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Grease 7” round cake tin. Place full pineapple rings along sides of this tin. Place half cherries in centre of all the pineapple rings. Spread almonds evenly all over the tin.
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Heat sugar in a pan, till it changes its color to golden brown. Pour melted sugar immediately on & around pineapple to cover bottom of tin.
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To prepare cake melt butter in a separate pan, let it become cool. Now add milk maid and beat well. Add color & essence.
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Sieve maida, add soda & Baking powder.
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Add ½ of maida & ½ of soda to milkmaid mixture(from step 3) and then beat.
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Add left maida & soda & beat well.
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Pour this mixture in decorated tin(from step2). Bake at 150 C for 30-40 min. Note: Always pour the mixture in the greased tin from the corners.
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To test the readiness of cake, you can use a knife. Pierce knife in centre of cake. If knife comes out sticky, the cake is not yet ready. You need to bake it for another slot of 5-7 min. Repeat the same readiness check.
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When cake is done. Remove tin from oven. Loosen sides of cake & immediately turn upside down on a plate so that you are able to see the pineapples on top of it. Do not cool in tin.
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At this time, the cake is ready for icing(optional) or serving. Enjoy!!
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