Well, well, well, here we are, two years in.
Today is the two year anniversary for Paarulz Kitchen !
Life has been so beautiful with this blog on my side, a lovely space where I can share my passion for cooking & photography, and opened for me a new world of knowledge; both food and styling, and of course an amazing pack of friends!
Everyone define their success differently and I will define my success with the love and support I received from you all. I owe my blog to all my wonderful readers, to my fellow bloggers and to my friends for having faith in me, for continuously inspiring me, for appreciating my work through likes, motivating me by trying my recipes and giving me valuable feedbacks. I got connected to many foodie friends and bloggers. Some of them are my closest friends today. I still feel my journey has just begun and I have miles to go. I have no idea what is in store for me in the coming year, but I’m hoping it to be successful.
Into my third year of blogging, I look forward to embrace “staying healthy” as my mantra. I will be focusing on clean eating, and introducing a lot of healthy recipes and cook more of India’s diverse cuisine.
Being a travel lover, I also wish to write travel posts (hope I get to travel a lot) focusing on the local cuisines or produce available at the places I visit. Collaborating with bloggers, creating a platform for home cooks is another to-do item on my wish list which we are working on . And of course, I would love to explore my photography skills and shoot for local restaurants and farms who wouldn’t mind amateurs like me.
More importantly, I want to hear from you. What do you like? What do you not like? Am I stuck in a rut with respect to certain aspects? Should I be doing something differently? Is there something you’d like to see more of on this blog? Please tell me.. I am listening.
I’ll wait to hear from you. Till then, I’ll leave you with one of my favorite recipe and a most heartfelt ‘THANK YOU’!!
I always love to bake something special for birthdays and anniversaries. And this day being the most special one I baked my favorite Eggless Pineapple Upside Down Cake…moist and tender topped with pineapple rings and cherries just perfect for any celebrations, birthdays, or anniversaries.
And this cake? It’s the BEST!!! I know that I repeat this dialogue every time, but trust me guys…this cake is…OMG, seriously so delicious! And yes, keeping my words this cake is one of the healthy bake, NO MAIDA , NO SUGAR, NO EGGS, NO BUTTER !
To make the cake, you should begin by preparing the topping. Unlike a traditional cake, an upside-down cake has topping at the bottom of the pan, rather than the usual grease-flour preparation. That way, when the cake is flipped over, you have a special treat waiting on top.
So lets begin;
Preparation Time – 25 minutes
Cooking Time – 40 minutes
Serve – 6-8 slices
8-9 nos. – Pineapple Rings
10 nos. – Cherries / Candied Cherries
1 teaspoon – Ghee
2 teaspoon – Jaggery Powder
For Cake Batter :
1 cup – Whole Wheat Flour
1/2 cup – Jaggery Powder
4 tablespoon – Ghee
6 tablespoon – Fresh Yogurt
1/2 teaspoon – Vanilla Extract
1 teaspoon – Baking Powder
Pinch of Salt
How to go about it –
Layering The Pan:
- Grease 6 inch round pan, cut the parchment paper of same diameter of the base of pan and place it inside the pan and keep aside.
- Heat a pan, add ghee, reduce the flame and add jaggery powder, keep mixing.
- Once the jaggery melts switch off the flame. Pour this caramel into the greased pan.(See that the caramel coats the pan evenly)
- Place the pineapple rings on the caramel and place the candied or fresh cherries in the holes and empty spaces.
Preparing Cake Batter:
- Preheat the oven at 180 degree celsius for 20 minutes.
- In a mixing bowl, whisk together jaggery powder and ghee.
- Now add curd and vanilla extract. Mix well so that all the ingredients are well incorporated. Our Wet mixture is ready.
- In this wet mixture, sieve together whole wheat flour, baking powder and pinch of salt.
- Begin to mix the dry ingredients with the wet ingredients with spatula. Do not over mix.
- Prepare the smooth batter.
- Pour this batter into prepared pan. Make sure its not over flowing. Now tap the pan so that the bubbles are released.
- Place the cake pan in pre-heated oven at 180 degree for 40- 45 minutes or till the top is golden. Time varies from oven to oven so keep a check.
- Once the cake is baked, check with the skewer, it should be clean.
- Keep the cake pan on wired rack for about 10- 15 minutes and allow it to cool.
- Invert the cake on the top of the large serving plate. Remove the parchment paper. Slice, serve warm, room temperature or even cold. Enjoy the classic pineapple upside down cake with scoop of vanilla ice cream or just the way I did with my evening tea !
- Cover the cake and store for upto 3 days in the refrigerator.
- Always sieve the dry ingredients while preparing the batter.
- I have used fresh pineapple rings, you can use canned.
- Pineapple can be replaced with apricots or any other fruit of your choice.
- In place of jaggery you can use brown sugar or even refined sugar.
- Check the baking time according to your oven as temperature lay from oven to oven.
- Keep it in refrigerator if left 🙂 which i doubt !!
Do try this classic pineapple upside down cake and also what’s your favorite upside down cake? Let me know in the comment section below.
Happy Baking !!
Once again, Thank You my family, friends and my dear readers for the huge support you have showered me with… !
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