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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! :)
Backing powder?
Date: 2009-05-11 07:52 (UTC)From:Also:
Should the butter be soft or liquid?
Do oat flakes = rolled oats?
How much baking powder in a packet?
How many ounces/grams/?? in a medium-sized can? And if I want to make this with raisins, what quantity should I use?
Is the baking form a springform pan, or...?
For me, baking is chemistry. I like precision! ;)
Re: Backing powder?
Date: 2009-05-11 08:09 (UTC)From:Yes, I meant baking powder. I assume the error stems from the fact that I started writing down the recipe in German and baking powder in German is Backpulver (Pulver = powder). A packet contains the amount needed for 500g flour. I'm sorry, I don't have that in grams.
Rolled oats, indeed. (I should use more Wiki when writing away from my common tracks.)
A medium sized can contains 560g in total, of which 350g are pineapple pieces of about 2,5 x 1,0 centimeters with a side angle of approximately 15° in size and 210g liquid. For precision: the pineapples were biologically grown and canned without additional sugar or sweetener.
The raisin recipe contains two full hands of watered raisins and uses lemon juice as liquid. (A variant uses milk and sprinkling water in equal parts, but I prefer the fruity one.)
The form I use is similar to the left one in this picture, though mine is red.
I'm an experimental physicist not a chemist, for me it's "try & see if it explodes". If you microwave butter fresh from the fridge, you get both. A soft blob and truly liquid parts.
I microwaved butter the first time, when the piece I set out to soften was still too hard when I had to start with the cake. The result produced a much softer, airier dough with less mixing and a LOT less preparation time, hence... :)
Re: Backing powder?
Date: 2009-05-12 23:46 (UTC)From:Cracked up laughing at this. ^_^ Thanks for the clarification!
Does watered raisins mean soaked in water so they're plump and soft? That's pretty common in baking.
Re: Backing powder?
Date: 2009-05-13 06:20 (UTC)From:I know it's common in baking. However, I also know that my grandmother usually just tossed them in as they came, because she liked them more leathery dry & hard.
If you try the recipe, let me know how it turned out, please. :)
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.