Recipe contributed by: Tanaz Daruwalla Medhora
This is a version of my mom’s pineapple upside down cake. I still remember her making this in the portable oven she had. She would put her old type written cook book propped against the wall as she measured out the sugar and sifted the flour. Over the years, this book was stuffed to the brim with other recipes she had torn out from newspapers and scribbled all over with her notes to make each recipe better. She has passed on her passion for cooking on to me and not only is this cake is a part of my childhood memories but this is the same way that I too scribble in my big recipe folder that I have.
After moving away from home, I look for ways to cook healthy and tasty for my family of four. I have tweaked a few details from my mom’s original recipe, including swapping maida for whole wheat flour, finely chopping some pineapple pieces in to the batter and adding cardamom powder to give it that signature Parsi warmth.
I like to serve this cake warm along with fresh pineapple slices and also some vanilla ice-cream on the side. This way I can convince my children to have the fresh fruit and I also know that the cake is good for them too so its okay for them to have another slice should they wish to.
Trust me, when you make this heirloom cake (that always reminds me of the 70s for some reason), you will want another slice too!
This post is part of my ongoing series on the blog, the A to Z of Parsi Food which has been curated in collaboration with Parsi food enthusiasts globally. For more interesting recipes follow the hashtag #AtoZChallenge mentioned below.