might have tasted this way or maybe your imagination is playing up. It’s
always been this way, when it was with baking as those many years back,
when I was baking, I always used eggs and never tasted any of it
myself. I had to do with the feedback everybody else gave me. Well
that’s changed now. When I bake, it’s always eggless and I don’t’ care if
my cakes are not those spongy or fluffy textured, infact I feel these
are much more better than that!
I love Pineapple and we always get the whole fruit, even though
cleaning and trimming takes so much efforts. I suddenly remembered that
I could bake the Pineapple Upside down cake and I was intent on it.
However by the time I went back home, I realized that pineapple was no
more there in the fridge. So I again had to wait for this weekend to buy
another one and I made sure I took everybody plan. I procrastinated as
much as I could. I was simply getting lazy. I had marked down three
recipes to be made and all happened to be cakes. Sunday was the only day
left out and I couldn’t miss out.
reactions and feedback were just enough to satisfy the hard work that’s
involved in chopping a pineapple. I used my regular pound cake
measurement and added pineapple juice and chunks. With caramelized sugar
on top, this cake was simply irresistible! If this was how it tasted all
those years back, I know I have lot to catch up
Pineapple discs – 2
Pinepple Juice – 1//2 cup
Pineapple Chunks – 1/2 cups
For the Sugar Caramelize
Sugar – 2 tsp
Butter -1 tsp
Water – 2 tbsp
In a pan, melt sugar along butter and water, cook till the sugar turns golden brown.
For the Cake
All purpose flour – 1 cup
Baking powder – 1 tsp
Condensed Milk – 1/2 tin
Butter – 100 gms / 2 tbsp
Pineapple Essence – 1 tsp
How to make the cake
Trim the pineapple pieces and place on the bottom. Pour the caramlised sugar over the pineapple pieces.
In another bowl, take the consended milk, add butter and beat well. Slowly add the flour and gently fold in.
Add the pineapple pieces and juice, fold in well along with the essence. Add the baking powder and mix well.
Pour over the pineapple layer and bake in a pre heated oven at 185C for 15 mins and then at 155 C for 10 mins or till a knife comes out clean when inserted.
Also the cake tends to be soft and not very fluffy, it depends on the tray you use. I almost used a bigger one than required.