Ingredients

• 1- recipe batter for basic eggless sponge cake
• 250 g - strawberries, cleaned, sliced
• 4 slices - canned pineapple
• 1 cup - whipped cream or topping (chilled and sweetened)
• 1 tbsp - brown sugar
• 1/2 - flan tin

How to Make Strawberry-Pineapple Cake

• Sprinkle some powdered sugar over strawberries. Keep aside for 15 minutes.
• Press out liquid from half the soaked strawberries.
• Press out excess liquid from 2 slices of pineapple.
• Crush both separately and roughly in a mixie.
• Fold into half the whipped topping or cream.
• Chill till required.
• Drain liquid from both remaining fruit, keep aside till required.
• Grease and line flan tin, with double greased butter paper.
• Arrange slices of strawberries, pieces of pineapple on base.
• Pour some of the liquid over the fruit.
• Pour batter carefully into tin, so as not to disturb fruit.
• Bake in preheated oven at 180C for 7-8 minutes.
• Reduce temperature to 160C, bake further for 25 minutes.
• Cool flan a little, carefully push bottom up, so as to slice base out.
• When sufficiently cooled, slice half horizontally, not disturbing the base.
• Put the top half, cut side up, in a cake plate and cool well.
• Sprinkle half remaining fruit liquid over cake.
• Spread prepared cream on cake evenly.
• Invert other half so baked slices of fruit come on top.
• Sprinkle leftover liquid all over cake.
• Ice swirls of leftover fresh cream topping (without fruit) on top.
• Serve slices with high tea or any time for the summer season.