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Makes 8 servings.
For the Walnut Cake (Yield: one 6-inch cake):
1 1/3 cups coarsely chopped walnuts
1/3 cup confectioners’ sugar
3 tablespoons granulated sugar
3 large egg whites
3 tablespoons unsalted butter, softened
1. Center a rack in the oven and preheat the oven to 350F. Butter the inside of a 6- x 2-inch round cake pan, dust with flour, tap out the excess, and place on a baking sheet.
2. In a food processor, pulse the walnuts, confectioners sugar and 1 tablespoon of the sugar until the walnuts are the consistency of fine crumbs. Do not overprocess. The mixture should not come together like a paste. Add 1 egg white and again pulse just until mixed. Add the butter and pulse just until mixed. The walnuts should still be in small pieces and there should be no emulsification. Transfer the mixture to a bowl.
3. In a bowl whip the remaining 2 egg whites until the whites are broken up and foamy. Slowly add the remaining 2 tablespoons of sugar while whipping until the whites hold medium peaks. Fold the meringue into the walnut mixture.
4. Spoon the batter into the prepared pan and bake 25 to 30 minutes until a knife inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes, then remove the cake and let cool on a wire rack.
For the Pineapple-Caramel Sauce:
3 tablespoons sugar
2 tablespoons light corn syrup
1/4 vanilla bean, split and scraped
1/2 cup fresh or canned pineapple juice
In a small saucepan over medium-high heat, combine the sugar, corn syrup and scraped vanilla bean seeds and pod and cook until the sugar turns golden brown while stirring. Immediately deglaze with the pineapple juice and cook until the caramel has dissolved. Remove the vanilla bean pod and let the sauce cool.
For the Roasted Pineapple:
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/2 cup sugar
1 ripe pineapple, skin and core removed and cut into 8 wedges
Heat the butter in a large sauté pan over high heat until melted and foamy. Add the sugar and cook until the sugar turns a golden brown. Add the pineapple and cook, making sure to roll the pineapple in the caramel to evenly coat each segment, until a golden brown color, approximately 10 to 12 minutes. Transfer the pineapple to a plate using a slotted spoon. Cut 4 or 5 partial slits into each segment, making sure not to cut through the pineapple. Set the pineapple aside.
For the Rum Sabayon (makes 1 1/4 cups):
1/4 cup heavy cream
4 large egg yolks
1/4 cup plus 1 tablespoon sugar
1/4 cup dark rum
1/4 vanilla bean, split and scraped
1. Whip the heavy cream in a bowl until it forms medium peaks. Refrigerate until needed.
2. Put the yolks, sugar, rum and vanilla bean seeds into the bowl of a mixer and set the bowl over, not touching, simmering water. Cook, whisking constantly, until the mixture is warm to the touch and thickened, about 5 to 7 minutes. Remove the bowl from the heat and transfer the bowl to the mixer fit with the whisk attachment. Whip the sabayon on medium-high speed until it is cool to the touch, 4 to 5 minutes.
3. Fold the whipped cream into the sabayon.
To Serve:
Place a large spoonful of the sabayon in the center of each plate. Using the back of a spoon, spread the sabayon into a 3-inch circle. Curve a pineapple segment to the left of the sabayon circle. Cut the walnut cake into 8 pieces and place one piece in the center of each plate on top of the sabayon. Lightly drizzle the caramel sauce over the cake.
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