Doesn’t this cake look absolutely gorgeous? It tastes delicious and it is healthy too! I have baked upside down cakes with strawberries and bananas separately but never tried them together.
Here I have used strawberry compote which has added to it’s aesthetic beauty as well as to it’s delicious flavor. Using combination of wheat, sorghum and amaranth flour has made it very healthy for kids.
- Wheat flour 1/2 cup
- Sorghum flour 1/2 cup
- Amaranth flour 1/4 cup
- Vanilla extract 2 teaspoon
- Eggs 2
- Baking powder 1 teaspoon
- Baking soda 1/4 teaspoon
- Organic raw sugar 3/4 cup
- Oil 1/3 cup
- Salt a pinch
- Milk a few tablespoon if the batter is too dry
- Banana 2-3 small variety
- Strawberry compote
- Strawberries 10
- Lemon juice 1 teaspoon
- Sugar 3 tablespoon
- Strawberry compote preparation: Take strawberries, lemon juice and sugar in a pan. Bring it to boil then simmer till it turns dark red for about 10 minutes. Mash the strawberries with spatula while simmering.
- Sieve the flours with baking soda, baking powder and salt atleast 5-6 times.
- Beat the eggs till it doubles up in volume.
- Add the sugar and beat till it’s light and creamy.
- Add vanilla extract, oil and mix.
- Fold the flour in batches, add milk if required. Do not over mix.
- Take a baking dish, spread generous amounts of strawberry compote on the base followed by two layers of banana slices over it.
- Pour the batter over it.
- Bake in a preheated oven at 180 degrees for 40 minutes or until skewer comes out clean.
- After 10 minutes invert the cake over a plate, transfer to a cooling rack. Cool completely before slicing.
- Seiving multiple times gives right texture to the cake, alternative flours tend to give denser texture so this step is very important.
- The compote can be made and stored in the refrigerator for a week, so you can make it earlier and use it when required.
- Baking time and temperature will vary with your oven.