This post is dedicated to my lovely mother who graciously turns an year older today. Wish you a wonderful day and may you celebrate many more healthy and lovely birthdays.
I was digging up my old writings and found this poem I wrote when I was only 15 years old. Never have I ever shared my writings with anyone thinking they are not upto the mark and might seem silly. And it does seem childish, for what I wrote then couldn’t contain and express even half of my feelings for you.
“Ma! I come to thee in
this utter state of helplessness.
I have tried a hundred times and failed every time.
I cannot do it on my own.
It is only thy wisdom
and thy strength flow into me,
That I will be able to stand up
And face every situation and come out victorious
But victory is not mine,
It is all Thine!
I love you Ma.’’
Since then my admiration and respect towards you has only grown two-fold and continues with each passing day.
Maa, you are an epitome of strength, love, sacrifice and elegance. Thank you, for being an inspiration to me and so many more. I want you to know that you are a blessing to everyone who knows you. You are and will always remain one of the most powerful influencers in my life. If I can take after you, even half your strength, will power and vivaciousness, I will know that I have succeeded in life. Love you so much and wish you the best birthday ever!
Some of my fondest childhood memories are with you Maa, sitting up on the kitchen platform, stirring up ingredients in a bowl for a sponge cake, experimenting with bright colors (I remember pink and your classic pista cooker cake 🙂 ) and shamelessly licking off the batter from the spoon while waiting for the cake to bake. I have clearly taken baking from you.
So, for my pretty lady who loves all fine things in life and gorge on fine foods and baked goodies. This one is for you! Simple and yet so classic – it is one of my favourite cakes.
FOR THE TOPPING:
50g softened butter
50g light soft brown sugar
7 pineapples rings in syrup, drained and syrup
7 cherries for decoration
FOR THE CAKE:
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
- Heat oven to 180C.
- Grease and prep the cake tin, then set aside.
- Meanwhile prepare the topping, melt the butter in a pan and add the sugar on low-medium heat. Be careful not to burn the sugar, it should just melt and integrate into one liquid.
- Once ready spread over the prepared cake tin. I used a 20’’ inch cake tin.
- Arrange the pineapple rings on top, then place cherries in the centre of each ring.
- In another bowl, beat butter and sugar together until soft and creamy.
- Add in the eggs, vanilla extract and 2 tbsp of the pineapple syrup from the can. Beat until well combined.
- Finally sift in the flour, salt and baking powder. Do not overmix but ensure that the ingredients are folded in well with no lumps.
- Spoon the ready batter on top of the pineapple and smooth it out so it’s level.
- Bake for approx. 35 mins or until a toothpick inserted comes out clean.
- Leave to stand for 5 mins, then transfer onto a plate. Serve warm or cold.
Find me on Pinterest: My Culinary Saga
Love & Hugs,