Eggless upside down Pineapple Cake (Pressure Cooker Style)

pineapple cake

Because I no longer have an oven has made me think of alternate ways of baking a cake. This tool is easily available in every household and is used on a daily basis by everyone – yes, a Pressure cooker came to my rescue and let me cook a home-made cake.
Also, In India, my family doesn’t use eggs. So, if I wish to make and eat a cake – it has to be an eggless one. So I went ahead in trying my hands on baking an Eggless Upside-down Pineapple Cake. An upside down cake is special as fruits retain the same shape and colour and this adds to the beauty of the cake

Without further ado, let me take you to the recipe of Pressure – cooker style Eggless pineapple upside down cake.

Preparation time: 20 – 30 minutes
Cooking time: 45 to 60 minutes

Ingredients –

Maida – 2 cups
Baking powder – 1 teaspoon
Baking soda / cooking soda – 1/2 teaspoon
Butter – 1/2 cup (melted)
Powdered sugar – 1 to 1.5 cups
Curd – 3/4 cup
Milk – 1/2 cup
Pineapple rounds – 5
Pineapple syrup – 2-3 tablespoon [ I used canned fruit so the liquid in which pineapple pieces were there was used here]
Brown sugar – 2 tablespoon
Water – 2 tablespoon

Recipe –

1. Take your cake pan (preferably stainless steel or aluminum – please do not use nonstick utensil for pressure cooker style) of a size whose sides don’t touch the pressure cooker’s sides. Add brown sugar and water. Heat it over a medium flame till the sugar caramelizes. Set aside to cool.

2. Meanwhile , take a bowl and add in Maida, baking powder, and baking soda ( if using self-rising flour then omit the use of baking powder), and give it a mix.

3. Make a well in the middle and add butter and mix.

4. To this, add yoghurt and mix well.

5. Add in the powdered sugar and mix evenly.

6. Slowly add in the milk and mix till it get a not too liquid nor a solid consistency (consistency should be somewhat like idli batter).

7. Finally add in the pineapple syrup, and set aside.

8. In the meantime, dress your caramelized solution with pineapple rounds covering the base of the dish. My dish used 3 full rounds and semi circles of the remaining rounds.

9. Add the prepared cake batter to it. You can smoothen the surface with a spatula.

10. Make your pressure cooker ready (I used 6.5L aluminium cooker) – remove gasket and do not use weight for this. Keep a small stainless steel cup inverted in the cooker. This acts as a stand for our cake dish (it is to ensure that the cake dish doesn’t touch the base of the cooker directly).

11. Do not add water as you are going to bake it and not steam it. If you have sand at home, you can use it in the cooker in place of that cup

12. Preheat the cooker on a high flame for 2 minutes.

13. Now with a tong, keep the cake dish inside and be careful not to touch the cooker parts as they will be hot because of the pre-heating.

14. Cover the lid and bake / cook it on a high flame for starting 5 minutes.

15. Then simmer it and cook for a minimum of 45 minutes to 1 hour.

16. Please keep checking in between by inserting a knife in the middle. If it comes out clean – your cake is ready.

Once the cake is done, take it out with care and let it cool for 15-20 minutes.

just out from cooker

17. Slowly insert the knife around the outer circle and try and invert it onto a plate.

18. When inverted, your pineapples shine at the top. Your (pressure cooker style) eggless pineapple upside down cake is ready to serve.

upside down p cake

Enjoy and dig in as your meal is ready!!

It is best served when warm. You can serve it with vanilla ice cream or whipped cream also. Or else enjoy it on its own.

Comments and suggestions are welcome!!

Happy cooking!!

Banana & Chocolate Upside down cake –

cake

You smell ripe bananas at home and wonder-how to use them? You could do the usual – a banana shake, or a fruit custard. But if you are looking to try something new, like me, then you are at the right place – yes, I am making banana and chocolate upside down cake.

I initially made this in an oven. My friends in India wanted to know whether this can be made in a pressure cooker, and so I tried that as well. Blogs like edible garden and wiki-how helped me. Both cakes came out well – from the oven and from the cooker. The recipe remains the same, and I shall discuss both the methods here separately.

