Ingredients

• 4 Eggs, separated (approx. 228 ml)
• 1 tsp Cream of Tartar (4 g)
• 1 3/4 cups Paleo Baking Flour (260 g)
• 1/4 tsp Baking Soda (1 g)
• 1/2 tsp Baking Powder (3 g)
• 1/2 tsp Sea Salt (3 g)
• 1 cup Organic Coconut Sugar (144 g) plus 1 Tbsp for dusting
• 2 tsp Vanilla Extract (10 ml)
• 1/4 tsp Almond Extract (1 ml)
• zest of 1/2 Lemon
• One 20 oz. can Pineapple Slices, drained
• One 13 oz. can Maraschino Cherries, drained

Instructions

1. Preheat oven to 350°F. Using a standing mixer, whisk the egg whites and cream of tartar and whip until stiff peaks form. Set aside.
2. In a medium bowl, whisk the flour, baking soda, baking powder and sea salt together.
3. In a separate bowl, whisk the egg yolks, coconut sugar, vanilla extract, almond extract and lemon zest, until the mixture becomes pale and lighter in texture.
4. Add the dry ingredients to the wet ingredients and combine; it will be thick. Lightly fold in the egg whites. In the beginning it will be quite thick, but try to avoid deflating the whipped egg whites.
5. Spray an 8-inch cake pan with cooking spray and dust the bottom of the pan with additional coconut sugar, shaking out any excess. Arrange pineapple slices and maraschino cherries to your liking, then pour the batter over the fruit.
6. Bake for 30 minutes. Remove from oven and let cool for 15 minutes before removing from pan and slicing. Top with whipped cream or coconut cream, or fresh fruit.