Ingredients for Pineapple Cake

• 1 Cup Salt (to be layered in the bottom of the cooker)

• Butter Paper

• 1 Cup Curd

• ½ Cup Oil

• 1 Cup Castor Sugar

• 1 & ½ Cup All Purpose Flour

• ½ Cup Milk

• ½ Tsp Vanilla Essence

• 1 Tsp Baking Powder

• ½ Tsp Baking Soda

• 1 Cup Whipped Cream

• 2 to 3 Drops of Pineapple Essence

• One Tin of Pineapple (Use the Syrup to moisten the cake)

• Some Pineapple Pieces

• Piping Bag

• Star Nozzle

• 1 Cake Tray

Steps for Pineapple Cake

• Take a pressure cooker, add 1 cup salt (cooking salt) and place a ring in it. If you do not have ring, place a plate or bowl upside down. • Cover with lid and pre heat on medium flame for 10 minutes. Do not put whistle and gasket on the cooker’s lid. • Grease a cake tin with oil, spread on all sides. Place a butter paper in it. If you do not have butter paper, sprinkle some all-purpose flour and coat on all sides. • In a bowl, add curd, oil and powdered sugar. Beat using blender for 4-5 minutes. • Note – you can also beat using whisk for 8-10 minutes. • Add dry ingredients – take all-purpose flour (strained), add gradually and keep mixing simultaneously. • Add milk little by little and mix properly. Add vanilla essence, baking powder and powder soda. Mix well. • Note – After adding baking powder and baking soda, set the batter for baking in no time. • Pour the batter in cake tin and tap it on a flat surface. Remove any air bubbles from the batter. • Place the tin carefully in the pressure cooker and close the lid. • Note – Do not add whistle or gasket in the lid. • Cook on high flame for 5 minutes and then cook on low flame for 30-35 minutes.

• To check the cake, poke a skewer or knife in the centre. It should come out clean and un-sticky. • Remove the tin from the cooker and let it cool down. Scrap from sides and place a plate on top and turn it upside down to demould. • Remove the butter paper and let the cake cool down completely. • For frosting – In a bowl, take chilled whipped cream and pineapple essence. Beat it for 7-8 minutes. • Note – to check the consistency of whipped cream, turn the bowl upside down. The whipped cream shouldn’t fall, that would be perfect consistency to follow. • Cut the cake horizontally into 2 layers. • For cake stand – Place a vessel or pot upside down, then place a flat plate (upside down) over it. This is to assist in cake decoration if you do not have cake stand at home. • Pour some pineapple syrup or sugar syrup (water + sugar) on one layer evenly. Apply on sides as well. • Put a dollop of whipped cream and spread it generously on the layer. Put some canned pineapple pieces on the layer and add some more cream. • Place the second layer of cake on this, pour some pineapple or sugar syrup on the layer. • Again, put a dollop of whipped cream and spread it nicely across the layer. Cover the sides with cream. • Place the cake in fridge for 30 minutes. • Take a piping bag and insert a star nozzle in it. Place the bag in a glass and open its mouth to fill in whipped cream. Cut open the poking corner of a piping bag. • Remove the cake on a tray. Coat with more cream for final frosting. • Decorate the cake by making designs from piping bag. Place some cherries and pineapple pieces on the top. Cut into slices and serve.