This 'fruity' semolina cake is one of my favorites and I keep rotating fruits in the recipe to have a different flavored one each time I prepare it. I have already posted the banana and mango flavored ones. Recently when we got the pineapple home, we forgot to cut it until it went overripe and my husband asked whether I could make a dessert out of it. The request was kinda surprising knowing that he is not fond of sweet dishes and he loves to eat the fruit in it's natural form. I thought he may love some halwa but ditched the idea when I realized that a recipe that can be used for the baking marathon would also serve my purpose. The result was this yummy cake full of pineapple flavor. I prepared a small sized loaf in a one cup capacity pan. The final cake would be soft even though it looks gritty from the surface.
1/2 cup semolina
1/2 cup pineapple puree (Grind pineapple pieces for the puree.)
1/2 tsp baking powder.
3 to 4 tbsp. sugar
1 tbsp. melted butter
Few drops of pineapple essence
Few drops yellow food color (optional)
1 tbsp. slivered almonds (or substitute other nuts)
1 tbsp. raisins
* Combine all the ingredients in a bowl, reserving about 1 tsp. of almond slivers. Keep the bowl covered for 10 minutes. The final batter should not be runny and if it is, allow it to rest for few minutes more.
* Preheat the oven at 375 deg F.
* Grease a baking pan. This batter doesn't rise much and so the batter can be filled up to 3/4th of the pan. I used a one cup capacity
baking pan for this quantity.
* Pour the batter into the pan and sprinkle with almonds. Bake for 35 - 40 minutes or until a toothpick inserted at the center comes out clean.
* Cool the cake, slice and serve.