We are back from the Umrah trip.We returned a week ago,but I immediately ran down with fever and a bad throat.
Both my husband and I wanted to take the umrah trip while we were still young.I didn't think it would be fair on myself and Allah to wait until it was either too late or my body wouldn't allow me to complete all the rituals. And also we wanted to get familiar with the rituals to perform Hajj insha allah with ease.
Also, the journey would allow me to be spiritually closer to the Almighty, rid my sins, bless my marriage and help me start a new chapter in my life.
I had the idea of the Umrah instilled in my head for about a year. I was waiting for my husband and the right time to take this journey and it came. All the highest praise and thanks belong to Almighty Allah. Honestly, as I write this blog, I still can't believe I took this amazing journey. Alhamdulillah.

Finally I made up my mind to get back to my blog with the PINEAPPLE PASTRY I made for my husband’s birthday yesterday. He just loved it!
Pastries are usually made with fat-free sponge cakes where all the sponginess comes from the eggs.
For the cake:
  • All-purpose flour-1 1/2 cups
  • Confectioner’s sugar (Powdered Sugar)-1 1/2 Cups
  • Eggs-6
  • Baking powder-2tsp
  • Pineapple Extract-1tsp
 For the Filling and Frosting:
  • Heavy Whipping Cream-1cup
  • Powdered sugar-1cup
  • Canned pineapple-1tin
  • Cherries
Preheat oven to 300F.
You can either use two 9-inch round baking pans or a large baking tray and cut the cake into half. Grease the baking tray with butter and dust with flour.
Since this cake has no fat in it, the chances of it sticking to the pan are more if pans are not prepared well. Tap pans gently on the kitchen counter to ensure the flour spreads and covers the pan. Remove the excess flour.
Separate the white from the yolks. Beat each separately adding pineapple extract and little sugar at a time. The whites should form stiff peaks
The yolks should be pale and thick. Fold the beaten yolks into whites. Sift flour and baking powder thrice and fold into the egg mixture.
 The main purpose of folding is to allow more air into the mixture and to avoid flattening the frothy eggs.
Pour mixture into prepared pan. Bake for 15-20 minutes till cake is done or a cake tester (or toothpick) comes out clean when inserted in the centre of the cake.
Let cool in pan for 10 minutes and then invert cakes onto cooling rack. Let cool completely before frosting.
Chill the beater blades and the bowl in which you will use to whip the cream. Whip cream while slowly adding sugar till cream is thick and stiff. Do not overbeat, it turns to butter!
Place one cake over a cake pedestal or plate, poke holes with a fork in a few places on the cake.
Spoon the syrupof the pineapple all over the cake in a till cake is moist (but not soggy). Spread an even layer of the cream, and place pineapple chunks. Place the other cake on top of this and repeat the moistening procedure.
Spread an even thick layer of cream on top. To finish decorate with remaining pineapple chunks and cherries.

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    Sushma Mallya said...

    Hi Anju,how are you feeling now?Hope u had a wonderful journey,...& Bday wishes to your hubby...Cake looks very beautiful and perfectly take care and get well soon...

  1. ... on April 7, 2010 at 8:12 AM  
  2. BeenaShylesh said...

    welcom back dear..........we missed ur recipes.....convey my wishings to ur hubby..........oru piece cake avida aduthu vachakku keto...njan riday varam....

  3. ... on April 7, 2010 at 10:30 AM  
  4. Ms.Chitchat said...

    Very gorgeous looking cake and sure to taste good too. Take care and get well soon.

  5. ... on April 7, 2010 at 11:07 AM  
  6. Subhashini said...

    Looks perfect.

  7. ... on April 7, 2010 at 11:22 AM  
  8. Priya said...

    Welcome back Anju, hope u had a wonderful time...Cake looks beautiful and elegant..My b'thday wishes to ur better half..

  9. ... on April 7, 2010 at 11:23 AM  
  10. Pavithra Srihari said...

    Hope u r better now ... I can see it from the cake you have made ... SSSuchhhhhh a big cake neeed lots of patience I say. Guess u had a wonderful time yesterday.

    Excellent cake.

  11. ... on April 7, 2010 at 12:18 PM  
  12. Pari said...

    Hi Anju, I hope u are okay now. Congrats that U made it to the pilgrim, it's all HIS wish.
    The pastry has turned out beautiful, looks fab, I am sure ur DH must be a proud man on his b'day.
    Do visit my space when u have time.

  13. ... on April 7, 2010 at 12:47 PM  
  14. Cool Lassi(e) said...

    The cake looks awesome and belated happy birthday to ur hubby!

  15. ... on April 7, 2010 at 5:41 PM  
  16. Priya (Yallapantula) Mitharwal said...

    Welcome back Anjum, the pastry looks great. I had an award for you which I posted in your previous post comments. Please check and get it :)

  17. ... on April 7, 2010 at 6:51 PM  
  18. Anonymous said...

    Umrah Mubarak to you guys. Masha Allah, you were blessed and were able to perform Umrah and May Allah help you perform Hajj too and put a lot ohf Barakah in your life and answer all your prayers. Btw, your recipes are awesome!

  19. ... on April 8, 2010 at 9:26 AM  
  20. Silpa said...

    yummy. pastry looks beautiful.. belated happy birthday wishes to yr hubby..

  21. ... on April 13, 2010 at 5:29 PM  
  22. Anonymous said...

    I made the cake and it turned out really hard.What do you think i did wrong?

  23. ... on April 25, 2010 at 10:12 AM  
  24. Anjum said...

    The key for a fluffy cake is to beat the eggs really well to stiff peaks so as to incorporate air.

    You need to fold in the flour-baking powder mixture into the eggs.If you beat or mix it too much at this point,the trapped air escapes and cake gets hard.
    And the cake batter should not get very thick.Add milk if it starts to get too thick.
    Hope these tips will solve your problem.

  25. ... on April 25, 2010 at 10:25 AM  
  26. frank lucas said...

    You have a great website that I have been referring to with regards to learning new recipes. Keep it up.
    Conference Centre Oldham

  27. ... on July 31, 2012 at 8:52 PM  
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