EGGLESS PINEAPPLE UPSIDE DOWN CAKE

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INGREDIENTS
2 cups wheat flour or whole wheat flour
1 1/2 cup powdered sugar or 1 can of condensed milk
1 tsp pineapple essence
1/2 cup softened butter
1/2 tsp baking soda
1 tsp baking powder
pineapple slices and cherries depending on the size of your baking bowl

METHOD
Sift flour, baking soda and baking powder together and keep aside. Blend together butter, pineapple essence and sugar till creamy.

Keep blending and add sifted flour little by little preferably in 3 parts to avoid lump formation.


Add milk and blend again. (Add more if required)

THE CONSISTENCY OF THIS BATTER WILL BE LITTLE THICK AS COMPARED TO OTHER CAKES BATTER.

Pictorial:

1. Sift flour, baking soda and baking powder and keep aside.

2. Blend together sugar or if you are using condensed milk, butter and pineapple essence.

3. Blend on medium or you can do same with hands using wooden spoon.

4. Texture have become creamy now. Add flour in 2-3 steps and blend again (sorry! Forgot to take pic)



5. Blend and add milk.

6. Blend again to make smooth creamy texture. (Batter will thick for this cake)

7. Take baking pan. Here I have used spring pan, which is very convenient for de-moulding cake.

8. Spread 2 tbsp of melted butter generously.

9. Arrange pineapple slices and cherries.

10. Pour batter over it. Bake it for 30 minutes at 180°C.

11. After 30 minutes. Check cake by piercing toothpick or knife, should come out clean.  Let the cake come down to room temperature, roll knife on the edges gently all over and turn it upside down and open the spring to de-mould.

12. Kids favourite cake is ready!!

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.


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