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Pineapple and Ginger Upside Down Cake

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.

Chef's Name	:	Roopa Gulati
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour
Recipe Rating	:

Tags: cake, desserts, ginger, pineapple, spring

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Ingredients

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

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 the cake:

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.

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