Eggless Apricot and Pineapple Cake

eggless apricot and pineapple cake

One day while munching his favorite slice of Britannia cake, my son asked, “Can you bake a cake like this”? He loves the white slice with tutti frutti in it.  At that time I was shocked but later thought  that this proverb fits here perfectly, “Self possessions are always undermined and other’s possessions seem better”.   I  try to give him excuse like they use all purpose flour in their cake but he wanted no excuse. I decided that I will  make him the same  using  plain flour, but good habits “too” die hard. I ended up making a cake with whole wheat flour again and instead of rushing to buy tutti frutti I added pineapple, apricots and almonds in it. 

eggless apricot and pineapple cake

When I took this cake to him he rejected this cake seeing its brown color and complaint why again a brown cake but on my insistence he took a small bite and ended up having three pieces.  We all find it very delicious and it was  wonderfully moist too. For this you won’t require any icing over.

eggless pineapple and apricot cake
I always ended up buying lots of  things  whenever I visit any grocery shop in order to avoid end time rushing to buy some ingredients not realizing that they were already overstocked. So while cleaning my freeze one day I  saw apricots and pineapple slices were  lying for long and I took out all the ingredients to empty that space. I never expected that my cleaning would be so rewarding.

eggless apricot and pineapple cake
Recipe adapted from Chef and  her Kitchen

• Whole wheat flour – 1 ½ cups
• Granulated Sugar – ¾ cup
• Curd, beaten- 1 cup
• Syrup soaked pineapple slices (chopped)- 2
• 1/3 cup almonds (optional)
• Dry apricots, chopped – 8
• Oil – 1/2 cup
• Baking powder – 1 ¼ tsp
• Baking Soda – ½ tsp
• a pinch of Salt
• lemon zest – 1tsp
Preheat the oven at 200 degree C. Grease an 8″ round pan or the 4″x7″ loaf tin with oil and dust with some flour to coats all the sides and bottom of the tin. In a bowl sieve whole wheat flour, baking powder, baking soda and salt. Mix apricots and almonds in the dry ingredients mixture so that they don’t sink to the bottom while baking. Grind sugar to a fine powder in mixer. In a bowl beat curd until smooth. Add sugar powder to it and beat again for 2-3 mins. Now add the lemon zest and oil to the curd mixture and mix it nicely. Add the pineapple piece to the to the cake batter and fold it nicely. Pour this batter into the prepared tin. Reduce the oven temperature to 180 degree C and place the tin in the preheated oven and bake it at 180 degree C for 35-40 mins. The baking time varies from oven to oven; hence keep an eye over it after 30 mins. You can insert a toothpick in the center of the cake to check whether it is done or not. If the toothpick comes out clean with few cake crumbs then your cake is ready. If the toothpick has some batter stuck to it keep the tin back in the oven and bake for some more time.

eggless apricot and pineapple cake


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