Tres Leches With Pineapple Chutney Recipe
Make Tres Leches With Pineapple Chutney Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tres Leches Cake
Pineapple Chutney
Method
Tres Leches Cake Preparation
- 1
Preheat the oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- 2
Mix dry ingredients
In a bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
- 3
Cream butter and sugar
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- 4
Add eggs and vanilla
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- 5
Combine wet and dry ingredients
Gradually add the dry ingredients to the creamed mixture, alternating with the whole milk. Mix until just combined.
- 6
Bake the cake
Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- 7
Pineapple Chutney Preparation
- 8
Combine ingredients
In a medium saucepan, combine diced pineapple, brown sugar, apple cider vinegar, finely chopped red onion, minced ginger, cilantro, salt, and red chili flakes.
- 9
Cook the chutney
Bring the mixture to a boil over medium heat. Reduce the heat and simmer for 20-25 minutes, stirring occasionally until the chutney thickens.
- 10
Cool and serve
Remove from heat and let it cool slightly before serving. Serve the chutney over slices of the soaked Tres Leches cake.
