Heat butter in a pan over a medium heat . Add the onion and fry for 3 - 4 minutes or until golden brown then add ginger and garlic paste and stir well .
Then add SOYA keema again fry for few minutes , add tomato puree and spice powder salt and sugar mix well .
Now add the tomato sauce and stirring constantly then add the white wine vinegar and cook another 3 - 4 minutes . Remove from the heat and set aside to cool .
Preheat the oven 200°C for 10 minutes .
Grease an 8
In a mixing bowl cream together the sugar and butter until pale and fluffy .
Now add the curd , semolina , flour , baking powder and coconut and mix until the mixture is well combined , and is of a dropping consistency .
Spoon half of the batter mixture into the greased cake tin , spoon the filling mixture on top of the batter and spread it evenly over the batter .
Pour over the remaining batter mixture .
Transfer the pan to the oven and bake for 35 minutes or until a skewer comes out clean when inserted into the centre of the soya cake .
Make a sour cream Frosting ....
In a medium bowl mix together the butter , sour cream , vanilla , lemon juice . Stir in confectioners sugar and beat with an electric mixer until smooth .
Wine glazed in my style ....
Heat 2 tablespoons olive oil in a pan
Add 2 tablespoon chopped onion and 1tablespoons chopped garlic fry till the golden brown then add 1teaspoon sugar , 2 tablespoons white wine vinegar 1tablespoons sugar 1teaspoon pepars powder and 1/2 cup of red wine cooked for 5 minutes and turn off the flame .
When cool the cake at room temperature first icing the sour cream then drizzle with wine Glazed and cut into the slices and serve .
SOYA KEEMA STIR FRY VANILLA CAKE is an unusual sounding dish . But it's taste just out of the world ☺☺
