Eggless pineapple cake.
Long ago I learnt how to make pineapple upside down cake from Tina Khera who used be my friend. She was ran small eatery in Manipal called the Salt and Pepper. She actually got me hooked on chilli-garlic toast and pineapple upside down cake.
What was unique about her cake was it was eggless and she used condensed milk. Most importantly it was quick to make.
I did have senior pineapple chunks in the house and I thought I shall try baking it once again.
1¼ cup Maida. (all purpose flour.)
½ cup pineapple chunks.
3 tbsp. Pineapple syrup.
½ tsp. Baking powder.
½ tsp. Baking soda.
4 tbsp. Melted butter. (I prefer salted butter)
1 tsp. Vanilla essence.
Warm the butter to melt.
Sift flour and baking powder.
Pour ¾ cup condensed milk into the melted butter.
Add the pineapple chunks, pineapple syrup, vanilla essence and flour. gentle fold till the mix is lump free. Now add the baking soda and fold lightly.
Grease a baking tray. Pour the mix and heat in a preheated oven for 40mnts at 180oC.
- I found I could have added more chunks to give the feel of pineapple.
- Maybe I could use a layer of pineapple on the baking tray before pouring the batter.