Saturday, September 26, 2009

Eggless Pineapple Cake


1-1/4 cup all purpose flour
1/2 can (7oz) sweetened condensed milk
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cardamom powder
1/4 tsp salt
1/2 cup melted butter
1/2 cup crushed pineapple
1/2 cup and 2 tbsp natural pineapple juice*
1/8 cup sweetened cream

1 cup heavy whipping cream
1/3 cup sugar
1 tsp vanilla extract

Preheat the oven at 325 degrees (F). Grease 9x3 round cake pan. Drain pineapple using a strainer. Reserve the juice. Sift together flour, baking powder, baking soda, cardamom and salt in a bowl. Add pineapple juice, crushed pineapple, butter, and condensed milk. Gently fold every thing together. Be careful not to over-mix the batter. Pour the mixture in greased cake pan. Bake for about 30 minutes, or until it passes the toothpick test!Remove the cake from the oven and let it cool off for few minutes only. Transfer to a plate carefully. Prick the cake several places with a fork or toothpick. Mix together the 2 tbsp of pineapple juice and cream. Brush the top of the cake generously with the pineapple cream mixture. while still warm. Let cool. For the topping, whip together the heavy whipping cream half way, then add sugar and vanilla and whip until stiff. *be careful not to over beat the whip cream or else you will end up with whipped butter* Top the cake with the whipped cream and pineapple chunks. Slice and serve!

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