|
|
This cake is different twist on the usual pineapple upside down cake. Because this cake is so moist, it should be stored in the refrigerator.
You'll have some leftover creamy ginger soy dressing for salad later in the week.
Invest in a bottle of sesame oil for this recipe, you'll love the smoky flavor and a little goes a long way.
I like to use fresh spinach leaves but frozen works just fine.
The beauty of this dish is that it can be prepared in less than fifteen minutes, and can be easily dressed up with a serving of garlic bread.
|
|
|
Baked Goods
OUKosher RSS Feeds