- Sift all-purpose flour, whole wheat flour, baking powder, baking soda, and salt into a bowl. Add ground ginger, cinnamon, cloves, allspice, and nutmeg. Mix well.
- In a separate bowl, beat butter and sugar until creamy. Add the egg and beat until pale and fluffy.
- Alternately add the dry ingredients and milk to the butter-sugar mixture, starting and ending with dry ingredients.
- Fold chopped pineapple into the batter.
- Grease ramekins with butter and line with parchment paper. Sprinkle sugar on the base and sides of the ramekins.
- Arrange strawberry slices in a circular pattern at the bottom of each ramekin. Sprinkle strawberries with sugar.
- Divide batter evenly into ramekins. Cover tightly with foil and secure with kitchen string.
- Steam in an idli steamer or large saucepan with boiling water (water should come halfway up the ramekins) for 60 minutes. Add water as needed to maintain the water level.
- Cool for 10 minutes after steaming. Invert onto a plate and serve warm.
- Calories:280 kcal25%
- Energy:1171 kJ22%
- Protein:4 g28%
- Carbohydrates:40 mg40%
- Sugar:18 mg8%
- Salt:250 g25%
- Fat:12 g20%
Last Updated on 2 months by Neha Deshmukh
Strawberry Pineapple Steamed Cakes – Easy Indian Fusion Recipe
Hello friends! I’m so excited to share this recipe with you – Strawberry Pineapple Steamed Cakes. It’s a little bit of Indian technique meeting fruity sweetness, and honestly, it’s a total crowd-pleaser. I first stumbled upon a version of this while looking for ways to use up some leftover pineapple, and it’s become a regular in my kitchen ever since. It’s surprisingly easy, and the aroma while they’re steaming is just heavenly!
Why You’ll Love This Recipe
These aren’t your average cakes. They’re wonderfully moist, subtly spiced, and have a beautiful, delicate texture thanks to the steaming process. The combination of sweet strawberries and tangy pineapple is chef’s kiss, and the warm spices add a lovely depth of flavour. Plus, steaming is a healthier alternative to baking, and it keeps the cakes incredibly soft. It’s a delightful fusion of flavours and techniques that’s sure to impress!
Ingredients
Here’s what you’ll need to make these delightful little cakes:
- ¼ cup all-purpose flour (approx. 30g)
- ¼ cup whole wheat flour (approx. 30g)
- 3 tablespoons + 1 teaspoon sugar (approx. 40g)
- 1 egg
- 1 tablespoon + 1 teaspoon butter (approx. 18g)
- ¼ teaspoon baking powder (approx. 1g)
- ⅛ teaspoon baking soda (approx. 0.6g)
- ⅛ teaspoon salt (approx. 0.6g)
- ¼ teaspoon ground ginger (approx. 0.8g)
- ¼ teaspoon cinnamon (approx. 0.8g)
- ⅛ teaspoon ground cloves (approx. 0.4g)
- ⅛ teaspoon allspice (approx. 0.4g)
- ⅛ teaspoon grated nutmeg (approx. 0.4g)
- ¼ cup milk (1%) (approx. 60ml)
- ½ cup pineapple (chopped finely) (approx. 75g)
- ¾ cup strawberry (cut into thin rounds) (approx. 150g)
Ingredient Notes
Let’s talk ingredients! Using a mix of all-purpose and whole wheat flour gives a lovely texture. Don’t skip the spices – they’re what really make this recipe special. Ginger, cinnamon, cloves, allspice, and nutmeg are all commonly used in Indian desserts, bringing a warm, comforting flavour.
Steaming is a fantastic technique, especially if you’re not a confident baker. It’s incredibly forgiving! And the fruit? Well, strawberries and pineapple are a match made in heaven. Feel free to use fresh or canned pineapple, just make sure it’s well-drained.
Step-By-Step Instructions
Alright, let’s get baking (or rather, steaming!).
- First, in a bowl, sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Add the ground ginger, cinnamon, cloves, allspice, and nutmeg. Give it a good mix – you want those spices evenly distributed.
- In a separate bowl, cream together the butter and sugar until it’s light and fluffy. This takes a little elbow grease, but it’s worth it! Then, beat in the egg until everything is pale and combined.
- Now, the fun part! Alternately add the dry ingredients and milk to the butter-sugar mixture. Start and end with the dry ingredients. This helps prevent overmixing and keeps the cakes tender.
- Gently fold in the chopped pineapple. Don’t overmix – just until it’s evenly distributed.
- Grease three ramekins with butter and line the bottoms with parchment paper circles. Sprinkle a little sugar on the base and sides of each ramekin. This prevents sticking and adds a little extra sweetness.
- Arrange the strawberry slices in a circular pattern at the bottom of each ramekin. Sprinkle a little sugar over the strawberries – this caramelizes beautifully during steaming.
- Divide the batter evenly among the ramekins. Cover each ramekin tightly with foil and secure it with kitchen string. This is important to prevent water from condensing on the cakes.
- Now, for the steaming! Place the ramekins in an idli steamer or a large saucepan with about halfway up the sides filled with boiling water. Steam for 60 minutes, adding more water as needed to maintain the water level.
- Once they’re done, let the cakes cool for about 10 minutes before inverting them onto a plate. Serve warm and enjoy!
Expert Tips
- Don’t open the steamer lid frequently during cooking, as this can affect the temperature and cooking time.
- Make sure the water level in the steamer is always maintained.
- A toothpick inserted into the center should come out clean (or with a few moist crumbs) when the cakes are done.
Variations
- Vegan Adaptation: Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use a vegan butter substitute.
- Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend instead of the wheat and all-purpose flour.
- Spice Level Adjustment: If you love a stronger spice flavour, increase the ginger and cloves slightly. My friend, Priya, loves adding a pinch of cardamom too!
- Festival Adaptation: These are perfect for Christmas or festive gifting! Package them up with a ribbon and a sprig of evergreen.
Serving Suggestions
These cakes are lovely on their own, but a dollop of whipped cream or a scoop of vanilla ice cream takes them to the next level. A dusting of powdered sugar is also a nice touch. I love serving them with a cup of masala chai.
Storage Instructions
Store leftover cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They’re best enjoyed fresh, though!
FAQs
What is the best way to prevent the cakes from becoming soggy?
Make sure the ramekins are well-greased and lined with parchment paper. Also, don’t oversteam them!
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to drain it well to avoid adding too much moisture to the batter.
Can these cakes be made ahead of time?
You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before filling the ramekins.
What if I don’t have an idli steamer? What alternatives can I use?
You can use a large saucepan with a steamer basket. Just make sure the water doesn’t touch the ramekins.
How can I tell if the cakes are fully cooked?
Insert a toothpick into the center of a cake. If it comes out clean (or with a few moist crumbs), they’re done!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
