Pineapple Ginger Cake Recipe | Food Diaries | Masala TV | Zarnak Sidhwa | Dessert

Pineapple Ginger Cake is a very easy to make cake that you can bake at home. Collect all the praise you deserve for this scrumptious tasting cake. Watch this Masala TV video to learn how to make Pineapple Ginger Cake and Cottage Cheese Steak on Ratatouille Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 28 September 2021. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel @ https://bit.ly/3ac5djo or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MasalaMornings #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Food Pineapple Ginger Cake: Ingredients: Butter 70 gm Caster sugar 1/2 cup Vanilla essence 1 tsp Egg 1 Flour 1 1/2 cups Baking powder 1 tsp Ground ginger 3 tsp Milk 3/4 cup Pineapple (cubed) 1/2 cup Ginger marmalade (warmed) 2 tbsp Method: Beat butter, caster sugar and vanilla until creamy, then add the egg. Fold flour, baking powder, ginger and milk into butter mixture until combined. Spread mixture into a greased and lined pan. Scatter over pineapple. Bake at 180 degrees C for 30 minutes or until a skewer inserted into the centre comes out clean. While cake is still warm, brush top with ginger marmalade. Cottage Cheese Steak on Ratatouille: (French Vegetable Stew) Ingredients for Ratatouille: Eggplant (cubed) 1 Capsicum (cubed) 1 Carrot (cubed) 1 Zucchini (cubed) 1 Tomatoes (blanched and pureed) 4 Garlic (minced) 4 cloves Onion (chopped) 1 Basil leaves few Oregano a pinch Red chili flakes a pinch Fresh Parsley as required Salt & Pepper to taste Olive oil 2 tbsp For Cottage cheese steak: Cottage cheese (cubed) as required Bread crumbs as required Olive oil as required Method: Brush the cottage cheese pieces with oil, coat with bread crumbs and grill or pan fry until done. Set aside. In another pan heat olive oil, add the onion and garlic and sauté. Add the eggplant, carrot, capsicum and zucchini and sauté but don’t overcook. Add the pureed tomatoes, parsley, basil, oregano, red chili flakes, salt and pepper, cook until the tomatoes are done. Plate on a serving dish with cottage cheese on top. Sprinkle fresh parsley and serve.