Pineapple Cake

Pineapple Cake


½ tsp-Yellow Food Colour (optional)
200 g-Maida (Flour)
100 g-Butter
6-Pineapple Slices
1 tsp-Baking Powder
1 tsp-Soda Bicarbonate
1/2 tsp-Pineapple Essence
1 tin (400g)-Milkmaid Sweetened Condensed Milk
5-6 tbsp-Sugar for caramelisation
1 cup (150 ml)-Aerated Soda


Preheat oven to 180° C. Grease an 8" diameter cake tin. Arrange the pineapple slices at the base. Heat sugar in a pan till it melts and becomes brown. Pour this hot caramel over the pineapple slices and keep aside.
Melt butter, cool slightly. Add the Milkmaid Sweetened Condensed Milk and beat well, add the essence. Sieve together maida, baking powder and soda bicarbonate. Add some maida to the Milkmaid mixture and then add some aerated soda and mix well. Repeat, alternatively maida and aerated soda till both are used up.
Pour batter over pineapple slices in the cake tin and bake at 180°C for 45 minutes or till cake is done. Remove from oven, loosen the sides of cake using a knife and immediately turn onto a plate.