Savory Buckwheat Upside-Down Cake with Eggplant and Paneer
50 minutes
790 reads
About Savory Buckwheat Upside-Down Cake with Eggplant and Paneer
Get ready for a delightful twist on the classic upside-down cake! This savory Indian-inspired recipe features nutritious buckwheat flour as the base for a hearty and flavorful cake layered with caramelized onions, juicy tomatoes, creamy paneer, and tender eggplant. It's a unique and satisfying breakfast or brunch option that's as visually appealing as it is delicious.The earthy buckwheat complements the vibrant vegetables beautifully, creating a memorable culinary experience. This recipe is perfect for those looking to explore unique flavor combinations and enjoy a wholesome, satisfying meal. Prepare to impress your friends and family with this innovative and delicious creation.Beyond its deliciousness, this recipe showcases the versatility of buckwheat flour in savory applications, opening up a world of culinary possibilities.
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
For the Caramelized Onions
- 2 Onions chopped, medium
- 2 tbsp Maple Syrup
- 1 tbsp Olive Oil
For Grilling
- 50 gm Cottage Cheese indian cottage cheese
- 1 Eggplant also known as brinjal, chopped, small to medium size
- 1 Tomato chopped, medium size
- 1 tbsp Olive Oil for grilling
For the Batter
- 1/2 cup Buckwheat Flour
- 1/2 cup Semolina also known as suji
- 1 cup Yogurt also known as curd
- 1 tbsp Ginger Paste or garlic paste
- 1/2 tsp Salt or to taste
- 1 tsp Chili Flakes red
- 1 tbsp Oregano dried, or italian seasoning
- 1 tsp Baking Powder
- 2 tbsp Olive Oil for greasing the pan
Instructions
Prepare the Vegetables and Paneer
- Cut the eggplant, paneer, tomato, and onions into slices.
Grill the Eggplant and Paneer
- Lightly grease a grill pan with olive oil. Grill the eggplant and paneer slices until slightly browned and cooked through.
Caramelize the Onions
- Heat olive oil in a pan. Add the chopped onions and sauté until softened. Stir in the maple syrup and cook for another 2 minutes until lightly caramelized.
Make the Batter
- In a large bowl, combine the buckwheat flour, semolina, yogurt, ginger paste, salt, red chili flakes, and oregano. Mix well to form a smooth, lump-free batter.
Assemble and Bake
- Grease a cake pan with olive oil and line the bottom with a baking sheet.
- Arrange the grilled paneer and tomato slices in the bottom of the pan.
- Spread about 3 tablespoons of caramelized onions in the center.
- Arrange the grilled eggplant slices on top of the onions.
- Gently fold the remaining caramelized onions into the batter. Stir in the baking powder.
- Pour the batter evenly over the vegetables and onions in the prepared pan.
- Preheat the oven to 180°C (350°F) for 10 minutes.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before inverting it onto a serving plate.
Recipe Notes
Expert Tips for the Best Savory Buckwheat Upside-Down Cake
- For extra flavor, marinate the paneer in a mixture of yogurt and spices for 30 minutes before grilling.
- If you don't have maple syrup, you can substitute with honey or brown sugar.
- Feel free to add other vegetables like zucchini or bell peppers to the cake for extra color and flavor.
- To ensure even baking, use a springform pan or a cake pan with a removable bottom. This will make inverting the cake much easier.
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Recipe Nutrition
Calories: 191kcalCarbohydrates: 26gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 228mgFiber: 1gSugar: 4g
Neeru Gupta
Articles: 53
4 Comments
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Such a perfect dish! Thank you.
Looks so wonderful! Thanks for posting.
Looks so flavorful! Thanks for posting.
This is wonderful! Can’t wait to taste it.