Eggless pineapple pastry in microwave
Eggless pineapple pastry in microwave

Ayushi Pandey



Prep Time

0 : 20

Cooking Time

0 : 5



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 18.2 g
Sat Fat 9.18 g
Salt 368.0 mg
Sugars 18.6 g
  • Other Items
  1. 2 tbsp Butter
  2. 1/2 cup Maida
  3. 1/4 cup Sugar
  4. 6 tbsp Milk
  5. 1/8 tsp Baking Soda
  6. 1/4 tsp Baking Powder
  7. 1/4 tsp Vanilla Essence (for the cake)
  8. 1/4 cup Pineapple Pieces
  9. 1 cup Whipping Cream
  10. 1/4 cup Icing Sugar
  1. In a bowl, take the butter, sugar and whisk it till its creamy.
  2. Add the warm milk into it and mix slowly, then add in the vanilla essence.
  3. In another bowl, sift the maida, baking powder, baking soda for 3 times.
  4. Add the maida, baking powder, baking soda into the milk butter sugar mixture slowly and mix it properly.
  5. Grease a microwave safe dish with butter, then add the above mixture into it.
  6. Microwave the above mixture for 2-3 minutes. Then let the cake cool completely for 1-2 hrs.
  7. In the meantime, take the whipping cream, icing sugar and vanilla essence and beat it with a hand blender till the cream becomes thick.
  8. Keep the cream in the fridge for 30 minutes and then frost the cake.
  9. Cut the cake in two layers, soak it with some pineapple juice and apply the cream between each layer with some pineapple pieces.
  10. Cut in slices and serve.