Oh ! This was in the making for so many years now. When I got the recipe from various sources, used to run out of flour. When I had flour, it wasnt the pineapple season. And then the fear of whether this would turn out to be as good as I thought it would be rantled on and on.
Till I conquered my fears with this recipe that I tweaked a bit, and my family loved it a lot. In retrospect, I know I should have made this earlier, but guess good things come to those who wait ! Eh eh 🙂
Lets get cracking as I send this over to Blogging Marathon’s Fruit Based Desserts theme. Stay tuned for what’s dished up in this theme over the next two days.. Till then, give in to the temptation and make yourself a batch of this luscious looking cake and enjoy a yummy post-dinner dessert :-))
Prep time : 15 mins ; Baking time : 25-30 mins ; Makes : Approx 350-400 gm cake
For the Pineapple Layer –
- Thickly cut pineapple pieces (fresh or canned) – 6 to 7
- Brown Sugar (increase it to 1/2 cup if the pineapples arent fully ripe) – 1/3 cup
- Butter – 1/4 cup (softened)
For the Cake dough –
- All Purpose Flour (APF) / Maida – 1 1/2 cups
- Wholewheat flour – 1/2 cup
- Aerated water (Plain Soda) – 1 cup
- Butter – 1/3 cup
- Olive Oil – 1/4 cup
- Condensed Milk – 3/4 cup ( I ended up using a little less than this)
- Baking Soda – 1 tsp
- Baking Powder – 1 tsp
- Salt – a pinch
- Pineapple essence – 1/4 tsp (I didnt add)
(A) For the pineapple layer :
- In a baking dish, slightly grease it and arrange the pineapple slices (cored) as the base. Make sure to cover the entire base of the pan with the slices.
- In a non stick pan, melt the butter (for the pineapple layer), and once slightly melted, tip the sugar and bring flame to low. Sprinkle a few drops of water to prevent the sugar from burning and tip this sauce over the pineapple slices (in the dish) the moment it gets glossy (about 2-3 mins).. Dont turn your attention away, the sugar burns really fast).
- Tap the pan once or twice to see that the sugar syrup has coated the base of the pan. Set aside
(B) For the cake :
- Preheat oven to 175 C / 350 F
- In a bowl, Sieve together both the flours, baking soda, baking powder and salt twice over
- In another bowl, mix together condensed milk, olive oil, butter and essence (if using)
- Add 1/4 cup of the sieved flour mixture and 1/4 cup Aerated water. Whisk well (or if using an electric beater, whisk till the aerated water is absorbed).
- Repeat this process till the flour mixture and soda water get exhausted.
- Pour immediately over the pineapples.
- Bake for 35-40 mins till done (Mine was done at 33rd min itself).
- Once done,wait for 3-4 mins and invert onto a serving plate (Dont wait for too long as the syrup hardens and it would make it hard for the cake to be inverted without breaking)
- Serve warm or at room temperature as it is. Or to make it even richer, serve it with whipped cream or Vanilla Ice Cream