PINEAPPLE PASSION

  These eggless cakes are seasonal, so try it when pineapples are in




INGREDIENTS:

• 1-1/4 cup all purpose flour (maida)
• 1/2 can (7oz) sweetened condense milk
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon salt
• 1/2 cup sunflower oil
• 1 cup sliced pineapples
• 1 cup pineapple juice(ready made)

METHOD:

1. Preheat the oven at 325 degrees (F).
2. Grease 8×8 inches cake pan
3. Sift together flour, baking powder, baking soda, cardamom and salt in a bowl.
4. Beat together oil, pineapple juice( reserve ¼ cup for the topping) and condense milk.
5. Pour this into the dry mix and combine together with a spatula.
6. Add the pineapple chunks and mix all well.
7. Pour the mixture in greased cake pan.
8. Bake for about 25 minutes,or till done.
9. Remove the cake from the oven and let it cool off for few minutes only.
10. Run a knife around the edges to loosen the cake and place a flat plate over the cake pan and turn it over to transfer the cake on to the plate.
11. Prick the cake several places with a fork.
12. Brush the top of the cake generously with the leftover pineapple juice while still hot.
13. Let cake cool before slicing the cake.

TOPPING:

• 1 tsp Brown sugar
• 1 tbsp honey
• 1 tsp cornflour diluted with 2 tsps water
• ½ cup thinly sliced pineapple pcs
• 1 cup fresh cream/ whipped cream.

DIRECTIONS:

1. In a pan add honey and sugar and cook till bubbles start to appear.
2. Into this add diluted cornflour and mix till slightly thick and syrupy
3. Add the pineapple pcs and mix well.
4. Spread the whipped cream on top of the cake and then place the pineapple pcs one by one out of syrup on top.
5. Chill and serve.