SCD Recipe: Pineapple Custard Cake

Many years ago I inherited some cookbooks that had belonged to my great-grandmother. I have always loved looking through these cookbooks because there are a lot of recipes that are probably not made too often these days.

The cookbooks are called The Modern Encyclopedia of Cooking and was first published in 1947. The edition I have was an updated version published in 1956. I’m saying cookbooks plural because there are two very thick (around 1000 pages each) books in the set.

They actually contain a lot of useful cooking advice. Since it was a time before microwaves and less processed foods, I have found it to be pretty helpful at times – even for SCD cooking. To my surprise there is even a section about gluten-sensitivity! It recommends using soy flour, but I was still surprised to see that in there.

Over the weekend I decided to try an adapt one of the recipes to make it SCD friendly. I also had to find something that would use only the ingredients I had on hand.

Here is the recipe I tried. It sounds unusual, but it was pretty good. It had more of a pudding texture than custard. I may play around with it in the future, but it turned out good enough to share as is:

Pineapple Custard Cake

Ingredients:

1 1/2 tbsp butter
1 tbsp lemon juice
1/4 cup crushed pineapple (or one of the little cans – in its own juice)
1/4 cup almond flour
1/2 cup honey
1/4 tsp salt
2 eggs – separated
1/2 cup yogurt blended with 1/4 cup pineapple juice drained from can

Preparation:

Divide butter between custard cups (I used to mini-pie pans, but you could also use 4 regular custard cups)
Heat oven to 325 degrees
Place almond flour, honey, salt and lemon juice in a medium mixing bowl
Stir to mix
Add egg yolks and whisk until smooth
Stir in crushed pinapple
Fold in yogurt/pineapple juice mixture
Beat egg whites with electric mixer until stiff
Gently fold egg whites into batter until it forms a spongy mass
Immediately pour batter into prepared custard dishes
Place custard in a large glass baking dish
Pour hot water around dishes to a depth of 1 inch
Bake for 50 – 60 minutes until custard is golden brown on top and set
Remove from pan and allow to cool
Chill in refrigerator before serving

This recipe being shared on Slightly Indulgent Tuesday

Author
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Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.