Pineapple Cake
I guess it’s time for a feast again. As I told you before, dieting doesn’t mean give up all your favorite dishes. So here is one of my favorite deserts, Upside Down Pineapple Cake. I made this cake for my son’s birthday last week, and everybody liked it; I hope you like it too. Now this will sure add few extra calories to your daily diet, but you can compromise that with the rest of the meals, and be careful to eat just 2 or 3 pieces a day. The good news is you can make it without butter. So here goes the recipe.
Ingredients: All purpose flour – 3cups, eggs – 4, pineapple juice (without water) – ¾ cup, dark brown sugar – 2 cups, oil – ½ cup, baking soda – 1tsp, pineapple slices(soaked in sugar syrup), cherries or straw berries to decorate.
Method: Separate the egg white and yolk and put them in two different bowls, mix the all purpose flour and baking soda and keep aside. In a large mixing bowl, mix the sugar and oil, and add the egg yolk one by one, and keep mixing with an electric mixer or with your hand, once that’s mixed well, add the all purpose flour and baking soda mixture, and mix very well (there shouldn’t be any dry flour), now add the pineapple juice and mix again. Beat the egg white very well and add it to the mixture and mix it altogether. Pre-heat the oven to 350 degree F, dust a baking dish with oil, arrange the pineapple slices and cherries (if you are using straw berries don’t add them now), pour in the cake mixture evenly, and bake for around 40 minutes or until when a tooth pick inserted comes out clean. Let it cool down for around 15 – 20 minutes and then turn it upside down onto a flat tray, and add the straw berry decoration (if you are using straw berries), and it’s ready to serve.



Tips: You can replace dark brown sugar with normal sugar powdered, and for the brown color, add sugar syrup (heat a small pan and add 2 tbsp sugar and when turns into dark brown color (be careful not to burn) add 1 tbsp water and cool it and mix it with the cake mixture.