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.
1/2 cup buckwheat flour
1/2 cup semolina
50 gm paneer
1 Baby eggplant
1 cup curd
1 tbsp oil
1 tsp red chilli flakes
1 tbsp oregano seasoning
1/2 tsp salt
1 tbsp maple syrup
1 tbsp vinegar
1 tbsp vinegar
1 tbsp ginger gralic paste
1 tsp baking powder
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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