 1/2 pounds)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    331 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 3 grams protein; 71 milligrams cholesterol; 92 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat oven to 350 degrees.
2. Coarsely chop the butter. Place in a large mixing bowl with the sugar. Using an electric mixer, beat together until pale and fluffy.
3. Add the whole egg and the egg yolks and beat until thoroughly mixed. Beat in the rum.
4. Sift the flour and baking powder into the mixture. Add the salt and mix thoroughly, using a wooden spoon or spatula.
5. Grease a 10- to 11-inch baking pan with a removable bottom and sides about one-and-a-half to two inches high. Spread the batter over the bottom as evenly as possible. Set aside.
6. Peel the pineapple. Cut it in half and remove the core. Cut in half again horizontally and peel the skin, removing any ”eyes.” Slice the pineapple in quarter-inch pieces.
7. Place pieces on top of the batter, leaving an inch around the rim. Bake 50-60 minutes, or till a knife inserted in the center comes out clean.

1 hour 20 minutes