Sunday, 30 June 2013

Eggless Pineapple & Paneer Cake

Eggless Pineapple and Paneer Cake- the third and the best I liked of the hat-trick recipes, June 2013. Pineapple is a versatile fruit when it comes to desserts. You can make Indian as well as Western desserts using the fruit and it just fits in so easily. I had initially thought of making pineapple sheera but then I came across a recipe and loved the idea. Paneer and Pineapple - it was a very tempting and for me a new combination. And I love experimenting. Another thing that attracted me to this recipe was that I could totally imagine the taste and knew it would taste delicious even without any icing or whipped cream.  And guess what, when I took my first bite of this amazingly moist cake, I was delighted!

Pineapple and paneer cake dusted with icing sugar

Adapted from the original recipe at Paneer and pineapple cake
3/4 cup granulated sugar
3/4 cup crumbled paneer
60 g unsalted butter
3/4 cup maida (all purpose flour)
1+1/2 baking powder
1/2 tsp baking soda
2/3 cup preserved pineapple
2 tbsp pineapple syrup
1/2 tsp pineapple essence
1/2 cup milk
1/2 tsp vinegar

Preserved pineapple

Preserved Pineapple: (3:2:1 ratio)
300 g pineapple
200 g sugar
100 g water
Add sugar and water in a sauce pan and heat till the sugar dissolves. Cut pineapple into small pieces after removing the eyes. Add the pieces to the syrup and simmer on medium flame for about 30 minutes or till the pineapple pieces become very soft. Remove from heat and allow to cool down.

1. Grind paneer into a smooth paste in a blender.

2. Sieve maida, salt, baking powder and baking soda in a bowl.

3. Beat butter in a mixing bowl till creamy. Add paneer and beat till smooth. Now add sugar to this mixture and beat till fluffy.

4. Add milk, vinegar and pineapple essence. Mix well. Preheat the oven at 180 degree celcius.

5. Add maida with a spoon and mix well. Do not over mix.

6. Now add pineapple syrup and preserved pineapple pieces and give it a final mix.

 7. Line a 8" cake tin (round or square). Pour the batter in the tin.

8. Bake for 30 minutes. I baked for about 35-40 minutes. Check with a toothpick. If it comes out clean, the cake is done.

9. Allow to cool down for 15-20 minutes.

10. Invert the cake tin on a wire-rack and remove the cake carefully.

11. Once completely cool, cut into small pieces and serve plain or dusted with icing sugar or topped with whipped cream!
Pineapple paneer cake topped with whipped cream

 This yummy dessert is going to Potluck party, cyber style at Jagruti's Cooking Odyssey.


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