Pineapple Cake



Ethnicity
Indian

Type of Meal
Teatime, Party, Festive, Brunch

Type of Dish
Pastries and Cakes, Desserts, Baked

Main Ingredients
Pineapple (Ananas), Butter, Sugar (Cheeni)

 
 
  Ingredients   Method
Eggless Sponge Cake (using 1/2 tsp pineapple instead of vanilla essence
3-4 slices canned pineapple (or fresh)
8-10 canned or glaced cherries
3-4 tbsp butter icing white
4 tbsp butter icing yellow
2 tbsp whipped cream
1 tbsp powdered sugar



Slice the cake horizontally into 2 halves. Keep on a mesh, soft part up. Sprinkle both the parts with the syrup from canned pineapple (about 1 tbsp each half).

If you are using fresh pineapple, place the pineapple slices in 2 tbsp water and 1 tbsp sugar. Boil it covered for 5 mins. Cool. Use as for canned.

Chop pineapple into tiny pieces. Drain syrup. Whip the sugar and cream over a tray of icecubes, till it forms soft peaks. Do not over beat. Fold in pineapple. Save a tablespoon for decoration. Layer it over the lower half cake. Place other half on top spread the yellow icing all over top and sides. Smoothen out with a knife dipped in hot water.

Decorate with white icing, cherries and saved pineapple bits. Chill for 1/2 hour before serving.

Serves 6
Shelf Life 1 week (refrigerated)
Making time 45 mins (excluding sponge cake making time & chilling time)