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Buckwheat Flour Upside Down Cake
Neeru Gupta
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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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Served As
Breakfast
Recipe Cuisine Type
Indian
Servings
5
Ingredients
1x
2x
3x
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
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.
Keyword
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