Eggless Pineapple Pastry Recipe Recipe

Eggless Pineapple Pastry | Pineapple Cake recipe which looks exactly like that of a bakery and tastes even better!

It is bursting with the aroma and flavour of pineapple is sure to tickle your taste buds and is difficult to stop at one. It is soft and spongy, layered with cream, pineapple and cherries.

This recipe is of sheer indulgence. If looking for a healthy recipe then you may follow the healthy version of the Pineapple Cake recipe shared earlier in my Number Cake where I used wheat flour.

This recipe is without condensed milk and is shared with step by step photos so that you can make it easily in your kitchen!

This year, I made these for my brothers on Raksha Bandhan and these were an instant hit. Everybody relished these a lot. Though made with refined flour, I would still rate them better than the store-bought ones as these were made without any preservatives, colour or additives.

Memory Lane

Being an ardent fan of desserts, Pineapple pastry is my favourite and tops the list. Years back during my childhood there were very few bakeries, Nirula's and Wenger's, being the leading ones. And, being a Delhiite, a visit to Connaught Place was incomplete without having a box of Pineapple pastries and Jujubs (sugar candy). I had so much of these that when Black Forest Pastry made its majestic entry then for some days, Pineapple pastry took a back seat for me but I couldn't stay away from it for long and then it was a relay, one black forest and one pineapple. What about you? Which is your favourite pastry? Do share your preference in the comments below.

Now, being a baker myself, trying Pineapple pastry recipe was inevitable and to create the same magic I used all-purpose flour and it was more or less the same, what I used to devour in my childhood. The recipe is simple and straight forward and I still wonder why I didn't try it earlier?

If you are following my recipes then you must be wondering that how come I have used refined flour in this recipe? As, except Chocolate Walnut Brownie, all my other recipes are with whole wheat or millets only. So, the reason is that though wheat cakes are soft and spongy but the colour remains dark only and it's just impossible to get that white colour with whole wheat. This was the only reason I made it with refined flour.

And for sweetener, I used powdered cane sugar, called Boora sugar, instead of refined sugar. Again, jaggery or brown sugar just couldn't be used due to the same reason of keeping the colour bright white only.

Pineapple Pastry Or Pineapple Cake?

Here, I would like to sway a little from the recipe and get our concepts clear.

What we commonly called as 'Pastry' is technically not a pastry. It is actually a piece of cake. In India, a slice of cake is colloquially referred to as a pastry, but ask any baker!

The pastry is actually a dough made with flour, water and shortening (any kind of fat) and it can be sweet or savoury. In all, there are 5 types of pastry, namely, choux pastry, shortcrust pastry, Puff pastry, Filo pastry and Flaky pastry. Pies, tarts, quiches, croissants and pasties are common pastries. (Source)

So, here I am sharing a recipe for Eggless Pineapple cake cum Pineapple Pastries.

Related Recipes

Some other Pineapple recipes that you may like to try are:

Pineapple Cake (with Wheat flour)
Pineapple Pudding
Hawaiian Salad with Pineapple Dressing

How To Make

Making pineapple pastry cake is really easy. All you need is a sponge cake first.

And for making sponge cake, as you know, I normally follow the same recipe using curd only. So, I followed my basic sponge cake recipe only but used refined flour this time and replaced vanilla essence with pineapple essence.

Also, I purposely used a square tin as I shared above too that I wanted to create a bakery-style pineapple pastry. However, round tin can be used too.

Once the sponge cake is ready and is cooled completely then it is swiftly turned into pineapple pastry. I used tinned pineapple and tinned cherries along with heavy whipping cream. Tinned pineapple and cherries not only make the process hassle-free but also gives excellent results.

For the purpose of icing, I divided the cake into 3 parts using a thread. Yes, thread! A normal thread that is there in your sewing box. Thread divides the cake beautifully, much better than a knife. For this, we first make little cuts on one side of the cake, then put a long thread in those slits and from the end just pull both the ends of the thread. Thread slides easily from one end to another, separating that part from the other. Similarly, we repeat the process to have one more sheet of cake. The cake can be divided into 2 parts too instead of three.

And then these 3 layers of cake are sandwiched with whipped cream and chopped pineapple and cherries.

Lastly, the cake is cut into 6 or 8 pieces, each piece being a pastry. Put some whipped cream on each piece along with a cherry and a little piece of pineapple and your sumptuous pineapple pastry is ready.

Step By Step Photos

A. For The Sponge Cake

Grease a 9'' by 9'' square cake pan and keep it aside.
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.

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.

Take out the blended curd mixture in a bowl.

