| 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. | |