Pineapple Pastry Cake
India • Vegetarian
How to Make Pineapple Pastry Cake (Traditional & Healthy Version)
Pineapple Pastry Cake is a beloved Indian bakery treat, often found in local mithai shops and patisseries across the country. Its unique combination of soft sponge cake layered with tangy pineapple compote and light whipped cream brings together flavors and textures that delight the palate. This cake is especially popular during birthday celebrations, family gatherings, and festive occasions such as Diwali and Christmas, making it a true classic in Indian dessert culture. The sweet aroma of fresh pineapple combined with the moistness of the cake evokes memories of childhood and joyous festivities. While Pineapple Pastry Cake originally gained popularity in urban bakeries, it has been lovingly adapted in Indian homes using local ingredients like maida (refined flour) and dahi (curd) for a lighter, more health-conscious version. The recipe provided here balances indulgence with mindful nutrition, showcasing how traditional Indian flavors and baking techniques can be enjoyed without excessive calories. By using fresh pineapple and reducing sugar, this cake remains flavorful yet suitable for those tracking their health goals. Whether served as a snack or dessert, it’s a crowd-pleaser that suits all ages.
Ingredients(for 1 medium slice (approx. 100g))
- 3/4 cup Maida (refined flour) (also called all-purpose flour)
- 1/2 cup Fresh pineapple (chopped, ananas)
- 1/4 cup Dahi (curd) (for moisture)
- 1/2 cup Milk (full-fat or toned)
- 1/4 cup Sugar (can use jaggery (gur) for healthier option)
- 2 tbsp Sunflower oil (neutral flavor)
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Vanilla essence (optional, for flavor) - optional
- 1/2 cup Whipped cream (can use dairy or non-dairy)
- 2 tbsp Chopped dry fruits (cashew, pista, optional for garnish) - optional
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a small cake tin with oil and dust with maida.
5 minutes
Lining with parchment ensures easy removal.
- 2
In a bowl, whisk dahi and sugar until smooth. Then add oil, milk, and vanilla essence (if using). Mix well.
3 minutes
Ensure all wet ingredients are at room temperature for better blending.
- 3
Sift maida, baking powder, and baking soda together. Gradually add dry ingredients to wet mixture, gently folding to form a smooth batter.
5 minutes
Do not overmix to keep the cake light and airy.
- 4
Fold in half of the chopped pineapple. Pour batter into the prepared tin and tap lightly to remove air bubbles.
2 minutes
Reserve some pineapple for layering and garnish.
Why This Dish is Healthy
This recipe is a healthy choice as it substitutes heavy cream and butter with dahi and sunflower oil, reducing saturated fat content. The use of fresh fruit instead of canned preserves limits sugar and artificial additives. Portion control and the option to use jaggery offer further health benefits. Whipped cream can be replaced with non-dairy alternatives for lower cholesterol. Overall, it’s a mindful way to enjoy a classic Indian bakery treat while tracking calories and macros.
This Pineapple Pastry Cake offers a balanced mix of carbohydrates from maida and pineapple, protein from dahi and milk, and healthy fats from sunflower oil. Pineapple provides vitamin C, manganese, and fiber, supporting immunity and digestion. Using dahi adds probiotics and calcium for bone health. The recipe limits added sugar, making it lighter and suitable for calorie-conscious individuals. Dry fruits boost micronutrients like magnesium and vitamin E, enhancing overall nutrition.
Pro Tips
- 💡Tip 1: Use fresh, ripe pineapple for best flavor and natural sweetness.
- 💡Tip 2: Whip cream until stiff peaks form to prevent melting during layering.
- 💡Tip 3: For eggless variation, the dahi and baking soda combo gives a perfect rise.
Storage & Serving
Store leftover cake in an airtight container in the refrigerator for up to 2 days. For best texture, allow to come to room temperature before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
