Instructions: 1.In the bottom of a 25-cm/10-inch ring mold cake pan, combine 1/3 C butter with the soy sauce and swirl gently to mix well.

2.Sprinkle brown sugar over the butter-soy mixture; dont worry about the lumps. Arrange the pineapple over the sugar, cutting any large pieces to fit in a single layer.

3.Distribute nuts around the pineapple; set cake mold aside.

4.Sift the cake flour, baking powder and salt into a bowl.

5.In a separate bowl, beat the egg whites until soft peaks form when the beater is raised slowly. Add granulated sugar gradually; continue to beat well after each addition until stiff peaks form.

6.In a third bowl, beat the egg yolks at high speed until they are very thick and pale yellow. Using gentle folding motions and a rubber spatula, alternately mix the yolk and flour mixtures into the egg whites. Fold in remaining 1 T melted butter and almond extract.

7.Spread batter evenly over the pineapple in the cake pan. Bake for 30-35 minutes at 180C/350F.

8.Loosen edge of cake; let stand 5 minutes. Invert cake onto a serving plate and serve warm, with the cream.

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