Upside Down Savory Cake

Think half filled bowls of instant noodles, unwashed clothes strewn all over, late sleep-ins, unfinished projects, milk bottles lined up in a corner, and you have a pretty accurate picture of what hostel life used to be for most of us. I, personally, never had the privilege of this unhygienic debauchery. My roommate, and dear friend was obsessively compulsive about cleanliness and is to be completely blamed for an absolute deprivation of smelly linen and restaurant food. We always wore clean clothes, ate home-cooked meals, and well, didn't live at all like young students living far away from their families live.

One of the upsides of this tyrannical realm, however, was the great food we ate. And cooked. Our meals were simple and easily cooked, and were often improvised treats that looked like a lot of time had gone into making them, when actually, we had just about put them together. One of my favorite Breakfast Recipes from those days was the criminally simple upside down cake that we often made in an old pressure cooker, using old, crust-less bread.  I love the concept of upside down cakes and it was many years later that I realized that a far more sophisticated version of our rather rudimentary dish was what actually qualified as a real Upside Down. Something like the cakes shown below! But who cares! I still love my recipe, and so does my family.



Ripe, red tomatoes, thinly sliced
2 cups boiled and chopped potatoes
Two onions, thinly chopped
Olive Oil
12 medium slices of crust-less bread
Salt to taste

Heat a pan, and add about 2 tbsp oil. Add the chopped onions and let them cook till they are translucent. Now add the chopped potatoes and salt and mix well. Cover and cook for about 10 mins, stirring occasionally. Remove the pan from heat, and leave aside to cool slightly.
Slightly grease a round baking pan, and place the sliced tomatoes across the bottom of the pan. Now add one layer of bread slices over the tomatoes.
Over the slices, spread a layer of cooked potatoes.
Add another layer of bread slices over the potatoes.
Now put 2 -3 cups of water into a pressure cooker, and carefully lower the baking pan into the cooker, making sure that the water does not enter the pan.
Cover the cooker with the lid, but without the pressure cooker whistle, and let the cake steam for about 15 minutes.
Remove from heat and leave aside for 5 minutes before removing from the pressure cooker. Turn the cake out on a serving dish, and serve hot.

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1 comment:

  1. Oh this looks interesting, can't wait to try it. Its my first time visiting your blog. I'm off to see the rest! :)


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