Eggless Pineapple Turnover


Pineapple turnover, also called pineapple upside down is a cake with caramel sauce & whole fruit pieces on it. Time & again with repetitive cholocate baked goodies, pineapple turnover is a definite variation & to go eggless is the bet! I intially found this recipe on the internet & have altered it much, to stick to the value of remaining still a strict vegetarian!!


Here's the recipe:
Flour - 1 1/4 cups
Sweetened Condensed milk - 1/2 can
Pineapple juice - 3/4 cup
Butter - 1/4 cup
Baking Powder - 1 1/2 tspn
Salt - 1/8 tspn
Baking/cooking soda - 1 tspn
Pineapple essence - 1 tspn
Pineapple Slices - 1 can

For Caramel sauce:
Sugar - 1/2 cup
Water - 1/4 cup
Lemon juice - 1 tspn

Method:
Caramel Sauce:
-Mix sugar & water in a saucepan
-Let simmer on low heat until it turns amber colour.
-Add lemon juice & stir until it becomes darker.

Tip:

Importantly, do not let it cool down completely as it will solidify like a rock! & if u effort to reheat it , it will taste bitter. So, pls use it while hot.

Cake:

-Preheat oven to 350 degree F
-Grease & dust a 6 inch pan
-Arrange pineapple slices one next to the other in order to fill the bottom of the pan
-Pour caramel syrup on top of the slices
-Sift dry ingredients together
-Melt butter & add all wet ingredients to the flour mixture
-Beat well & pour cake batter over caramel syrup
-Bake at 350 deg F for 10 mins
-And further at 300 deg F for 10 mins
-Check by inserting a knife; should come out clean
-Let it rest for 5 mins
-When flipped out of the pan, pineapple slices come on top of the cake(hence the name!)
-Enjoy


Tips:

-Place halved glazed/canned cherries in the center of each pineapple slice to make it more prettier!
-Enjoy with whipped cream on top!

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