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Pineapple upside down cake


Ingredients:

For Topping:

Brown sugar: 30 gms
Butter: 30 gms
3-4 canned pineapple rings
15 glazed cherries

For Sponge:

Flour: 200 gms
Castor sugar: 150 gms
Unsalted butter/margarine: 115 gms
Baking powder: 1 1/2 tsp
Vanilla extract: 1 tsp
Eggs: 2
Milk: 50 ml

Method:

    1. Pre-heat oven to 180oC
    2. Grease a 9″ cake tin and line the base with butter paper
    3. Cream together butter and brown sugar; spread it evenly on the base of the cake tin
    4. Drain the pineapple (reserve the juice). Arrange the rings on the base, cutting them to fit
    5. Place glazed cherries in the centre of the pineapple rings and around them

To make the sponge:

  1. Sieve together flour and baking powder
  2. In a bowl, whip butter and sugar till it becomes light and fluffy
  3. In a separate bowl, beat eggs, vanilla extract, until doubles in quantity, then mix it gradually with creamed butter and sugar
  4. Fold in the flour and add milk/water to get dropping consistency
  5. Spoon the batter over the pineapple in the tin and spread it out evenly
  6. Bake at 180oC for about 45 mins or until the sponge is springy to the touch
  7. Hold a plate upside down over the tin and turn them over together, so the cake inverts on to the plate
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Exotic Fruit Overload

July was truly dedicated to fruits, all kinds of fruits – mangoes, pineapples, kiwi fruit, cherries, peaches, plum, you name it and it was there. Till a few years back one would have to really hunt for exotic fruits like kiwi, mangosteen, rambutan, and figs etc., but now with supermarkets mushrooming up, these fruits are easily available.

Keeping up with the season, I baked lots of fresh fruit cream cakes, and few of them I could actually capture on my camera before they got demolished like others.

Exotic fruit overload – there are two variations:

Chocolate Fruit Overload: Chocolate sponge layered with fresh whipped cream and finely chopped pineapples, apples, and mangoes. On the top goes scoops and slices of kiwis, mangoes, apples, pineapples, and mellon over dollop of fresh whipped cream.

Chocolate Fruit Overload

Chocolate Fruit Overload

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 Pineapple Fruit Overload: Pineapple flavoured sponge layered with fresh whipped cream and finely chopped pineapples, apples, and mangoes. On the top goes scoops and slices of kiwis, mangoes, apples, pineapples, and mint leaves over a layer of chocolate ganache.

Pineapple Fruit Overload

Then I baked Bakewell Pie, which was long awaited. I could salvage one wedge of the Pie for the picture.

Bakewell Pie

Dry fruits for filling

Bakewell Pie

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Fresh Pineapple and Strawberry Cake

Fresh Pineapple and Strawberry Cake

This fatless sponge (for EGGless – use eggless sponge cake) is layered with fresh cream & pineapple tit-bits and topped with fresh whipped cream and fresh pineapple & strawberries.

Fresh Pineapple and Strawberry Cake

As much as I enjoyed baking this b’day cake for Nidhi’s friend, I had tough time guarding it from my daughter and husband, who given a choice would have gobbled it in the first go.

Fresh Pineapple and Strawberry Cake

The rewarding moment was when Paluk SMSed at 10:30 PM saying “Cake is awesome“.

Fresh Pineapple and Strawberry Cake

Fresh Pineapple and Strawberry Cake

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