Pineapple Cake ~ Low Fat Version

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I love low fat bakes, the one which uses just 2tbsp oil... Its guilt-free and you can eat without worries. I love it all the more when I use fruit purees in my bakes. The favorite being banana and thats why you see so many banana breads and muffins in my space. Adding banana puree gives you a moist, tender and flavorful crumb which will make you want to have more. Having two slices of banana bread with a cup of hot nutella or cold milk for our morning breakfast is one thing that me and the huss enjoy anytime.

I like pineapples not that I love them and I don't go out of the way and buy a pineapple. I hate cleaning it, then plucking out it's thousand eyes and finally slicing them. At times, very rare times if I have an urge to have a pineapple slice or two, I run along and get a tin of pineapple slices. Thats fine for me... and so I never care to buy a pineapple. Moreover there are no big time fans at home and so that makes up for another reason.

Sometime back we were visited by a close relative and they walked up laden with fruits and there was a fully ripe pineapple peeping from the basket. Left with no other option and after a strenuous 1 hour battle with the fruit, I was left with some juice and a highly massacred pineapple body. One part was cut up and had with some vanilla ice cream and the other half was dumped in the fridge. A few days later when I found no takers for the fruit, I thought of making some cakes. A pineapple upside down cake sounded just right but the rings were not perfect and so the idea was ruled out. Finally settled for this low fat, healthy pineapple cake. The cake was gone in minutes and was re-visited with the remaining portion.

~*What U Need*~ Whole wheat flour - 3/4 cup All purpose flour - 1/4 cup Oil - 2 tbsp Yogurt - 1/4 cup Egg - 1 Brown sugar - 1/4 cup Sugar - 1/4 cup Pineapple puree - 1/2 cup Baking powder - 1/2 tsp Baking soda - 1/4 tsp Pineapple/vanilla essence - 1/2 tsp Pineapple cubes - 1/2 cup Honey - 2 tbsp

How I Made it:
Preheat oven to 180C. Grease and flour a cake pan. Sieve together the flour, baking powder, baking soda and salt. Set aside. Mix the sugar with the oil. Add egg and beat well.

Add yogurt followed by the pineapple puree. Mix well, add the pineapple essence and combine well. Add the flour and fold gently.

Line the base of the pan with chocolate chunks and then honey. Pour the batter and bake for 35-40 mins or until a toothpick inserted comes clean. Remove and allow to cool. Slice and serve...

Serve with tea!!!

So thats it Folks...
With Love,

Signs off!!!

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