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Pineapple Semolina Cake Recipe

Pineapple Semolina Cake is a popular Continental Dessert
Author :
 
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1/2 cup - fine semolina.
  • 1/2 cup - butter.
  • 1/2 cup - powdered sugar.
  • 1/2 cup - powdered cashew nuts.
  • 2 tsp - baking powder.
  • 2 - eggs.
  • 5 tbsp - milk.
  • 1/2 tsp - Pineapple essence| For Syrup:
  • 1 cup - sugar.
  • 150 ml - water.
  • 1 cup - fresh pineapple, chopped finely.
  • 1 tsp - mixed spice powder (cloves, cinnamon, nutmeg).
  • How to Make Pineapple Semolina Cake:

    1. Beat butter and sugar till light and fluffy.
    2. Beat in the eggs, one at a time, beating well after each addition.
    3. Beat in the pineapple essence.
    4. Mix semolina with cashew nut powder and baking powder.
    5. Add this mixture to the butter-egg mixture.
    6. Place the prepared cake batter in a greased deep ring mould and bake at 220 C for 10 minutes.
    7. Reduce temperature to 180 C and bake for about 25 mins, till done.
    8. For syrup:
    9. Heat sugar and water together till sugar is dissolved.
    10. Add pineapple pieces and spice powder and simmer for 4 mins.
    11. Strain and keep the syrup and pineapple separately.
    12. When the cake is done, cool in tin for 10 mins.
    13. Invert on to a plate.
    14. Pour half the syrup over it.
    15. When it is absorbed, pour the remaining syrup.
    16. Arrange the pineapple pieces on top and serve sliced.





     

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