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Eggless Pineapple Tea Cake
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Eggless Pineapple Tea Cake

Course Desserts, Snacks
Cuisine My Kitchen
By Cook Method Oven
Occasion Christmas, Holiday Special
By Diet Eggless, Kid Friendly
Dish Type Eggless Cakes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 thin slices
Author Srivalli

Ingredients

  • 1 cup All Purpose Flour
  • 1/2 cup Pineapple (puree blended using 1 tbsp milk)
  • 3/4 cup Condensed Milk
  • 2 tsp Pineapple Jam
  • 1/2 tsp Baking Soda
  • 1/4 tsp Baking Soda
  • A Pinch Baking Powder
  • 1/4 tsp Pineapple Essence
  • Pineapple (Handful of 1" size chopped pieces)

Instructions

How to make Eggless Pineapple Tea Cake

  • Pulse the pineapple pieces along with pineapple jam.
  • Add a tbsp milk if required to get a smooth paste.
  • In a bowl, take the flour, add condensed milk. Next, add the pineapple puree. Blend well with a spatula.
  • Add pineapple essence. Finally, add the baking soda and a pinch of baking powder.
  • Prepare a loaf tin, lined with parchment paper. Pour the cake batter into it. Pat well.
  • Pre-heat the oven at 170 C. Then, bake the cake for 40 mins.
  • Cover the last 5 mins with foil and make it for another 5 mins.
  • Let it sit for a while before slicing and serving.

Notes

I initially added 1 cup pineapple puree. Reduced it as the cake was quite moist and not hard as I was aiming to get the texture.
This cake doesn't have butter or oil.
The cake is also a bit on the sweeter side, so you can reduce the condensed milk to use just a little more than 1/2 can.
I used 1/2 + 1/4 tsp of Baking Soda. Since I can't specify that as such, I have entered it twice in the ingredient list.
While I served this for the evening snack, Konda said she preferred her slice with a drizzle of Hershey's chocolate syrup.
Tried this recipe?Mention @cooking4all or tag #cooking4all!