Preheat the oven to 180oC/350oF/Gas
4. Melt the butter in a 25cm ovenproof cast-iron frying pan. Then
reserve 15ml butter. Add the brown sugar to the pan and stir to blend.
Place the pineapple on top in one layer. Set aside.
Whisk together the egg yolks, reserved
butter and lemon rind until well blended. Set aside.
Beat the egg whites and salt until
stiff. Gradually fold in the caster sugar, then the egg yolk mixture.
Sift the flour and baking powder
together. Carefully fold into the egg mixture in three batches.
Pour the mixture over the pineapple.
Bake until a skewer inserted in the centre comes out clean, about 30
While still hot, invert on to a
serving plate. Serve hot or cold.