A recent request by a good friend for a recipe ,for a Pineapple upside down cake,got me thinking on how long it’s been since I’ve made one of these !!!!!! You know how it is ,as you cook and try out a lot of different things ,the time tested recipes sometimes take a back seat .My family has been making noises of wanting this cake but they’ve been ‘small’ noises so I haven’t really paid heed to them !!! Not very nice ,I know ;)) While most cakes are a joy to make this one is definitely a delight as you anticipate the perfect upside down cake after it ‘s baked…while laying down the pineapple rings in a pattern !
After I got out the recipe ,it got me thinking if I could possibly use this recipe in an experiment towards making healthier cakes…and sometimes when the thought is so overwhelming,you need to get to it right away and the one thing I had on hand was a packet of organic Quinoa…while I am more in favour of Indian millets,I thought this would be a good ingredient to start with….plus I was a tad lazy to go and shop !
This recipe makes 1 round 20cm cake but if you are like me and just have to share what you make (my family will tell you ,that it’s a disease )…then you can divide the batter like I did into 2 loaf tins,medium and small…this way ,you get to make so many people happy,which is the reason why I cook, most of the time anyway ! Though this recipe calls for glace’ cherries,I however am not a fan so I haven’t used them.I’m sharing this recipe because everyone did enjoy it immensely,I was a bit apprehensive because of the graininess of the Quinoa but thankfully I only added about 25% of it to flour,the next time I will try adding a bit more !