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

Method:

1. Mix egg replacer powder and warm water together into a thick paste.
2. Beat ricotta cheese, sugar and canola oil together until they turn soft and fluffy.
3. Mix together the cornmeal, all-purpose flour and baking powder and keep aside.
4. Add the thick paste of egg replacer powder to the cheese-sugar mixture and beat well for a few minutes.
5. Add gradually the flour-cornmeal mixture and turn into cake batter.
6. Add the chopped pineapple chunks to the cake batter and fold gently.
7. 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.
8. Recipe courtesy: Priya Easy N Tasty Recipes