… 20th September

The  Pineapple Cake  

I was reading an old issue of the Star news and stumbled this recipe.  I do buy Pineapple tarts,  Apple Pie , Egg Pie, Fruit cake but not ‘Pineapple’ cake. In the market, Pineapple tarts are easily bought in many shops. Notably expensive but worth the price.

Not only did I find what I had been looking for 🙂 Making this cake doesn’t require a big expensive oven – Rice Cooker can do it for me. Fantastic! I like eating pineapples and this is one  good kind for me to enjoy this fruit – Pineapple!

 Pineapple Cake Ingredients based from Roger Ebert’s Recipe:

Hana’s Modified Recipe

200  g chopped (roughly) fresh pineapples

150 g wheat flour, 1.5 tsp baking powder

4 tbsp brown sugar (gula Melaka), 2 tbsp olive oil, a pinch of salt

A tbsp lemon juice, a tbsp of cinnamon powder (add some milk, optional)

Procedures

Peel fresh Pineapple and chop into bite pieces or use canned and chopped Pineapples.

Sift the flour and baking powder. Add the sugar and salt to mix. Pour the mixture into the chopped pineapples. Mix together. Add the lemon juice and stir thoroughly. Add olive oil and gently stir to combine all the ingredients.

Pour the Pineapple mixture into the greased Rice Cooker pot then switch on to cook. When the cooking cycle goes to warm. Switch is back to cook until the Pineapple cake is done. Test the cake.

To test if cake is done – when the inserted tester comes out clean.

Remove pot from the cooker, let cool the cake then invert cake into a plate.

I garnish with local herbs which can be eaten together with the cake or dust with an icing sugar. Anything will do that can make you more proud of your creation – The  Pineapple Cake!

Note:

Buy fresh well-ripened pineapple:- peel and chop pineapples into bite sizes sprinkle the sugar and let simmer until it becomes soft  and sweet before adding the rest of the ingredients.

 

My thanks to the ‘Star News’ and ‘Roger Ebert’ for sharing the recipe using Rice Cooker to bake this delicious Pineapple Cake!