When your cakes start turning yummylicious and super addictive, what next you plan to do? Ofcourse……, the experiments 😛 I had a bottle of pineapple crush lying in the refrigerator for quite some time now and we can’t relish juice as the weather here in Bangalore is cold. How else to use it up? Then comes this cake; which is the result of the yummy pineapple crush utilized upto the mark… 😉
Whole wheat flour – 1 cup
All purpose flour – 1/2 cup
Jowar flour – 1/2 cup
Salt – 1/4 tsp
Baking powder – 1 tsp
Warm milk – 3/4 cup + 4 tbsps
Undiluted pineapple crush – 1/2 cup+1 tbsp
Curd – 1/2 cup
Oil – 1/2 Cup
Powdered sugar(brown sugar) – 1/2 cup
Baking soda – 1/2 tsp
Nut Mix(sliced almonds and pistachios) – 4 tbsps
- Sieve the flours, baking powder and salt together 8 times.
- Blend the milk, pineapple crush , sugar, curd, oil together until well combined using an electric blender or a regular balloon whisk.
- Add the baking soda to the above and mix.
- Set aside for 3-5 minutes until you see tiny bubbles coming up.
- This is nothing but baking soda reacting in the liquid mix Start folding in the dry flour mix to the wet mix in parts ensuring no lumps remain.
- Add 2 tbsps of the nut mix and mix once or twice.
- Spoon in the batter(the batter consistency will be slightly thicker and hence you will not be able to easily pour) into the greased and lined baking dish.
- Sprinkle the remaining nuts over the batter.
- Tap the tin gently on the kitchen counter to level the batter and remove any large air bubbles.
- Bake in the pre heated oven at 170 degrees for 35-40 minutes or until a skewer inserted comes out clean.
- The cake will have a golden brown top and starts to leave the edges of the tins once it is done.
- Remove it from the tin after 5-10 minutes of removing it from the oven and place it over a wire rack for cooling
- Slice them into your desired pieces once the cake has completely cooled using a sharp knife preferably.