Pineapple Cake

by Tarla Dalal

Added to 105 cookbooks
This recipe has been viewed 5568 times

Light as a feather, and with all the lusciousness of pineapple. Unbelievably economical, it can also be served as a dessert.

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Preparation time: 25 mins.
Cooking time: 15 mins.
Serves 8 to 10
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Ingredients

2 large eggs
55 gms self raising flour
3 tbsp melted butter or margarine
85 gms sugar
200 gms fresh cream
3 to 4 tbsp powdered sugar
1 small can (450 grams) pineapple slices
a few cherries for decoration

Method

Sieve the flour.
Beat the eggs and sugar very well until thick and double in quntity. This should take 4 to 5 minutes.
Add the flour, melted butter and 2 tablespons of hot water.
Mix very well with a metal spoon.
Grease and dust a 100 mm.x 250 mm. ( 4"x10") tin.
Pour the mixture into the prepared tin.
Bake in a hot oven at 400°F for 15 minutes.
Cool the cake.
Divide the cake into 2 parts horizontally.
Chop the pineapple slices very finely and keep aside the syrup.
Pour a little syrup over the cake and allow to soak. Repeat after 10 minutes. Be sure that the cake is moist.
Beat the cream with the powdered sugar.
Spread a little cream over the part. Sprinkle pineapple pieces over the cream, leaving a few for decoration.
Put the other part of the cake on top. Cover the cake completely with cream.
Decorate with the balance pineapple pieces and the cherries.
Chill the cake.
Cut into slices and serve.