Wednesday, January 20, 2016

Recipe: Pineapple turnover cake

Sharing another Chinese New Year recipe with everyone. This time round it's something sweet, a pineapple turnover cake

Because you know how pineapple in hokkien is call 'Ong Lai' which sounds like 'Wang Lai' and if I didn't translate wrongly, it means welcoming the wealth! 

Who would mind having more wealth ya? ^^ 

So bake a pineapple cake this festive to HUAT AH! :D 

I added a bit of can cherry to give a little redness to the cake. 

Somehow, most of us Chinese just love red and red during Chinese New Year? :D  

1/2 cup unsalted butter, melted
1/2 cup brown sugar
1 can pineapple, slicedhandful can cherries

1 cup all-purpose flour
1/2 sugar
2 tsp baking powder
1/2 cup buttermilk 
1/2 cup greek yogurt
1 egg
2 tbsp vegetable oil2 tsp vanilla extract

1. Preheat oven to 180 degree Celsius

2. Pour the melted butter into a 8'' removable cake pan. Use your finger to run a bit of the butter around the side of the pan so that it's well-greased. Evenly sprinkle the brown sugar over the butter.

3. Arrange the pineapple slices to fill the entire cake panHalve the remaining slices, stagger them around the circumference of the pan. 

4. Arrange the cherries on the cake pan (I basically used it to fill up any gaps). Set pan aside.

5. In a large bowl, whisk together flour, sugar and baking powder. Set aside.

6. In a separate small bowl, whisk together the buttermilk, yogurt, egg, oil and vanilla extract. 

7. Add the wet mixture to the dry, mix until just combined.

8. Gently pour the batter into the prepared pan so as not to disturb the arrangement of the pineapples and cherries. 

9. Bake in the preheated oven for 40 minutes, or when a tester inserted in the center comes out clean.

10. Place the cake pan on a wire rack for the cake to cool for 30 minutes before inverting and unmould. 

A very simple cake with no mixer needed! You'll just need a spoon at most to combine the ingredients! ^^

If the picture can't tell you how moist the cake was, with buttermilk and yogurt on the ingredient list, you can expect nothing but a very soft and moist cake. ^^

I hope you'll enjoy baking and eating this cake as much as I do. :)


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