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Eggless Pineapple Pastry

Pineapple Pastry which looks exactly like that of a bakery and tastes even better!

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 Pastries

Ingredients

My Cup Measures 240 ml

For The Cake

  • 2 Cups less 4 Tbsp Refined Flour (Maida)
  • 4 Tbsp Corn Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Cup Curd (Dahi)
  • 1/2 Cup Oil
  • 1 Cup Boora Sugar
  • 1 tsp Pineapple Essence
  • 1/2 Cup Milk At Room Temperature
  • 2 tsp Lemon Juice

For  Icing

  • 250 ml Heavy Whipping Cream
  • 4 Pineapple Slices Canned
  • 1/4 Cup Cherries Canned
  • 1/4 Cup Syrup from the Pineapple Can

Instructions

For The Cake

  1. Grease a 9'' by 9'' square cake pan and keep it aside.
  2. Take refined flour, cornflour, baking powder, baking soda and salt and sift it at least 3 times. Sifting aerates the flour and makes the cake super soft and spongy. Read why sifting flour is important to know more about it.
  3. In a mixer jar, take curd, Boora sugar, oil and pineapple essence and blitz it for 20 to 30 seconds. In a mixie, the job is done quickly. Alternatively, you can whip all these in a bowl too using a wire whisk. Whisk till it gets creamy.
  4. Take out the blended curd in a bowl.
  5. If using microwave convection for baking then start preheating it now. Preheat it at 170 degrees.
  6. Add sifted dry ingredients in it in 2 or 3 batches, mixing lightly after each addition.
  7. Adjust the consistency of the batter by adding milk. The quantity of milk may vary and you may need somewhere from 1/2 cup to 3/4 cup depending upon the consistency of curd used.
  8. Mix in lemon juice.
  9. Pour the batter in the greased cake pan.
  10. Tap it 3 to 4 times to release air bubbles, if any.
  11. Bake it for 30 minutes in the preheated oven.
  12. When baked, the cake will leave the sides and a toothpick, when inserted in it, will come out clean.
  13. Remove it from the oven, wait for 10 minutes. When the pan gets slightly cool, loosen the edges with a knife and invert the cake on a wire rack.
  14. Let it cool completely on the wire rack only. Do not cover.
  15. Once cooled, keep it covered in the refrigerator either overnight or at least a few hours. A cooled cake can be divided easily into parts without getting unnecessary crumbs.

Whip Cream

  1. Defrost the frozen whipping cream by transferring it to the refrigerator section from the freezer.
  2. Using a chilled bowl and chilled whipping blades, whip the cream till stiff peaks are achieved. To know the detailed method of whipping cream check this post of Tips for making perfect whipped cream.

Other Preparations

  1. Chop the pineapple into small pieces.
  2. Deseed cherries and then chop these too in tiny pieces.

Assembly

  1. Take out the cake.
  2. Level the top by removing the domed portion, if any. Even if the cake is levelled, remove a thin layer from the top crust so that it absorbs syrup and cream nicely.
  3. Now, mark 2 cuts on one side of the cake so as to divide it into 3 parts.
  4. Take a long thread and insert it on the first cut.
  5. Hold both the ends of the thread and pull it towards you. The thread will slide through the cake dividing it into 2 parts.
  6. You may use a knife too to cut the cake.
  7. Repeat the process to get a third part of the cake.
  8. Now, you have three similar discs of cake.
  9. Take the syrup from the pineapple can and using a brush put it on the disc all over. Do this on all the three discs.
  10. Repeat the process after 5 minutes. This way, the cake becomes moist.
  11. Keep one layer on the cake board. Cake board is not necessary in case of pastries as we will be using separate slices but we use it to ease the whole process. You can use any flat tray too.
  12. Put a thick dollop of cream on the bottom layer and spread it all over.
  13. Sprinkle pineapple and cherry pieces.
  14. Put the second layer on it and repeat the process.
  15. Finally, the third layer and just cover it with whipped cream.
  16. Putting whipped cream on the sides is a matter of choice. I applied it initially and then later removed as much as I could. The reason for doing this was that the light coating of cream keeps the sides soft and moist. And removing excess cream lets you have a look at the beautiful red cherries.
  17. Now divide the cake into slices or what we call pastries.
  18. Decorate each pastry with piped whipped cream, pineapple pieces and cherries.
  19. Serve with love.

Recipe Notes

  1. To measure refined flour, take 2 cups of it and remove 4 tbsp flour from it.
  2. Cornflour is added to reduce the protein content of the flour which in turn makes the cake extra soft. 
  3. You can skip cornflour too. In that case, take full 2 cups of refined flour.
  4. Do not use curd straight from the refrigerator. Take it out at least 15 minutes before using it.
  5. You can use refined sugar in place of Boora sugar.
  6.