Cake

Cake

Equipment
One round 9" x 3" Teflon cake pan

Caramel Topping Ingredients
¾ cup white sugar
1½ oz. (3 T) unsalted butter
Seeds scraped from ½ a vanilla-bean pod
1 pineapple (or 1 can sliced pineapple, drained)

Directions
Preheat oven to 350°F and center oven rack. Cook the sugar in a medium saucepan over medium-high heat, stirring with a heatproof spatula until the sugar is melted and golden brown. Add butter and vanilla seeds carefully and continue to cook, stirring, until butter is fully melted. Pour the resulting caramel into the cake pan, covering the bottom; let cool. Cut pineapple slices into 1/8"-thick triangular shingles and arrange on the caramel in a decorative fashion, overlapping slightly. Bake for 10 minutes; cool. (The topping can be prepared a day in advance.)

Batter Ingredients
3 eggs, yolks and whites separated
¼ cup plus one T sugar
Pinch of cream of tartar
1 cup milk
4 T unsalted butter
Seeds scraped from ½ a vanilla-bean pod
2 drops vanilla extract
Finely grated zest of ½ an orange
¹⁄³ cup finely ground semolina flour
½ cup plus 1 T finely ground coconut, plus extra for garnish

Directions
Preheat oven to 350°F. Whip the egg yolks with ¼ cup of the sugar until very light and fluffy; place in refrigerator to chill. Next whip the egg whites with a pinch of cream of tartar to form soft peaks, sprinkle in the remaining tablespoon of sugar, and continue to whip to stiff peaks; place in refrigerator to chill.

Bring the milk, butter, vanilla seeds and extract, and orange zest to a boil in a small saucepan; turn off the heat, cover, and steep for 3 minutes. Whisk together in a large bowl the semolina flour with the warm milk mixture; rest for 2-3 minutes to hydrate the flour. While the flour mixture is still slightly warm, carefully whisk in half of the cold whipped egg yolks. Using a rubber spatula, cut down the center of the bowl and pour in remaining yolks. Fold yolks into mixture by lifting the batter from the bottom upwards with the rubber spatula. Fold in half of the cold egg whites, followed by the grated coconut, then the remaining whites, and combine into a light, fluffy batter.

Pour the batter into the caramel-and-pineapple-lined pan and smooth out the top. Bake for 35-40 minutes or until a toothpick stuck in the center of the cake comes out clean. Rest on a cooling rack for 15 minutes, then carefully turn the cake onto a platter and remove the pan. Garnish with coconut if desired. Serve warm or at room temperature.
Serves 6-8