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Pineapple and Ginger Upside Down Cake Recipe
Pineapple slices and walnuts on the tin base, the cake batter poured over it and baked. This ginger infused cake is made with yogurt and jaggery. Served with a thick custard.
- Total Cook Time1 hr
- Cook Time1 hr
- Recipe Servings4
- Medium
Ingredients of Pineapple and Ginger Upside Down Cake
- For the base:
- 4-6 pineapple slices
- 4-6 walnut halves
- 1 Tbsp butter
- 2 Tbsp grated jaggery
- For the cake:
- 100 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
- For the custard sauce:
- 200 ml thick, prepared custard
- 3 Tbsp thick yoghurt
- 3 Tbsp whipped cream
How to Make Pineapple and Ginger Upside Down Cake
HideShow Media1.
Beat 1 tbsp butter and 1 tbsp grated jaggery together and spread over base and sides of a 7" cake tin.
2.
Top with pineapple slices and walnut halves.
For the cake:
1.
Melt the butter, honey and jaggery.
2.
Cool and whip in yoghurt, milk and egg.
3.
Stir in dry ingredients. Pour over base in tin.
4.
Bake in a preheated oven at 170 degrees C for 30 minutes.
5.
Remove from oven and turn out.
6.
Serve warm with prepared custard, to which 3 tbsp thick yoghurt and 3 tbsp whipped cream has been beaten in.