Got sweet tooth? Try this buttery, melting-in-the-mouth pineapple & millet pound cake.
- Butter and line a 6*4 rectangle tin with pineapple slices
- Cream butter with powdered jaggery.
- Whisk in egg one by one.
- Sift Mixed Millet flour and add cinnamon to it.
- Fold Flour in Creamed butter and eggs in 3 batches.
- Pour over the pineapple Slices
- Bake for 20 mins at 175*c
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