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From 'The Art of Low-Calorie Cooking' by Sally Schneider. This recipe represents a totally revised version of the traditional one, which called for 2 cups of sugar and half a cup or more of butter. Here, sugar and butter in judicious amounts yield a butter carmel. The cake is an orange-and-vanilla-scented genoise. Fresh pineapple makes all the difference. The result is a dazzling cake for grown-ups who long for the lost pleasures of childhood.
Preheat the oven to 375. In a 9-inch ovenproof skillet, melt the butter with 3.5 tablespoons of the brown sugar over moderate heat, stirring constantly, until bubbly, about 3 minutes. Arrange 3 fresh pineapple slices in the skillet, overlapping if necessary. Cut the remaining slice in thirds. Place the pieces in gaps between the whole slices.
2
Cook the pineapple over moderate heat until the juices are released, about 5 minutes. Continue cooking, turning several times, until the fruit is tender and the juices have reduced to a syrupy brown carmel, about 10 minutes longer. Remove the skillet from the heat.
3
In a medium mixer bowl, beat the eggs with the remaining 5.5 tablespoons brown sugar and the salt at high speed until tripled in volume, 7 to 10 minutes. Drizzle in the vanilla, add the orage zest, and continue beating until well combined, about 1 minute longer.
4
Sift half of the flour over the batter, fold in until just combined. Then shift on and fold in the remaining flour. Pour the batter over the pineapple slices in the skillet.
5
Bake for 18 minutes, or until the cake is golden brown and a skewer inserted in the center comes out clean. Let the cake cool on a rack for 5-7 minutes. Run a knife around the edge to losen the cake, then invert onto a serving plate. With a rubber spatula, scrape any caramel that may be clinging to the bottom of the skillet and drizzle it over the top
