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Preparation Time : 15
Cook Time : 35
Total Time : 50
All purpose flour 1 cup
Granulated sugar 1 cup
Baking powder 1 tsp
Sprig Demerara sugar 5 tbsp
Pineapple essence 1 tsp
Refined Oil 1/4 cup
Milk 1/4 cup
Butter 3 tbsp
Pineapple rounded pieces 5-6
Preheat oven at 180C for 10 minutes.
Heat butter in a pan.
Add Sprigs Demarara brown sugar in it.
Wait for the sugar to be melted.
Now grease a round cake tin with butter and place butter paper on it.
Pour the butter sugar mixture on it. It will caramelize the pineapple pieces without burning them.
Now arrange the pineapple pieces on it.
Place one cherry in each rounds of those pineapple pieces.
Sieve all purpose flour and baking powder and keep aside.
Beat eggs with electric beater until fluffy. Make the granulated sugar powdered.
Now add pineapple essence, milk, oil and powdered sugar.
Again beat for 3-4 minutes.
Now add the sieved dry ingredients in it.
Mix with a rubber spatula.
Pour the cake batter on the arranged pineapples.
Bake for 30-35 minutes or until a toothpick comes out clean.
Cool the cake, unmold and enjoy endlessly.
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