Who doesn’t like cakes and especially if it is homemade with love and tastes sinful 🙂
This eggless version of pineapple cake is a must try and no failure recipe. I am currently teaching an Eggless Baking Class at the Stanford International Center and I must admit that this has been one of the most cherished experiences ever. Thanks to the ladies for letting me take pictures during the class.
- All purpose flour (or) Cake flour – 2 cups
- Baking powder – 2 tsp
- Baking soda – 1 tsp
- Salted butter – ½ cup
- Sugar – ¾ cup
- Pineapple extract – 1.5 tsp
- Milk – 3 tablespoons (as per consistency)
- Curd – ½ cup
- Oil – ½ cup
- Apple sauce (unsweetened) – ½ cup
- Tinned pineapple slices
- 2 cups heavy whipping cream
- Sugar (as per taste)
- Firstly, sift all the dry ingredients – the flour, baking powder and baking soda and keep aside.
- Cut the butter into cubes and place in the mixing bowl. Add sugar & cream it till soft and fluffy.
- Add pineapple extract, apple sauce and curd and whisk well until everything is incorporated well. Add oil to the batter and mix again.
- Next add the dry ingredients mix a little by little and remember not to over-beat the batter at this stage
- Add milk till you get a good consistency of the batter. Nor to , neither too stiff.
- Pre-heat the over at 180 degree celsius or 350 F.
- Transfer the batter into the cake mould and bake for 20 mins.
- Do the knife/toothpick test to check if the cake has been cooked properly.
- Place the beater blades and the bowl your going to whip the cream in, inside the fridge for at least 30 mins. This fastens the whipping process.
- Add cream and sugar, whip till it forms soft peaks and does not pour over when you turn the bowl.
Assembling the cake:
- Divide the cake into 2 and gently pour a little pineapple water (from the tin) on the halved cake.
- Places pineapple pieces randomly around the halved cake and then generously coat it with the cream.
- Place the other halved cake over this and spread the cream all over on the top and sides.
- Decorate with pineapple and raspberry/strawberry and serve chilled 🙂
P.S : A few of the pictures below are from the class. I’m sure the ladies will approve it. Haha 🙂
I recently attended a cookery show in my city, got quite a lot to see and learn over there. I loved the way people were helping each other inspite of knowing that it’s a competition, the way my hubby took care of my daughter (running behind her in the entire hall) so that I could take part uninterrupted, the way people presented their dishes, the way they converted simple everyday dishes into Masterchef dishes! Yes, I learnt that simplicity actually is the best. I also saw a Taj Mahal made purely out of white chocolate without using any ‘Taj Mahal’ mould, and I shall try it soon and let you also know how to make it once I’m successful at it ;-). I made these Puchka Fillings and Thai Curry and Rice, and was well appreciated by quite a lot of people:). Try these, and do let me know if you appreciate them too!!
This is me working at my table:)
A must try dessert!
Here go the ingredients in my recipe of puchka fillings:
- 10-15 pani puris / puchkas / gol gappas ( easily available in Indian stores)
- Dark or Light chocolate slabs (your choice) (melted either using double boiler or microwave)
- ½ ltr milk
- Few pistachios, almonds, kesar (saffron) strands
- 2-3 tbsp sugar
- Any fruit of your choice (strawberries, kiwis, mango, anything!)
- Mint leaves (for decoration)
- Chocolate sauce (for decoration)
Let’s make this yummy dessert:
- Make a hole in the centre of the puchkas. Coat the outer layer of the puchkas with chocolate. Refrigerate till the chocolate layer hardens.
- Make rabdi from the milk: Keep boiling the milk in a pan till it thickens, gently stirring continuously.
- Ensure that you keep stirring so that milk does not stick at the bottom and end up burning.
- Add almonds, pistachios, saffron strands. When thick, add the sugar.
- Switch of the gas. When cool, refrigerate.
- At the time of serving, fill the rabdi in the puchkas. Top it up with fruit pieces. Here I used kiwis in one and mangoes in the other.
- Decorate with mint leaves and chocolate sauce.
Saboodana/ Sago pearls are usually eaten during fasting days, in India. People make saboodana khichdi, saboodana vada, saboodana kheer etc. But, what I love the most of all is the Saboodana Kheer. Its one of the simplest & easiest Indian dessert recipe and tastes so yummm.
- ½ cup soaked saboodana/ sago pearls ( soaked for 4-5 hours)
- 4 cups milk
- 4 tablespoon sugar
- 4-5 strand saffron dissolved in 4-5 tbsp luke warm milk
- ¼ tsp cardamom powder
- Sliced almond for dressing
- Wash saboodana and soak them in water for 4-5 hours. You will notice, that the pearls absorb water and increase in size. If you use small grains of sago/saboodana, then 1-1.5 hours are enough. But for this recipe, I would recommend using the large size saboodana.
- Heat milk in a heavy bottomed vessel and keep stirring.
- Once the milk begins to boil, add saboodana and constantly keep stirring to avoid the milk and pearls from sticking to the bottom of the pan.
- Cook them over medium heat for 10-12 mins till the saboodana turns transparent.
- You will notice the milk beginning to thicken. This happens because of pearls.
- Now add sugar ,cardamom powder and the saffron milk. Saffron adds a wonderful flavor and aroma to the kheer.
- Stir a little for over 3-4 mins and transfer into the serving bowl.
- Garnish with sliced almond.
- This dessert can be served hot/ chilled. It is usually eaten along with Puri & Aloo ( potato) curry.
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Happy cooking !