EGGLESS PINEAPPLE CAKE
Ingredients:
1/2 cup unsweetened yogurt
1/2 cup pureed soft/silken tofu
3/4 cup full cream milk
1 teaspoon pineapple extract
2 1/2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon kitchen salt
1/2 cup canned pineapple, diced
1/2 cup softened unsalted butter
1 and 1/4 cups white sugar
For the Pineapple Cream Filling
2 cups whipping cream, whipped
1 teaspoon pineapple extract
2 cups canned pineapple, diced
1/4 cup pineapple juice [from can]
1 cup toasted coconut flakes
1/2 cup glace red cherries
Method:
- Preheat the oven at 350F/180C for 15 minutes. Line a 9×9-inch pan with parchment paper.
- Mix together yogurt, tofu, milk and pineapple extract in a medium bowl and set them aside.
- Sift together flour, baking powder, baking soda and salt. Cream butter and sugar in a bowl.
- Add yogurt mixture in 3 portions beating after each addition. The mixture will look curdled.
- Add flour and fold in with a spoon, then fold in the pineapple chunks. Spread batter into pan.
- Bake for 21-23 minutes or till a toothpick inserted in the middle of the cake comes out clean.
- Transfer pan to a cooling rack and turn out cake after 15 minutes. Leave it to cool completely.
- For whipped cream frosting, keep bowl and beaters in the fridge for at least 15 to 30 minutes.
- Place the whipping cream and pineapple extract in the bowl and whip until stiff peak forms.
- Before assembling and frosting the cake, brush generously with the reserved pineapple juice.
- Leave cake to soak syrup for at least 15 minutes. Place cake on a serving platter or cake stand.
- Spread cake with the whipped frosting. Garnish with coconut, pineapple chunks and cherries.
Recipe from Eggless Cooking
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