Ingredients

• 1/2 cup - All-purpose flour
• 1/2 cup - Cornmeal
• 1/2 cup - Ricotta cheese
• 1/2 cup - Canola oil
• 3/4 cup - Chopped pineapple chunks
• 3/4 cup - Sugar
• 1 tsp - Baking powder
• 3 tsp - Egg replacer powder + 4 tbsp - Warm water
• A few almond flakes

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