I have enjoyed every part of this cake – making, baking, serving and most of all eating it. I hope you will love this as much as I did and let me know how it turned out for you. Let’s get to the recipe without further ado. Comments are always welcome.

Ingredients –

For the topping:

1/3 cup plus 2 tablespoons (60 g) brown sugar
2 tablespoons water
2 ripe large bananas
A few drops of lemon juice

For the cake:

1 1/2 cups (210 g) self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup (150 g) granulated sugar
2 tablespoons (30 g) melted butter, salted or unsalted
2 medium eggs
1/2 cup banana puree (about 1 banana mashed by hand or mixer)
2 tablespoons yoghurt
1/2 teaspoon vanilla extract
1/2 cup (80 g) chocolate chips or chopped chocolate pieces

Method –
Making it in the oven:
1. To make the topping, place the brown sugar and water in an 8-inch (20 cm) square / round cake pan.

Warm the pan directly on the stovetop over low heat, stirring until the sugar is thoroughly moistened.

Simmer the mixture for about 45 seconds. (It won’t melt to become completely smooth, and there may be a few bare spots, which is normal.) Let cool to room temperature.

2. Peel and slice the bananas in 1/4-inch (1 cm) slices or rounds. Arrange them in slightly overlapping rows over the melted brown sugar. Sprinkle with a few drops of lemon juice.

3. Preheat the oven to 350ºF (180ºC).

4. Whisk together the flour, baking soda, salt, and cinnamon in a large bowl, making sure there are no lumps. Mix in the granulated sugar.

5. In a small bowl, mix together the butter, eggs, banana puree, yoghurt, and vanilla.

6. Make a well in the center of the dry ingredients and stir in the wet ingredients until almost combined. Do not over-mix. Gently fold in the chocolate pieces.

7. Scrape the batter into the pan over the bananas, then use a spatula to carefully spread the batter over the sliced fruit.

8. Bake for 40 minutes, or until the cake feels just set in the center when you touch it or check it with a toothpick – it should come out clean.

9. Cool the cake for about 20 minutes, then run a knife along the edges of the cake to help it release from the pan. Invert the cake onto a serving platter.

Serving Suggestion:
The cake is best served warm with whipped cream, vanilla ice cream, or by itself as a snack.

photo1CANY3VID

Making it in pressure cooker:

1. To make the topping, place the brown sugar and water in a round cake pan or any bowl which will go inside the cooker. Make sure you use a cake pan (please do not use non-stick ones; aluminum works best, even stainless steel was OK as I used that here.) that fits comfortably in the pressure cooker without the sides touching.
Warm the pan directly on the stovetop over low heat, stirring until the sugar is thoroughly moistened.

Simmer the mixture for about 45 seconds. (It won’t melt to become completely smooth, and there may be a few bare spots, which is normal.) Let cool to room temperature.

2. Peel and slice the bananas in 1/4-inch (1 cm) slices or rounds. Arrange them in slightly overlapping rows over the melted brown sugar. Sprinkle with a few drops of lemon juice.

3. Preheat the pressure cooker with a plate having a stand on it (like an idli plate) and minus the gasket and weight on the cooker lid, on high heat for 2 minutes. [You can even use sand in the pressure cooker in place of the plate. It is just to ensure that the bottom of your cake bowl should not touch the base of the cooker directly as otherwise the bottom of cake will cook very fast as compared to other sides]. Do not add water to the cooker, otherwise you will end up steaming the cake.

4. Whisk together the flour, baking soda, salt, and cinnamon in a large bowl, making sure there are no lumps. Mix in the granulated sugar.

5. In a small bowl, mix together the butter, eggs, banana puree, yoghurt, and vanilla.

6. Make a well in the center of the dry ingredients and stir in the wet ingredients until almost combined. Do not over-mix. Gently fold in the chocolate pieces.

7. Scrape the batter into the pan over the bananas, then use a spatula to carefully spread the batter over the sliced fruit.

8. Use a pot-holder to keep the cake pan inside, since the cooker will be hot because of the pre-heating.

9. After placing the batter in, close the lid and cook on medium heat for 5 minutes and then lower the flame to just a simmer. The cake, depending on the size of your cake pan and pressure cooker, will take anywhere between 40 minutes to 1 hour to bake.

10. Keep checking until the cake feels just set in the center when you touch it or check it with a toothpick – it should come out clean.

