Golden pineapple upside down cake

Method

• Step 1
  Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper. Sprinkle the base with half the sugar. Arrange the pineapple, overlapping slightly, over the sugar. Sprinkle with remaining sugar.
• Step 2
  Use an electric beater to whisk the egg yolks, extra sugar and lemon rind in a medium bowl until pale and thick. Stir in the yoghurt and polenta. Add the flour and almond meal and stir until just combined.
• Step 3
  Use a clean electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Use a large metal spoon to gently fold half the egg whites into the polenta mixture. Fold in remaining egg white.
• Step 4
  Pour the mixture into the prepared pan. Bake in oven for 30 minutes or until a skewer inserted in the centre comes out clean. Set aside in pan for 30 minutes to cool slightly. Turn onto a serving plate to serve warm or at room temperature.