Pineapple Semolina Cake

Recipe by
Total Time:
1 - 1.5 hours
Serves:6
Rated 5 based on 100 votes
5
Technique: Bake Recipe
Difficulty: Medium

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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

  • 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.