Friday, February 8, 2013

Pineapple & Walnut Cake

This is one of my favorite cakes, it's light and fruity and a great evening snack with tea. If you don't like walnuts or you can't get them you can substitute with cashewnuts and it's just as tasty!



Ingredients

  • Whole wheat flour (Atta) -1 cup
  • All purpose flour (Maida)- 1 cup
  • Sugar - 1 1/4 cup, plus 2 tbsp sugar
  • Baking powder - 1tbsp
  • Baking soda - 1tsp
  • Salt - 1/2tsp
  • Egg -1
  • Yoghurt/Curd - 1 cup
  • Oil -1/4 cup
  • Vanilla essence - 1tsp
  • Pineapple - 1 1/2 cups diced and blotted dry
  • Walnuts- 1/4 cup
Method

  1. Pre-heat oven to 350 Deg F. Coat an 8" baking pan with oil. Just enough to give the tin a glossy coat, no excess oil should be left in the pan.
  2. Mix whole wheat flour, all purpose flour, 1 1/4 cup sugar, baking powder, baking soda and salt.
  3. Whisk egg, yoghurt, oil, vanilla essence in a large bowl until smooth. Add dry ingredients from step 2.
  4. Mix till blended. Do not over mix. Fold in the diced pineappple. Pour the batter into the baking pan.
  5. Combine walnuts and the remaining 2tbsp sugar in a small bowl. Sprinkle over the batter.
  6. Bake the cake until the top is golden and a skewer inserted in the center comes out clean. Approximately 30-45 minutes. Please monitor it after 25 mins to check if ready.
  7. Let it cool on a wire rack for 15-20 mins.
  8. Cut and serve either plain or with cream/ice cream.

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