This is one cake I've made many times over. It is supposed to be the one cake that Appa loves. For some reason, I always remembered this recipe as being extremely complicated. It had been a while since I baked this last. At least 7 or 8 years, if I remember right. For years, I followed the recipe that Tarla Dalal's book, "The Pleasures of Vegetarian Cooking" carries. This afternoon, I used my own recipe, but followed her method.
My friend had bought a can of pineapple slices and had been after me to make this Pineapple Upside Down Cake for a few weeks now. Finally, the muhurtam for this cake came today. After an elaborate lunch of mixed vegetable sambar, cluster beans curry and zucchini kootu, we set out to make the cake. I don't know if it is just that I've baked a lot more in the last 2-3 years or if I interpreted the recipe differently earlier. Even the "original" recipe didn't seem very complicated today.
My friend's 5 year old helped me by breaking the eggs into the bowl, helping hold my hand mixer while I mixed the batter and later, she placed the cherries decoratively after some deliberation about where all the candied cherries could be placed.
Here is the recipe:
4 slices Canned Pineapple
Candied Cherries for Decroration
4 tbsp Golden Syrup
1 cup Flour
1/2 cup Sugar
1 tsp Baking Powder
1/4 tsp Baking Soda
a Pinch of Salt
1/2 cup Milk
1/4 cup Oil
1/2 tsp Pineapple Essence
1 Egg, beaten
Preheat the oven to 400F (200 C).
Prepare an 8 inch square cake tin by greasing it and dusting it with flour. Arrange the pineapple slices and the cherries decoratively in the tin. Pour the golden syrup over the slices, making sure that the entire base of the tin is covered.
Sift the flour with the baking powder, baking soda and salt.
In a mixing bowl, add the egg, milk, sugar, oil, and pineapple essence. Beat well together. Add the flour mixture to this and blend well.
Pour the batter over the pineapple slices. Bake for 30 minutes or until a knife/skewer, inserted into the centre of the cake, comes out clean.
Cool the cake and transfer the cake onto a plate. Cut into slices and enjoy! My dear friend's daughter Dhwani turns three today. This little cake is being sent to the Netherlands through this blog just so she can enjoy it today. Happy Birthday Dhwani.