Great Indian Recipes
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Today's Recipe - Pineapple and Ginger Upside down Cake
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Contains Egg: No
Ingredents: Base4-6 pineapple slices 4-6 walnut halves 1 tbsp butter 2 tbsp grated jaggery Topping100 gm butter 100 gm honey 100 gm jaggery 100 gm flour 100 gm whole wheat flour 2 tsp ginger powder 1 tsp cinnamon powder 1 tsp bicarbonate of soda 75 ml yoghurt 75 ml milk 1 egg Custard Sauce200 ml thick, prepared custard 3 tbsp thick yoghurt 3 tbsp whipped cream
Method: Beat 1 tbsp butter and 1 tbsp grated jaggery together and spread over base and sides of a 7" cake tin. Top with pineapple slices and walnut halves. For topping, melt the butter, honey and jaggery. Cool and whip in yoghurt, milk and egg. Stir in dry ingredients. Pour over base in tin. Bake in a preheated oven at 170 degrees C for 30 minutes. Remove from oven and turn out. Serve warm with prepared custard, to which 3 tbsp thick yoghurt and 3 tbsp whipped cream has been beaten in.
Recipe By: Roopa Gulati
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