Buckwheat Flour Upside Down Cake
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Today I am sharing to something else. I am going to do an upside down cake. A savoury one with buckwheat flour, eggplant, caramelized onions onions, tomato and paneer.
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Ingredients
- 1/2 cup buckwheat flour
- 1/2 cup semolina
- 2 onion
- 1 to mato
- 50 gm paneer
- 1 Baby eggplant
- 1 cup curd
- 1 tablespoon oil
- 1 teaspoon red chilli flakes
- 1 tablespoon oregano seasoning
- 1/2 teaspoon Salt
- 1 tablespoon maple syrup
- 1 tablespoon vinegar
- 1 tablespoon vinegar
- 1 tablespoon ginger gralic paste
- 1 teaspoon baking powder
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Instructions
- Cut the slices of tomato, paneer, eggplant and onion.
- Grease the grill pan and roast eggplant and paneer slices.
- In a another pan add oil heat it add onion roast slightly.
- Add maple syrup mix well. Cook for 2 minutes.
- In a bowl add buckwheat flour and semolina.
- Add curd, ginger garlic paste, salt.
- Mix well and make lump free batter.
- Add red chilli flakes, oregano seasoning and mix it.
- Grease the cake mould with oil and lay baking sheet on it.
- Arrange grilled panner and tomato slices.
- Spread 3 tbsp caramelized onions in center.
- Now arrange grilled baby eggplant slices.
- Now add caramelized onions in batter.
- Add baking powder and mix well.
- Pour the batter on it.
- Pre-heat the oven at 180°c for 10 minutes.
- Bake the cake in oven for 30 minutes.
- Now our buckwheat flour upside down cake is baked perfectly.
- Let it cool and demould the cake.
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