Preheat oven to 180 deg C. Grease and line the base of a 7 inch (18cm) round cake pan.

Puree pineapple cubes and blend well with pineapple paste and lemon juice, set aside.

Combine rice flour, wholemeal superfine flour and almond powder in a bowl, mix well.

Beat egg yolks and 20g sugar on high speed till the mixture is thick. Fold in flour ingredients, pineapple puree and melted butter with a rubber spatula, set aside.

In a separate bowl, beat the egg whites to soft peak stage then add 25g sugar and beat to stiff peak.

Gently fold the egg whites into the flour mixture in 2 batches with a rubber spatula and pour into prepared pan.

Bake for approximately 50 minutes until cooked through or skewer inserted to the cake comes out clean.

Allow the cake to set in the pan for 5 minutes then turn onto a cake rack to cool.