Pineapple n Cottage Cheese Cake(eggless)

As you might have noticed i  am not active for the past few weeks on my blog due to my health reasons. Hopefully, will be more active from next month. Its time for Potluck Party Cyber Style. i got this opportunity to make this wonderful yet very different cake. If you ask me, i would never have thought of this combination. Cottage Cheese and Pineapple in a cake, unique isn't it. Thanks to Rachana Shah for this wonderful recipe. I made few changes to the recipe. I added store bought pineapple preserve and did not make it at home. Also used wholewheat flour instead of all purpose flour.
Click here for original recipe.
So lets check the recipe.... Happy cooking...

Ingredients:

Cottage Cheese(Paneer) - 3/4 cup
Wholewheat flour - 3/4 cup
Granulated sugar - 3/4 cup
Butter - 60 gms(unsalted)
Baking powder - 1 1/2 tsp
Baking soda - 1/2 tsp
Preserved pineapple - 3/4 cup
Pineapple essence - 1/2 tsp
Pineapple syrup - 2 tbsp
Milk - 1/2 cup
Vinegar - 1/2 tsp

Method:

Preheat the oven at 180 degree Celsius.

Sieve wholewheat flour, baking powder and baking soda in a bowl. 

Beat butter till creamy and add grated paneer to this and beat till smooth. Now add sugar and beat till fluffy.

Now add sugar and beat till fluffy.Add milk, vinegar and pineapple essence. Mix well.  Now add the flour mixture with a spoon and mix well. Do not over mix the mixture. 

Now add pineapple syrup and preserved pineapple pieces and give it a final mix.

Line a 8" cake tin (round or square). Arrange few pineapple slices in the tin and pour the batter in the tin.

Bake for 40 minutes. Check with a toothpick. If it comes out clean, the cake is done. Allow the cake to cool down and serve.

Sieve wholewheat flour, baking powder and baking soda in a bowl. Beat butter till creamy and add grated paneer to this and beat till smooth. Now add sugar and beat till fluffy.Add milk, vinegar and pineapple essence. Mix well.  Now add the flour mixture with a spoon and mix well. Do not over mix the mixture. Now add pineapple syrup and preserved pineapple pieces and give it a final mix. Line a 8" cake tin (round or square). Arrange few pineapple slices in the tin and pour the batter in the tin. Bake for 40 minutes. Check with a toothpick. If it comes out clean, the cake is done. Allow the cake to cool down and serve.

 PCPS...

Eggless Almond sponge cake

It is very difficult to make my little one nuts and dry fruits. So this one was for him. 
I never tried to make egg-less cake before but i have been wanting to from a long time. So I thought why not at least give it a try. So instead of using eggs, i used condensed milk. Also that is the only sugar element that I used, no extra sugar added. However if you wish to add you can go on to add sugar. Also I haven't used any essence, just roast the almonds and chop them roughly, roasting releases flavors in almond. This one is super healthy and can stay for about 5 - 7 days without refrigeration. So here goes the recipe... Happy cooking...

Ingredients:

Whole wheat flour - 1 cup
Baking powder - 1 tsp
Baking soda - 1 tsp
Condensed milk - 150 gms
Milk - 1/2 cup
Oil - 1/2 cup
Almonds - 100 gms

Method:

In a separate bowl, combine the condensed milk and oil and whisk. 

Now add the flour slowly. Whisk till it is combined. 

 Now slowly add milk into flour mixture milk is combined, then stir in the chopped almonds(keep some aside for sprinkling on the cake).

Put the mixture in the baking tray, sprinkle the remainder almonds. Cook for 20 - 25 minutes at 180 degrees or till the cake is done.

Grease the baking tray with oil/butter and sprinkle some flour and keep aside. Preheat the oven to 220 degrees. Roast almonds and chop them, keep aside.
Sieve the flour, baking powder and baking soda and combine them. In a separate bowl, combine the condensed milk and oil and whisk. Now add the flour slowly. Whisk till it is combined. Now slowly add milk into flour mixture milk is combined, then stir in the chopped almonds(keep some aside for sprinkling on the cake). Put the mixture in the baking tray, sprinkle the remainder almonds. Cook for 20 - 25 minutes at 180 degrees or till the cake is done.
Remove from the oven and let it sit in the tray for 5-10 minutes and invert it over a wire rack to let it cool completely.