How to make fresh pineapple cake

pineapplecake Whether you make a cake for someone’s birthday, to celebrate your marriage anniversaries, to a bid a sweet farewell to a friend or for Valentine’s Day, your effort will certainly be appreciated.

For this recipe, take 250 gm of refined flour, 225 gm sugar, 200 gm butter, 3 eggs, 1 cup vanilla ice-cream, 1 spoon of vanilla essence and 1 ¼ tsp of baking soda. 500 gm of fresh pineapple washed well and cut into very small pieces. You can even use good quality canned pineapple.

First, grind the sugar in the mixer. Blend eggs (yolk and white), butter, refined flour, vanilla essence, baking soda and ice-cream with this ground sugar. Repeat the process at least 2-3 times so that the batter turns out soft and fluffy.

Pre heat the oven at 180 C for 10 minutes. Bake the cake for 45 minutes, or till the time that a knife comes out clean when inserted in the centre of the cake. When the cake is getting baked, heat half of the minced pineapple with 100 gm of sugar on a low flame. Make thick syrup. If using canned pineapple, you can use less sugar.

For the icing, take three tablespoons of unsalted butter. Add 20 tablespoons of icing sugar and keep beating till fluffy. Add one egg white and 2-3 drops of lemon juice and beat again. The icing is ready now.

When the cake is still warm, using a thread to neatly slice it into two decks. Hold the thread tightly at the back of the cake. Firmly pull it slowly towards you. Cut through the entire diameter of the cake. This will divide the cake into two decks. Remove the top part and layer the lower deck first with icing. Then make a layer of the sugary pineapples on the icing. On the top deck, spread icing and sugary pineapples in a similar way. Garnish with the remaining fresh pineapple pieces.


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