Ingredients:
• 1- recipe batter for basic eggless sponge cake
• 250 g – strawberries, cleaned, sliced
• 4 slices – canned Pineapple
• 1 cup – whipped Cream or topping (chilled and sweetened)
• 1 tbsp – Brown sugar
• 1/2 – flan tin
Method:
- Sprinkle some powdered sugar over strawberries. Keep aside for 15 minutes.
- Press out liquid from half the soaked strawberries.
- Press out excess liquid from 2 slices of pineapple.
- Crush both separately and roughly in a mixie.
- Fold into half the whipped topping or cream.
- Chill till required.
- Drain liquid from both remaining fruit, keep aside till required.
- Grease and line flan tin, with double greased butter paper.
- Arrange slices of strawberries, pieces of pineapple on base.
- Pour some of the liquid over the fruit.
- Pour batter carefully into tin, so as not to disturb fruit.
- Bake in preheated oven at 180C for 7-8 minutes.
- Reduce temperature to 160C, bake further for 25 minutes.
- Cool flan a little, carefully push bottom up, so as to slice base out.
- When sufficiently cooled, slice half horizontally, not disturbing the base.
- Put the top half, cut side up, in a cake plate and cool well.
- Sprinkle half remaining fruit liquid over cake.
- Spread prepared cream on cake evenly.
- Invert other half so baked slices of fruit come on top.
- Sprinkle leftover liquid all over cake.
- Ice swirls of leftover fresh cream topping (without fruit) on top.
- Serve slices with high tea or any time for the summer season.
Recipe courtesy of Saroj Kering