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Upside Down Pineapple Cake.


Upside Down Pineapple Cake 

"Whenever I see these thinly sliced and perfectly carved slices of pineapple, they make me smile instantly. It's tender, sweet, sour, juicy and yes, full of flavor! So the other day I saw papa bringing these 2-3 bags full of fruits, from which the sunshiny yellow grabbed my attention instantly and that's when I thought of baking a cake for maa since she is big fan of fruit cakes. Plus seeing her appreciating my "culinary skills" was the only reason behind an 'Upside down' cake.



Well, usually the base of pineapple cake is of a Vanilla sponge made with plain flour, which is one of the classic combinations. But here I have given it a little twist by making a Suji or Rawa cake. My friend Geeta once taught me how to make a Suji cake and I owe her a big 'Thanks' for this amazingly simple recipe.

 This being the homestyle-basic cake, it's very forgiving and one does not require exact measurements and fancy equipments to bake this one.
So, lets start with the recipe.

Ingredients

Ingredients:

-For Rawa Cake:
Semolina (Rawa/ Suji)          1½ cup

Sugar (Powdered)                  1 Cup

Yogurt (Dahi)                         ¾ th cup

Fresh cream                           ¾ th cup

Baking Soda                           1 Tsp

 Vanilla essence                      1 Tsp

-For Sugar Syrup:
Powdered Sugar                    5-6 Tbsp

Water                                       3 Tbsp


Procedure:

- First things first! Grease the cake tin with some butter or ghee. Then place the pineapple slices at the bottom of tin. 

- Put a pan on medium heat and add some sugar and water to make sugar syrup. After few minutes of the syrup bubbling, switch off the flame and pour the syrup over pineapple slices. Keep the tin aside. 

 - To make the cake batter, take a big bowl. Put ¾ th cup of fresh cream first and whisk it a little. 

 - Then add sugar, Yogurt, Vanilla essence and whisk properly. Then add Semolina (Suji) and mix it all together. Make sure there are no lumps. This mixture needs a rest for at least 10 minutes.

 - Meanwhile we can preheat the oven. Here for this recipe I have created a little different oven setup. For which I have taken an aluminium vessel and placed a ring inside it. Put the vessel on medium-high flame for 8-10 minutes.


- After 10 minutes, When the oven is preheated, we need to add 1 tsp of baking soda and mix once. It needs to be added just before pouring the mixture in the tin.

 - Once its all set, pour the batter in the tin properly. You may need to add the batter in batches so as to avoid pineapple layer getting disturbed. To make a good upside down cake, it is essential to spread the batter with spatula or a spoon, as shown in the video.

 - Lastly, cover the vessel with a plate or Tawa and keep the flame low. After 20 to 25 minutes the cake should be ready. 

 - You can check whether the cake is baked or not by inserting a knife and if it comes out clean, the cake is ready. If not, then it may take more 5 to 7 minutes of baking. 


- Once its done, keep the tin aside to cool down a bit for sometime. When its cooled down to room temperature, take the cake out of the tin and flip it out.  Now the upside down cake is ready to be served.

 - You may garnish it with some cherries or some cream but here I have just kept it as it is, leaving the shiny yellow pineapple slices to be a signature element.

So here it is! A simple, home-style delight on the menu today. 
Do share how you like the recipe. See you soon on another food trail.
Thank you." 

 Watch how to make this cake here:   

https://youtu.be/PNMgMLLzU44




















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Comments

Express It said…
Its fab....perfect👌👌👌👌👏👏👏👏👏👏❤
24 February 2018 at 01:47
Simran kaur said…
Fantastic mam♥️
24 February 2018 at 02:35
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