How to Make Eggless Pineapple N Ricotta Cheese Cake
Mix egg replacer powder and warm water together into a thick paste.
Beat ricotta cheese, sugar and canola oil together until they turn soft and fluffy.
Mix together the cornmeal, all-purpose flour and baking powder and keep aside.
Add the thick paste of egg replacer powder to the cheese-sugar mixture and beat well for a few minutes.
Add gradually the flour-cornmeal mixture and turn into cake batter.
Add the chopped pineapple chunks to the cake batter and fold gently.
Preheat the oven to 350 degrees F, grease a cake pan or use a silicone mould, pour the cake batter, sprinkle the almond flakes and bake the cake in middle rack for 30 minutes or until a skewer comes out clean.
Recipe courtesy: Priya Easy N Tasty Recipes
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.