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PINE
APPLE CAKE |
| Ingredients |
Maida 125 gm
Pineapple essence 1½ tsp.
Condensed Milk 200 gms
Yellow color Few drops
White Butter (home-made) 60 gms
Sugar for caramelization 2-3 tbsp.
Soda-bi-carb 3/4 tsp.
Pineapple slices (tinned) 4-5 pc
Baking powder 3/4 tsp.
Cherries (cut into two pieces) Few
Aerated water (Soda) 100 ml (½ cup)
Almonds (blanched & skin removed) Few |
| METHOD |
Melt the butter and cool it. Add condensed
milk, color and essence and beat it well.
Sieve flour, powdered sugar and soda together. Add
half of the sieved mixture to it and beat. Then
add the remaining sieved mixture and aerated soda.
Beat well. Keep aside.
Take a cake tin and grease it with butter. Put butter
paper according to its size and dust with flour.
Arrange full pineapple rings in the center and halved
pineapple rings on the sides, with a halved cherry
in the center of each ring. Arrange split almonds
in between the rings with the flat side touching
the bottom. Keep the decorated tin aside.
Heat sugar in a small pan (without water) on a low
flame till it melts and becomes golden brown. Pour
immediately on and around the pineapple.
Now pour the batter into the decorated tin. Bake
it in a preheated oven at 150ºC/300ºF
for 30-40 minutes. If a knife inserted in the center
comes out clean, remove from the oven after 5 minutes.
Loosen sides and immediately turn onto a plate.
Do not cool it in tin |
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