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

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