Thursday, 1 September 2016

Tea time Pineapple Compote and Chia Cake...


This cake is an experiment in my kitchen. I have used Pineapple compote and Chia seeds. I had some pineapple compote left in the fridge. It's a soft and moist cake. There are pineapple pieces with every bite.  
Ingredients 
250 grams Self Raising Flour 
175 grams Caster Sugar 
1 tsp Roasted Chia seeds 
4 tbsp Pineapple Compote 
10 drops of Pineapple essence 
150 Ml Water 
3 Eggs 
100 grams Butter 
50 grams Olive oil 

Method 
Take 1 medium and small bread loaf tin. Grease it with butter and keep it aside. Take a small pot. Add the compote and water. Let it come to a boil and then simmer for 2 minutes. Add the butter and oil. Let the butter melt. Switch off the flame. Let the mixture cool down. Take a mixing bowl. Break the eggs. Beat it for a minute. Add the sugar, beat it till it becomes fluffy and the sugar is completely dissolved. Add the pineapple essence and pour the liquid mixture gradually while beating it. Add the flour in three parts and beat it well. Add the roasted chia and finally beat it for few seconds. Preheat the oven at 180 degrees celcius. Pour the batter into the greased moulds. The batter should be 1/2 the quantity of the mould. Bake it at 180 degrees celcius for 35 to 40 minutes. Check it with the toothpick. If it comes out clean then the cake is done. Remove it from the oven and cool it completely before slicing. 

P. S. If you are using All Purpose Flour then add a tsp of baking powder.