This week I
needed a dessert that could be made a day in advance for an afternoon party. I
started to cook an Indian dessert with the can of pineapple I had at hand, but
changed my mind and baked a cake instead. This super easy recipe bakes an
amazingly delicious and moist cake and I have to thank Manjula’s kitchen for
posting it online. I made a few changes and altered the measurements accordingly.
Ingredients
All purpose
flour – 1 cup
Wheat flour – ½ cup
Butter – 1 stick
Condensed milk –
1 small can
Pineapple juice –
½ cup
Crushed pineapples
– ½ cup
Cardamom powder –
½ tsp
Baking powder –
1 tsp
Baking soda – ¼ tsp
Salt – ½ tsp
Method
Grease a cake
pan and put it aside. Pre-heat the oven to 325 F. combine the flours, baking powder
and soda, salt and cardamom powder in a bowl. In a small bowl, melt the stick
of butter. Add the butter, condensed milk and half of the pineapple juice to
the dry mixture. Add the crushed pineapple puree too and fold everything together
slowly. Pour the batter in the greased pan and bake for 50 minutes. Baking
times may vary so keep checking after 30 minutes have passed.
Insert a knife
in the center of the cake to check whether it’s done or not before taking it
out of the oven. Once the cake cools down a bit, take it out on a plate and prick
it with a fork at several places. Brush the remaining pineapple juice
generously on the cake while it is still warm. This will enhance the flavor and
retain the moisture in the cake making it soft. Let the cake cool off
completely, slice it up and serve !
Tips
·
You can use chunks of pineapple instead
of puree.
Interesting fact
·
In the Philippines, pineapple leaves
are used to manufacture wall paper and furnishings.
