Eggless Pineapple Cake is a soft , delicious pineapple flavored cake frosted with fresh cream and filled with pineapple pieces and cream .The cake is a classic cake and looks very attractive with cherries .
The pineapple cake originated in Taiwan and was actually made with eggs to get a super soft sponge . It was traditional to gift these cakes at engagement ceremonies . This is something new that I learnt about this cake .
I am a chocolate person when it comes to cakes , but when someone prefers a pineapple cake over chocolate , you have to be sensible enough to make it ! And specially if he’s your hubby ! Yes , this cake was made for hubby’s birthday and trust me he was shocked to see a pineapple cake instead of the routine Chocolate Truffle . The cake had turned out very moist and the flavours were very pleasing . I should not be boasting , but seriously hubby loved the cake .
The pineapple cake turned out very delicious , super soft and moist, though I was not very happy with my frosting skills, but for sure everyone loved the cake.. I remember as a kid most of the times dad would get pineapple and strawberry pastries . I would quickly polish off the toppings and my brothers gave me a look ! This cake had all the toppings intact till it came in front of hubby . The childhood memories made me smile , strange how we change as we grow .
Eggless Pineapple Cake
11/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 cup melted butter
200 ml condensed milk
1 tsp pineapple essence
1 cup fresh pineapple juice
300 ml whipping cream
Few drops pineapple essence
Pineapple slices / titbits
Preheat the oven to 180 deg C.
In a mixing bowl combine flour , baking powder and baking soda .
Sieve the ingredients .
In another bowl add condensed milk , butter and pineapple essence and mix well with a whisk .
Start adding the flour mix to the wet ingredients .
Incorporate the pineapple juice to get the perfect batter consistency .
Transfer to a greased and lined 6” baking tin and bake for 25 – 30 minutes or until a skewer comes out clean .
Keep the cake aside till it cools down .
Slice the cake into two .
Sprinkle some pineapple juice to moisten the cake .
Add pineapple extract to the cream and whip till soft peaks form .
Chop pineapple slices into fine pieces and add to 4 tbsp cream .
Spread this cream on one moist side .
Sandwich the cake with the other slice .
Sprinkle some juice over the top of the cake and then cover the cake completely with the rest of the whipped cream .
Garnish with pineapple pieces and cherries .
Chill the cake before serving .
This is my Day 4 post for Bakeathon.
Here are some more frosted cakes