If using microwave convection for baking then start preheating it now. Preheat it at 170 degrees.
Add sifted dry ingredients in it in 2 or 3 batches, mixing lightly after each addition.

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.

Mix in lemon juice.

The batter should be of medium consistency, that is, when poured through a spoon then should fall like a ribbon.

Pour the batter into the greased cake pan.

Tap it 3 to 4 times to release air bubbles, if any.
Bake it for 30 minutes in the preheated oven.
When baked, the cake will leave the sides and a toothpick, when inserted in it, will come out clean.

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.
Let it cool completely on the wire rack only. Do not cover.
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.

B. Whip Cream

Defrost the frozen whipping cream by transferring it to the refrigerator section from the freezer. Do this at least a day before making the pastries, so that you have it ready while making the cake or pastries.
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.
Nothing is added to the cream, not even sugar, as it is already sweet.

C. Other Preparations

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

D. Assembly

Take out the cake from the refrigerator.
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.
Now, mark 2 cuts on one side of the cake so as to divide it into 3 parts.
Take a long thread and insert it on the first cut.
Hold both the ends of the thread and pull it towards you. The thread will slide through the cake dividing it into 2 parts.
You may use a knife too to cut the cake.
Repeat the process to get a third part of the cake.
Now, you have three similar parts of the cake.

Take the syrup from the pineapple can and using a brush put it on the disc all over. Do this on all three discs.

Repeat the process after 5 minutes. This way, the cake becomes moist.
Keep one layer on the cake board. A Cake board is not necessary in the 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.
Put a thick dollop of cream on the bottom layer and spread it all over.
Sprinkle pineapple and cherry pieces.

Put the second layer on it and repeat the process.

Finally, the third layer and just cover it with whipped cream.

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.
Now divide the cake into 6 or 8 slices or what we call pastries, remove the uneven edges.

Decorate each pastry with piped whipped cream, pineapple pieces and cherries.

Serve with love.

Variation

Pineapple Cake: Keep it as it is without cutting it into slices. Decorate the top with whipped cream, pineapple and cherries.

FAQs

Q) What is Boora sugar? What can I replace it with?

Boora sugar is unrefined cane sugar and is in powdered form.
You can replace it with refined sugar or any other sugar of your choice. But try avoiding brown sugar, coconut sugar or jaggery powder as these would change the colour of the dough and it would not be white then.

Q) Don't I need a cake board for this recipe?

A Cake board is not necessary in the 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.
However, if you are making pineapple cake, then a cake board is a must.

Q) Why cornflour is added? Can I skip this?

Cornflour is added to reduce the protein content of the flour which in turn makes the cake extra soft.
You can skip cornflour too. In that case, take full 2 cups of refined flour.

Q) Can I bake this in a conventional oven or Otg?

Of course, you can bake it in Otg. If you are using an OTG, then, first of all, preheat it for at least 12 to 15 minutes on BAKE mode or with both the rods ON. Thereafter, keep the baking tin on the middle rack and keep only the bottom rod ON. Do not use the top rod. Each Otg is different so keep a check on the cake after 20 minutes only. It may take a longer or shorter time than prescribed here.

Q) Is it necessary to use tinned pineapple and cherries?

No!. You can take fresh pineapple and stew it in sugar syrup. But, if you wish to have bakery-style cake, then I would recommend you to use tinned ones only.

Q) Do not have an oven?

No problem, you can still bake this Pineapple cake without an oven too. Yes, bake it in a pressure cooker. You can check step by step instructions to do so by following my BASIC EGGLESS VANILLA CAKE IN PRESSURE COOKER

Q) Want to make any other pastry cake?

Following the method given in this recipe you can make pastry in any flavour you like, be it Black Forest Pastry or Rasmalai Cake Pastry, Mango Pastry or any other.

Q) New to the world of baking?

If you have recently started baking cakes or are having difficulty in baking cakes then I would suggest you to go through 16 TIPS FOR BAKING A GOOD CAKE and CAKE BAKING MISTAKES as well.

TEATIME CAKE, MICROWAVE CHOCOLATE CAKE and VEGAN CHOCOLATE MUFFINS are some really easy recipes perfect for beginners.

Q) How to scale a recipe?

You can halve this recipe and bake it in 4'' by 4'' square cake pan. This will give you 4 pastries. To halve a recipe, divide all the ingredients by 2.
Similarly, you can double the quantity by multiplying all the ingredients by 2.

Let’s Connect

I hope you have liked this Pineapple Pastries recipe and will surely try it out for your loved ones. I will be happy if you share your creations on Instagram and tag me #samirasrecipediary there.

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