21 October 2012
Anjana Chaturvedi
Pineapple Upside Down Cake (Eggless)

Ingredients
Preparation
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Take sugar in a nonstick pan, and caramelise it on medium flame.
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Cook, stirring constantly with a wooden spoon, until sugar dissolves and turn into a golden brown syrup like honey.
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Immediately remove from heat and pour in the baking dish coating the base evenly.
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It may not cover the whole bottom now, but will melt and spread while cooking.
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Now arrange pineapple slices over it, and put cherry or walnut pieces in between.
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Mix refined flour, salt, baking powder and baking soda and sieve twice.
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Take a mixing bowl and add melted butter (on room temperature), essence, colour and condensed milk and mix well.
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Chop 4 pineapple slices into small pieces and mix in the butter and milk mixture.
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Now add 2 tbsp flour mixture in the milk mixture, and mix well.
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Now add 2 tbsp of soda water and mix it.
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And keep repeating this process (step 7 and 8), until you finished the flour mixture.
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Don't mix the full can of soda water.
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You need approx half can of drinking soda.
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The mixture should be of dropping consistency (slightly thicker then the pakora batter).
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Bake in a preheated oven at 170 degree C or 338 degrees F for 40 - 45 minutes.
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Place the cake in the center rack.
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Check with a tooth pick insert it in the center, if cake is done perfectly then it comes out clean.
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When done, remove from the oven and cool off for 10 minutes.
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Run a sharp knife around the edges and then invert the cake onto your serving plate.
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Don't allow the cake to be in the baking tin for more then 5 - 10 minutes, otherwise the caramel becomes hard again and the pineapple topping will stick to the pan.
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