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Upside Down Jack fruit Cake

Upside Down Jack fruit Cake

Cooking Time

Preparation Time : 10

Cook Time : 40

Total Time : 50


Serves 8

  • Jackfruit carpels (3 for pulp and 9 for the topping, cleaned, cut and deseeded) 12 nos

  • Dried jack fruit flour – (optional, could be replaced with semolina or whole wheat flour, otherwise) 1/2 cups

  • Whole wheat flour 1 cups

  • Grated coconut 1/2 cups

  • Jaggery syrup 1 cups

  • Grated jaggery 1/4 cups

  • Baking powder 1 tsp

  • Baking soda 1/4 tsp

  • Vanilla essence 1 tsp

  • Salt 1/2 tsp

  • Coconut Milk 1 cups

  • Oil (and little more for greasing the tin) 1/2 cups


  • 01

    Prepare the baking tin by greasing and placing a parchment paper.

  • 02

    Grease the paper too with oil and spread the grated jaggery on it.

  • 03

    Now place the pieces of jack fruit on the jaggery crumbs. Keep it aside.

  • 04

    Sieve the whole wheat flour, dried jackfruit flour, baking soda, baking powder, and salt twice so that everything is thoroughly mixed.

  • 05

    Now make a pulp of the jackfruit carpels with 1/4 cup of coconut milk.

  • 06

    Next mix together this pulp, the remaining coconut milk, oil, jaggery syrup and vanilla essence and whisk together.

  • 07

    Add grated coconut to this mixture. And mix.

  • 08

    Next slowly add the dry ingredients in small porions to the wet mixture and fold gently, until everything is mixed.

  • 09

    Preheat the oven to 180 degree centigrade.

  • 10

    Pour the batter into the already prepared cake tin.

  • 11

    Bake for 45 minutes.

  • 12

    Let it cool for at least 45-60 minutes. Now flip the tin on a flat plate carefully.

  • 13

    Remove the parchment paper and enjoy your delicious and flovoursome cake bites.

  • 14

    You may garnish with dried coconut flakes (using whipped coconut milk cream) and cashew nuts.



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