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pineapple cake recipe (was my raisin cake recipe - until I discovered half-way through that I had no raisins to work with; the rest is improvisation (and ruthlessness))
Preparation time: 15 min (requires microwave & handheld electric mixer (at least 1800 W or the thing dies on you) [HEM])
Baking time: ~1 h
Ingredients:
500g fine flour
250g white sugar
4 medium sized eggs
250g butter
1 packet baking powder (amount for 500g flour)
1 packet vanilla sugar
1 medium sized can of pineapple pieces (350g pineapple pieces + 210g liquid, not sugared)
(eventually pineapple juice in case the can content is not enough to make the dough form sufficient)
1 handful of rolled oats
To do:
1. microwave the butter (thawing for 200g works nicely) right in the dough bowl
2. use a spoon or two of the liquid bits of the microwaved butter to "glue" the rolled oats into the baking form
3. add the eggs (coagulation of the eggs indicates that you microwaved the butter too much and have to start all over), sugar and vanilla sugar to the butter in the dough bowl & mix (HEM at full power)
4. toss in flour and baking power & mix (Start HEM slow to avoid flour dust all over you, increase with power to max. The dough will form marble sized balls for lack of fluid. that's normal)
5. toss in the can content (pineapple pieces and juice) and mix until dough is homogenous (no balls), add more juice if dough is too hard to be scraped in baking form (I prefer silicone forms like the left on in this picture; you don't have to worry for stickiness)
6. bake at about ~180/200°C for roughly an hour or so (I have a gas stove, so baking temperature is more or less a good guess; best test with a wood poke to see if cake's baked through)
7. let cool in form, take out, defend the first piece against relatives & good luck!
edited for clarity. Thank you![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
elbales! :)
Preparation time: 15 min (requires microwave & handheld electric mixer (at least 1800 W or the thing dies on you) [HEM])
Baking time: ~1 h
Ingredients:
500g fine flour
250g white sugar
4 medium sized eggs
250g butter
1 packet baking powder (amount for 500g flour)
1 packet vanilla sugar
1 medium sized can of pineapple pieces (350g pineapple pieces + 210g liquid, not sugared)
(eventually pineapple juice in case the can content is not enough to make the dough form sufficient)
1 handful of rolled oats
To do:
1. microwave the butter (thawing for 200g works nicely) right in the dough bowl
2. use a spoon or two of the liquid bits of the microwaved butter to "glue" the rolled oats into the baking form
3. add the eggs (coagulation of the eggs indicates that you microwaved the butter too much and have to start all over), sugar and vanilla sugar to the butter in the dough bowl & mix (HEM at full power)
4. toss in flour and baking power & mix (Start HEM slow to avoid flour dust all over you, increase with power to max. The dough will form marble sized balls for lack of fluid. that's normal)
5. toss in the can content (pineapple pieces and juice) and mix until dough is homogenous (no balls), add more juice if dough is too hard to be scraped in baking form (I prefer silicone forms like the left on in this picture; you don't have to worry for stickiness)
6. bake at about ~180/200°C for roughly an hour or so (I have a gas stove, so baking temperature is more or less a good guess; best test with a wood poke to see if cake's baked through)
7. let cool in form, take out, defend the first piece against relatives & good luck!
edited for clarity. Thank you
elbales! :)
Re: Backing powder?
Date: 2009-05-14 09:41 (UTC)From:When you "glue" the oats into the pan, does that mean that you're creating a sort of crust in the bottom of the pan? Or do the oats get mixed into the flour mixture and poured in with the batter? It sounds like the former; if so, would it work to mix in the oats? Though I know that would produce a very different cake!
Does your grandmother's version use much lemon juice, or mostly the soaking water plus a little lemon juice?
Do you let the cake cool completely in the pan? And I assume that any pan that's vaguely the same shape as yours will work fine, as I don't have the German-style one. (Mine's a tube pan.)
Re: Backing powder?
Date: 2009-05-14 09:51 (UTC)From:Yes, you can mix rolled oats into the dough, but I would suggest not to use rough oats for that. There are rough rolled oats and fine ones. I have an apple pie recipe that mixed fine rolled oats into the dough and uses the rough one to create a crust.
Grandmother makes her cake with milk and water.
The lemon juice version is one of mine. It replaces the fluid needed for the cake entirely with lemon juice. It's basically a raisin/lemon cake. :) I never tried watering down the lemon juice, though.
It depends. In the silicone form, it's better to allow the cake to cool completely before before taking it out, otherwise it tends to get torn.
In a metal form, I usually take it out while it's still hot. Otherwise it sticks in the form.