Sand Cake in a Jiffy
Ingredients
Flour - 110 gm
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Cornflour - 20 gm
Baking powder - 1/2 tsp
Salt a large pinch
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Butter - 60 gm
Eggs - 2
Sugar (powdered coarse) - 120 gm
Milk - 40 ml
Vanilla essence - 1 tsp
Method
1. All ingredients must be at room temperature.
2. Sieve the first four ingredients, two to three times and place in a bowl.
3. Put in the remaining ingredients; beat everything together for about three minutes, with an electric beater at medium speed, until mixture looks creamy and fluffy.
4. Put into greased moulds and bake at 1600° C for about 20-30 minutes or till well done.
*You could put in orange zest / lemon zest / or any other flavour.
No baked pineapple cream slice
Ingredients
Biscuit crumbs - 100 gm
Melted butter - 3-4 tbsp
Cinnamon powder- 1/4 tsp
Method
1. Reserve 1-2 tbsp of biscuit crumbs for the topping. Mix with butter and cinnamon powder.
2. Press down the mixed ingredients into a one inch thick base layer on the tray.
3. Keep the tray with the biscuit layer in the fridge. Now start working on the topping.
Topping
Pineapple (tinned) - 100 gm
Pineapple juice (from tin) - 30 ml
Gelatine - 1/2 tbsp
Sugar (powdered) - 2-3 tbsp
Soft paneer - 1/2 cup
Lemon juice - 1/2 tbsp
Cream - 1/2 cup
Crushed toasted nuts - 2-3 tbsp
Method
1. Chop pineapple into small bits
2. Soak the gelatine in the pineapple juice for 10 minutes. Keep this bowl in another bowl of water (double boiler), add sugar and stir till dissolved.
3. Smoothen the paneer in a mixie along with the cream and lime juice. Fold in the gelatine mixture and chopped pineapple.
4. Take out the tray with the biscuit base and spread the topping over it. Put it back in the fridge till it is set.
5. Sprinkle biscuit crumbs and nuts before serving. Slice and serve.