11. Cool the cake for about 20 minutes, then run a knife along the edges of the cake to help it release from the pan. Invert the cake onto a serving platter.

Serving Suggestion:
The cake is best served warm with whipped cream, vanilla ice cream, or by itself as a snack.

cake slice

If made an hour or so in advance, it can be inverted on the serving platter, and left with the cake pan over it, to keep it warm. Otherwise it can be rewarmed in the microwave, or can even be enjoyed at room temperature.

Storage: The cake can be made up to two days in advance, although it is best the day it’s made. To freeze it, wrap it securely in a plastic wrap; it can be frozen for one to two months.

Notes

1. In case you don’t have self – rising flour, you can substitute it with all-purpose flour + 1 teaspoon of baking powder and a pinch of salt. Rest remains the same.
2. Do not use gasket and weight on the pressure cooker while using it for baking a cake.
3. Use a pressure cooker that is at least 3 liters, but I recommend 5 liters if you have it available.
4. The main object of placing sand or plate with a stand inside the cooker is to help distribute heat evenly, In case, you don’t have any – then you place the pressure cooker on a flat griddle or tawa and cook the cake. It’s just an insulation between the flame and the bottom of the cooker to protect the cake.
5. Do not add any water to the cooker as we are trying a oven-like base for baking just using a pressure cooker. If you use water, it will be like steaming the cake.
6. The heat generated in pressure cooker will be enough to cook / bake a cake.
7. Make sure you use a cake pan that fits comfortably in the pressure cooker without the sides touching the cooker.
8. It’s probably best not to do this in a non-stick pressure cooker since dry-heating a non-stick surface without water or oil is not advised.
9. Baking in a pressure cooker reduces the life of the pressure cooker i.e. the safety valve and so regular baking is not recommended. Anything like once or twice a year is fine..

Deep Dish Spinach Pie

IMG_4465

Just the other day, we saw British Bake off on BBC 2 where they bake delicious dishes from scratch. My idea of baking was limited to cakes, cookies and muffins. So it was great to see them bake a whole meal. Now my hubby gets to eat these dishes at work but for my son and me, the only way of eating these baked dishes is to make them at home!

I finally tried my hands on a French baked dish – Deep dish Spinach pie. I collected all required ingredients and baked this yesterday. I hope you will enjoy this as much as I did and do let me know how it turned out for you. Let’s get to the recipe finally.

Prep Time: 15 minutes
Cooking Time: 30 to 40 minutes
Serves: 4

Ingredients:
2 tablespoons oil
1 small onion, chopped
2 cloves garlic – finely chopped
160gm spinach, chopped finely
1/2 cup grated mozzarella cheese
2 to 3 large eggs, lightly beaten
1/3 cup roasted pine nuts
1 teaspoons salt
2 sheets jus roll puff pastry
1 extra-large egg beaten with 1 tablespoon water for egg wash

Recipe –
1. Preheat the oven to 375 degrees Fahrenheit / 200 degree Celsius
2. Heat the oil in a sauté pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender.
3. Add the garlic and cook for another 1 minute.
4. Meanwhile, squeeze most of the water out of the spinach and place in a bowl.
5. Add the onion mixture, eggs, salt and pine nuts. Mix well.
6. Unfold one piece of puff pastry, roll out into a rectangle, and poke with a fork and place in a rectangular baking dish with the edges draped over the side. [Important note: puff pastry gets very sticky so it is recommended that you sprinkle some flour on the counter and flatten it with a rolling pin.]
7. Scoop the spinach mixture on top of the pastry in the baking dish.
8. Roll out the second piece of puff pastry on a floured board until it is also a rectangle.
9. Place the second sheet of pastry in the opposite direction over the spinach and tuck the sides down into the baking pan being sure it reaches all the way down to the bottom piece of pastry.
10. Then roll up the flaps from the bottom pastry. In a circular motion go around the entire parameter of the baking dish and roll and seal pinching along the way to make a seal on top.
11. Brush the top with egg wash and then use a fork to poke the top of the pastry a few times. Bake for 30 to 40 minutes, until the pastry is lightly browned and puffy. Let cool 20 minutes before slicing.
Your French meal is ready

pie<
Enjoy!!