PINEAPPLE UPSIDE-DOWN CAKE

Updated: 2 days ago

Cuisine: United States

Ingredients:

Topping

Adulteration-free Sunflower Oil – 2 tablespoons

Jaggery – ½ cup

Pineapple rings/slices (remove the mid) – 7

Batter

Adulteration-free Sunflower Oil – 1 cup

Jaggery – 2 cups

Eggs - 3

Vanilla powder – ¼ teaspoon

Whole wheat flour – 3 cups

Salt – a pinch

Method:

1. Separate the egg whites and egg yolks into two clean bowls.

2. Beat the egg whites until light and fluffy.

3. Beat the egg yolks separately until smooth.

4. Combine both mixtures and mix gently until evenly incorporated.

5. Add the jaggery and beat well until dissolved and evenly mixed.

6. Add the oil, vanilla powder and salt. Beat again until fully combined.

7. Pour in the coconut milk and mix well.

8. Add the whole wheat flour gradually and mix until a smooth lump-free batter forms.

9. Prepare the topping in a heavy bottomed pan by adding jaggery and oil.

10. Cook until the mixture reaches single string consistency.

11. Pour the hot jaggery mixture into a greased cake tin and spread evenly to form a layer.

12. Arrange the pineapple rings over the jaggery layer and press them gently into place.

13. Fill the centres of the pineapple rings with jam and press lightly.

14. Pour the prepared batter over the pineapple layer and level the surface gently.

15. Bake until cooked through.

16. After baking, allow the cake to rest for only 1 minute.

17. Carefully invert the cake onto a serving plate.

18. Let the cake set for 30 minutes before slicing and serving.

Note:

Any Fruit Jam can be used in place of Suriname Cherry Jam.
The whole wheat flour should be sieved before using for baking. Over a broad plate or a bowl, add flour into a thin cotton cloth or Fine-mesh sieve (A sieve is a circular gadget with a finely-woven mesh net used for sieving flour or rava) and tap the side with one hand. After sieving the flour, the particles left on top of the cloth or sieve should not be used for baking.

AIKANTHIKA