Posted by Kathy Lee | File under : ,
1 tin Pineapple
200g Flour
180g Sugar
120 ml refined oil
3 eggs
1 1/2 tsp Baking Soda
Sauce
15 - 20 Fresh Strawberries
4 tablespoon Sugar
1/4 tsp Cinnamon Powder
1 tablespoon Strawberry Jam

Procedures:

Sauce:
Chop the strawberries into tiny pieces.
Heat 1 cup of water and add the chopped strawberries.
Cook till the sugar gets dissolved and strawberries are soft.
Add the cinnamon and stir.
Cook on a low flame for a minute and then add the jam.
Mix gently and cook for another minute and remove from flame.

Cake:
Beat the eggs till fluffy.
Add the sugar and the oil and continue to beat with a hand blender or in a mixer till the mixture is smooth and the sugar has melted completely.
More smooth the batter more soft the cake will be.
Mix the baking powder in the flour and mix the sugar, oil and egg mixture slowly into the flour taking care that no lumps form.
Upside down Cake:
Grease a circular cake tin and lay out the pineapple pieces on the bottom of the tin.
Pour the prepared batter gently on the pieces and bake it in a preheated oven at 180C or till cake is done.
To check if the cake is ready insert a tooth pick in the center of the cake if it comes out clean without any mixture coating, the cake is ready.
Allow the cake to cool in the oven for 15 minutes.
after the cake gets cool, invert the cake on a serving dish with the pineapple sides on the top.
Then top it with the strawberry sauce.

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