Cake time once more...before we take a break.
Nine day fast period of navratras coming up...so these nine day ...I'll try and detoxify my body...too much sugar ,too much butter...
These nine days I put a restriction on myself...no eggs,no meat ,no grains...just the “non”grain flours and seeds and some veggies with tons of tomatoes...
I wouldn't call it a vicious cycle but...
Really makes you appreciate the humble Dal Roti for the next few months...by the time this effect wears off...its time for the next round of fasting...keeps you grounded on mother earth for sure!
What a vibrant colour...If I can say so myself.
The Pineapple Upside Down Cake... has eluded me for more than a while now...I have had times when the cake came out easily off the tin but the pineapple stayed behind.Maybe it felt the warmth of its mothers womb and did not just want to cut the umbilical cord!
Once ,the center of the cake sank like the titanic...and even Romeo the dog refused to eat the debris....
I had seen Nigella Lawson do something like this on her TV show...so I did the caramelizing like she did...only she had a cast Iron cake tin....and the cake ...its a basic butter cake.
I had seen Nigella Lawson do something like this on her TV show...so I did the caramelizing like she did...only she had a cast Iron cake tin....and the cake ...its a basic butter cake.
I had some leftover pineapple slices and I decided to risk it all for the last time...with the promise never to venture here again if this attempt failed.well,happy to say that our father in heaven was a little more than receptive ...and this one was pretty ,pretty and spectacular.
Hallelujah & Perseverance are two nice words...whichever order you use them...
Lets get started...
For the
Pineapple upside down cake...
You need
For the caramel
100 gms sugar
55 gms butter
For the cake
7 slices of pineapple...tinned or fresh
10-15 glace cherries.... red is indeed spectacular!
1 ½ cups flour(cup American- 225-240 mils)
1 cup sugar
½ cup cold milk
2 tsp baking powder
1 tsp vanilla essence
115 gms butter softened
2 eggs separated
Few drops lemon juice
First things first...if you have an iron cake tin WOW ...use it...the others use the regular aluminium tins.Put both the ingredients for the caramel in the tin and place over heat.
without stirring, let the sugar melt in the butter and caramelise like so...
Eer .....I should have taken it off a couple of seconds ago,but I got distracted...a mother of a battle was happening between the son and the dog,so....
Take it off and let it cool a bit.Start your batter.
Put your oven on at 180C to preheat.
Cream the butter ,sugar and the egg yolks and the vanilla.
Alongside sift the flour,baking powder and pinch salt well.
Now to the creamed butter mix, add the flour in 3 batches alternating with the cold milk.The batter will be thick.
Now place the drained pineapple slices on the slightly cooled caramel and put in the cherries in the holes or wherever you want to place them.
Tip out any excess liquid.
Into the separated egg whites add the lemon juice and whip till peaks form.
Now simply fold in the egg whites into the ready cake batter gently and pour over the pineapple studded caramel.
Praise the lord and put it in the oven for 45 minutes.
If your cake is not cooked at the end of the 45 minutes...it could be because of the liquid the pineapple slices give out,just cover the cake with foil and pop back into the oven for 15 to 20 minutes.The caramel will be oozing out from the sides and basically tempting you,wait till the toothpick comes out clean .
Put it on a rack and let it cool for at least an hour.should be just warm to the touch when you run a knife around the edges ,cover the tin with your serving platter and turn over.
Lo and behold......does your prowess with all things chemical not surprise you???lolzzzzz
OK the cake...
And the drama...
And the happy faces...
This cake was in honour of the best friend..Angad Prashar , not mine but Upamanyu’s...By special request!
Angad Prashar
Hope you did enjoy it.
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