Hope all christians had a great Easter.We had a good one too with family.The easter specials will follow thereafter but right now,it was my blog's second birthday on 28th march.But I couldn't update my space on that day as I was busy with the last week of lent & Easter preparations at home.Sorry about not updating my space & blog hopping,friends:)
Its been two long years that I have started this little space of mine and had been continuously attached to it with a maximum break period(3 weeks).Though initially(first 6 months) was just a matter of updating my posts just like an online diary and never bothered to make any friends out here.But later,there were many good old frenz who always supported me & my posts with all their encouraging comments which never made me felt out of this world.Though some of them have vanished and some new ones have come up and the cycle of friends continues.Thank u friends,readers and regular visitors of Erivum Puliyum for all your motivation to keep my space alive till day.Am thankful to each one of you who have contributed this to my space,Hope you guys continue to be part of my little space as always !!!
Two years has developed me from a novice blogger to a bit knowledgeable person in the blogging world.When I started the blog two years back,I hardly knew what was blogging,how do I add/change gadgets,how do I copy/paste URL,how to add the html codes,how to go about an event and lots more.Not only did blogging develop my computer knowledge & skills but also a lot about photography.I hardly knew food photography,food presentation,food styles.Though not much improved & learnt but still have started identifying a good food picture atleast.And as I always say blogging has been my motivation not only to cook but also to try out different foods which otherwise never would have happened.Anyway,enough of blah blah on this exciting day,let's get back to our treat part.Thank u again guys for the support to the published 434 posts so far !!!
Today's recipe is a visual treat to all my dear readers,regular visitors and my dearest friends as part of my anniversary celebration-Pineapple pastry.Pineapple pastry is a common menu item in bakeries and the first one that attracts our attention beautiful ones to peep through the glass windows.This was one of my favorite pastries and loved the taste so much that my bakery visit was always with the pineapple pastry.But being away from Kerala,gave me a thought & craving to have this at home.And that's how I wished to bake this out.The lenten time provoked me to give the eggless version a try and am happy that I baked and was successful.Kids were the most excited ones to grab the slices and I loved eating every bite of it.I covered it with my favorite whipped cream icing.It was definitely a great treat for them.You guys enjoy making this & will love it!!!
Ingredients
for cake batter
all purpose flour 1 1/4 cup
corn starch /vanilla custard powder 1 1/2 tbsp
baking powder 1 tsp
baking soda 1/2 tsp
salt 1/8 tsp
condensed milk 1/2 can (7oz)
pineapple crushed 15oz can(use 1/2 cup drained,juice reserved)
unsalted butter melted 1/2 cup
for covering
whipped cream 1 pint;yields3 cups(see recipe here)
maraschino cherries
pineapple slices 5
pineapple juice(reserved from crushed pineapple can) 3tbsp
Method
FOR CAKE BATTER
Sift the flour,vanilla custard powder/ corn starch,baking powder,baking soda and salt twice.Keep aside in a bowl.
Add the condensed milk and melted butter.Mix to combine well with a wire whisk.
Pre heat oven to 325 degrees F and line a square pan 8"*8" with parchment paper at the bottom and the sides with butter and dust with flour.
Puree the crushed pineapple in a blender without adding water /add just like that the crushed pineapples(1/2 cup)in the batter,combine well until incorporated.
Pour the batter in the prepared pan and bake for 25-30 minutes or until the tooth pick inserted comes out clean.
Remove from oven and cool on wire rack.Invert the cake on a rack and let it cool both sides.
Baked cake (on left)
FOR ASSEMBLING
Cut the cake in the center in two equal portions.Place the flat surface as the top and place tthe first layer on a cake plate or any serving plate.
Pour few drops of reserved pineapple juice to soak the cake.
Prepare the whipped cream as per this recipe or use store brought whipped cream.
Place a thick amopunt of cream on the layer and then place small pieces of pineapple on top.
Place another layer and soak the layer with a tbsp of pineapple juice.
Apply the whipped cream on top and sides carefully covering the cake.
Draw desired patterns using whipped cream and place the sliced pineapples,maraschino cherries to finish.
Refrigerate until the cake is set and cut in slices,serve as dessert or just like that !!(Am sorry that I couldn't click step by step pictures of the assembling)
Servings 8-10 pieces
NOTES
* Always reserve the juice of the canned pineapples to soak the cake or else you have to prepare the sugar syrup if using fresh pineapples.
* You can use fresh pineapples too instead of canned.I have used canned pineapples.
Sending this to Sajina @ Saju's Tastes event -Easter Special