The stunning appearance of this cake creates an impact. Try this
easy
recipe using condensed milk. You
can also pour an egg cake
batter
over the pineapples in the tin.
Serves 12 - 15
½ tin milkmaid (condensed milk)
1 ¼ cups (125 gm) flour (maida)
1 tsp baking powder, ½ tsp soda-bi-carb
Slightly less than ½ cup (60 gm) butter
1/3 bottle soda (aerated water - 100 ml or ½ cup)
1 ½ tsp pineapple essence
a few drops yellow colour - optional
2-3 tbsp sugar for caramelisation
4-5 rings (slices) of pineapple - tinned a few glace cherries - cut into two piecesa
a
few almonds- soaked & skin removed (blanched)
Grease an 7” round cake tin and arrange a drained pineapple ring in the centre. Arrange halved or full pineapple rings on the sides, with a cherry half in the centre of each ring. Place the cherry with the flat, cut side touching the bottom of the tin. Arrange split almonds in between the rings with the flat side touching the bottom of the tin. Keep the decorated tin aside.
Heat sugar in a small heavy bottomed pan on low flame, till it melts and becomes golden brown. Pour immediately on and around the pineapple rings so as to coat the bottom of the cake tin, Keep tin aside.
To prepare the cake, melt butter in a pan. Cool. Add milkmaid. Beat well. Add colour and essence.
Sieve flour, baking powder and soda-bi-carb.
Add half of flour and half of the soda water to the condensed milk mixture. Beat.
Add the remaining flour and the soda water and beat well.
Pour into the decorated cake tin, on top of the pineapple rings. Bake in a preheated oven at 150°C/ 300°F for 30-40 minutes.
When the cake is done, remove from oven, loosen sides of the cake and immediately turn onto a plate. (Do not cool in the tin).
