Pineapple and Ginger Upside Down Cake Recipe

 
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Pineapple and Ginger Upside Down Cake
  • Recipe Servings: 4
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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.

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

  • 1.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.

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