Vanilla Sponge Cake is decorated with whipped cream and Tinned Pineapple slices

Pineapple Pudding Cake

By Priya Bengani

Dec, 10th

987

Servings

6 persons

Cook Time

45 minutes

Ingredients

8 - 10

Ingredients

All purpose flour 1.5 cup
Full cream milk 1 cup
Sugar Powder 1 Cup
Oil/Butter 1/4 cup
Vanilla and pineapple essence 1-tsp each
Richs Star whipp cream 250gm
Baking Powder 1.5 tsp
Baking Soda 1tsp
Tinned Pineapple 200 gm
Orange and Yellow Liquid colour 1tsp each

Instructions

Mix oil Butter, Milk, Vanilla Essence And Sugar Powder. Add All purpose Flour to It In Parts To Avoid Lumps. Add Yellow Colour And Keep It To Set For 10 Mins

Add Some Salt In A Vessel U Want To Bake And Preheat It For 5 Mins. Add Baking Powder And Soda In The Paste Kept Aside. Pour In A Greased Tin. Bake On A High Flame For 5 Mins. Sim The Flame And Bake For 45 Mins. the Vessel Should Be Covered

The Baked Cake Should Be Cooled For 2 Hours. cut The Sides Of The Cake. Cut Cake Into Two Layer. Apply The Sugar Syrup To The First Layer Then The Whip Cream And Some Pineapple Slices

put The Other Layer Over It .Again Add The Sugar Syrup And Cover With Whipped Cream.

Add Orange Colour To The Whipped Cream And Decorated The Cake As U Want With Different Shapes And Pineapple Slices

Notes/Tips

Milk Should be at room temperature. Bake at High Flame for 5 mins , Then at SIM flame

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Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.