Hawaiian Delight

Hawaiian Delight

Okay, I must admit I’m rather excited about this particular recipe so I’ll launch straight into it rather than try and get into some sort of esoteric lead-in paragraph. This recipe is just pineapples all the way. And so rich and yummy..An assured crowd pleaser!

Hawaiian Delight
Recipe courtesy: Martha Stewart

1 recipe sponge cake (I used pineapple essence instead of vanilla)
1 tin pineapple slices ( I used fresh ones)

250 gm whipping cream
6 tbsp powdered sugar
Yellow colour (if required, a pinch)
1 tsp pineapple essence

Almonds- 2 tbsp toasted
Sugar-1/2 cup
Water 2 tbsp

Hawaiian Delight


Prepare a pineapple sponge cake. Let it cool and cut horizontally into 2 pieces.

Beat the chilled cream till it becomes stiff and forms soft peaks, add sugar and essence and mix well. Chill.

Chop the pineapple very finely.

Prepare praline topping – Add sugar to the water in a saucepan and boil. Let it caramelize. Stir in the almonds and take off heat. Spread on a steel plate and let cook. Grind coarsely when cool.

Soak the 2 pieces of cake with the pineapple syrup. Since I used fresh pineapples I used sugar syrup mixed with 1tbsp of rum to soak the cake. But remember do not make it too moist. Just 4-5 tbsp should suffice for each piece of cake.

Spread 3-4 tbsp of the chilled and beaten cream over the base of the cake.

Now sprinkle some pineapple pieces all over the cake. Carefully place the second piece of cake over the base of the cake. Press gently and now spread the remaining cream icing all over the cake. Chill. Decorate with chopped pineapple pieces and the praline topping.

Vitoba Krishna-Tanjore Painting

Vitoba Krishna

Vitoba Krishna

Lemony Cheese and Yogurt Cake

Lemony Cheese and Yogurt Cake

Lemony Cheese and Yogurt Cake

Although my kids and husband are die-hard chocolate lovers, i dont mind trying out different flavours every once in a while. So it was with a certain bit of apprehension that I tried out the following recipe. I got the recipe from Farida’s Azerbaijani s wonderful site.Although Feta cheese was what was actually recommended, I opted for the regular processed variety as anyother variety is rather hard to come by here in Goa.The recipe did say specifically no salted cheese….but i didnt have a choice and bravely decided to go ahead!!

The cake was sweet and moist and tasted very much like a cheesecake and i am a sucker for cheesecakes! I loved the lemony flavour in the cake but my kids( not surprisingly) did not really like it too much. Nevertheless, it was a good easy recipe and the end result was quite nice.



(250 g) unsalted white
1/2 cup (4 oz/113 g) butter, melted
5 eggs, at room temperature
1 tsp vanilla essence
3/4 cup all-purpose flour
1 1/4 cup granulated sugar
1 cup plain yogurt
Coarsely grated zest of one lemon
Confectioners’ sugar, for dusting

1. Preheat the oven to 180 C

2. In a large bowl crumble the cheese into small bits; add the flour, eggs, vanilla and the melted butter. Beat at medium speed until blended.

3. In another bowl beat together the yogurt, sugar and the lemon zest.

4. Combine the yogurt mixture and the cheese mixture. The batter will be quite thin, as it is supposed to be.

5. Pour into prepared pan and place the pan on the middle rack of the oven. Bake for about 50 minutes, or until the cake is slightly golden on top and spongy when lightly pressed. The cake would not have risen, but that’s the way it should be. Once cool dust with confectioners’ sugar and serve.

  • July 2009
    M T W T F S S
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