Pineapple Cake (with Pineapple juice)

Pineapple Cake

A tasty cake, made of pineapple juice and less butter.

All the ingredients should be at room temperature and please use standard measuring cups and teaspoons. Please use same measuring cup to measure flour and sugar.

Ingredients

For the flour:

1/2 cup (100 ml) all purpose flour ( maida ) (please use fresh all purpose flour) Indian standard measuring cup of 100 ml / 4 oz capacity

1/2 level teaspoon baking powder

One pinch salt

Other ingredients

2 eggs, (net weight of 2 eggs are 100 g)

1/2 cup (100 ml) sugar, measure 1/2 cup sugar and then make a powder

2 teaspoons oil or 2 teaspoons butter

1 teaspoon finely grated orange peel or lemon peel (optional)

 3 tablespoon (without sugar), homemade / Tropicana / Real pineapple juice

Extra 1 teaspoon butter ( to grease baking dish)

Method

Grease baking dish with 1 teaspoon butter and dust with 1 tablespoon flour ( sprinkle about 1 tablespoon of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ).

Sieve thrice flour, baking powder, salt.

Preheat oven (OTG) at 180 *C or 350 *C.

In a big bowl, beat powdered sugar with egg until light and creamy. Add egg one by one and beat until smooth and creamy / light golden color (use electric beater).

Add 2 teaspoons of oil / butter and beat again until creamy.

Add sieved flour in batches (2 batches) and gently mix with the help of a thick tablespoon (do not use electric beater) until well blended / smooth cake mixture.

Add grated lemon rind or orange rind(optional) and pineapple juice. Adding pineapple juice is very important at this stage. First start with 2 tablespoon pineapple juice. If the cake batter is in a pouring consistency (normal cake batter), then no need to add remaining pineapple juice. If the cake batter is too thin, it won't bake properly. Gently stir well until well combined with other ingredients.

Final procedure:

Transfer this cake mixture into a greased baking pan - ring, square or round (or paper lined ). Spread evenly with a spatula, and bake at 180 * C or 350 * F for 30 - 35 minutes or till golden brown or till a skewer inserted in the centre comes out clean / leaves from the sides of the pan. Keep aside to cool for one hour.

Run a knife round inside of the pan to loosen the cake, and then invert the pan. Cut into desired shape and size.