Pineapple Upside Down Cake

This one has been on my list for some time, baked it on our anniversary and then again got lasy with posting it over here. 

But here we are, better to be late than never !

DH loved it, actually he loves everything that has to do with pineapple ! :o)

By the way on the side note I found this article handy for the conversion, whenever i get confused following a recipe with different measurements :-)

http://allrecipes.com/howto/cup-to-gram-conversions/

Ok so... 

Let's collect Ingredients:

1 1/2 cups all purpose flour

6 Tbsp cake flour

6 Tbsp of ground almonds (Optional)

3/4 teaspoon baking powder

1/2 teaspoon salt

1 3/4 cups of sugar

1 cup unsalted butter at room temperature

4 large eggs

3/4 teaspoon vanilla extract

3/4 cup sour cream

Let's start Baking:

Caramel topping:

1. Take brown sugar and butter. Combine them and melt in a saucepan on medium heat until sugar dissolves and the mixture looks bubbly. (After sugar melts, don't stir) 

2. Pour mixture into stick-free cake pan. 

3.Arrange pineapple slices in a single layer ontop of the caramel mixture.

Cake:

1. Preheat oven to 325 F / 170 C. 

2. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. 

3. In a separate bowl, beat the sugar and butter together until light. 

4. Add eggs one at a time, beating after each addition. Beat in the vanilla. 

5. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. 

6. Pour cake batter over caramel and pineapple in pan.

7. Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. 

8. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

Enjoy !!!

Muhammara Dip

Muhammara - Spicy Red Pepper Dip

This recipe is in the draft since my last post.

I used this Dip with Vegetarian Berber Pizza - Medfouna, it went together fantastic !

Muhammara is a slightly spicy red pepper dip. It is easy to make and can be served with toasted pita bread or fresh veggies.

Original recipe calls for more Olive oil, but i just can't bring myself to use too much oil in any recipe whether it's olive oil or normal cooking oil / butter !

Let's collect ingredients:

2 Red Capsicum / Bell Peppers

1 Yellow Onion

3 tbsp Olive Oil

4 tbsp breadcrumbs

3/4 cup walnuts, crushed

1 1/2 tbsp red chilli powder

1/4 tsp cumin

Let's make Muhammara Dip: 

1. Preheat the oven at 175 degree C. Place whole red peppers on greased baking sheet, roast then for about 10-12 minutes turning approx every 4 mins.

2. Mix breadcrumbs in food processor with 2-3 tbsp cold water and blend them to make a puree. 

3. In a small pan, saute onion until lightly browned and add this sauted onions and olive oil to food processor with puree.

4. Remove capsicum from oven and peel off skin. Cut them into pieces, removing the seeds. Add them to breadcrumb mixture in food processor.

5. Blend the mixture to a dip consistency.

6. Add remaining ingredients and blend, adding olive oil as needed.

Serve as a dip with Pita bread wedges, kebabs or veggies ! 

Enjoy !!