My Version of Basic No-oven Eggless Cake. Slightly spiced. Nutty. Crusty yet moist!
So, its Christmas today. Wasn’t particularly chirpy. Rather depressing. I am just trying to distract myself from some disturbing thoughts.
So thought of baking a cake. Turned out absolutely fantastic. Had tried in the past, couple of times with great disastrous results.
And wait, this was baked in a cooker (pressure cooker) and tasted no different than.. infact better than… a convection oven/ microwave version. Though its perfect for an oven too.
You got to trust my recipe because I am a novice. Hence would give detailed basic recipe with in-hand experience tips.
Thanks for host of recipes available online on basic sponge cakes. I have added my twist to suit my taste for a nutty crusty moist non-creamy feel to my mouth.
Great for beginners!
Note The Ingredients
All Purpose Flour (Maida) : 1/2 cup
Whole Wheat Flour (Aata) : 1/4th cup
Semolina (Suji/rawa) : 1/8th cup
Milk : 1/4th cup
Condensed Milk : 1/2 cup
Ghee/Clarified Butter : 1/2 cup
Curd/Yoghurt : 1/2 cup
Sugar/ powdered sugar : 1/4th cup
Salt : a small pinch
Baking Powder : 1 1/2 tsp
Baking Soda : 1/2 tsp
Cocoa Powder : 3 tsp
Vanilla Essence: 1/2 tsp
Lemon zest : 1/2 tsp
Garam masala/ or just cinnamon powder : Just a pinch
Almonds, Raisins, Cashews : 1/2 cup
Cake Garnish Sprinkles: Optional : 2 tsp
Take a big bowl. Sieve into it the all purpose flour, whole wheat flour, semolina, baking powder, baking soda, cocoa powder all together
In another bowl, mix/lightly whisk the milk, condensed milk, yoghurt/curd, vanilla essence, lemon zest. Keep aside.
Melt the clarified butter/ghee separately
Now, blend/whisk the sugar into the melted clarified butter/ ghee well. Keep aside
In to the big bowl of dry ingredients (i.e. the mix in point no.1)… add the mix from point no. 4 ( clarified butter + sugar) and mix from point no. 2 (milk, condensed milk, yoghurt/curd, vanilla essence, lemon zest )
Whisk/fold it all together. Never over whisk or over blend a cake mix. The bubbles and the fluffiness are good.
The batter shouldn’t be runny. It should be thick yet velvety. (not too tight when you try to run a whisk through it)
Taste this batter to check if you want more sweetness
Top it up with the nuts and raisins
Sprinkle pinch of Garam Masala or Cinnamon powder
1. Take a container that fits inside an aluminum cooker
2. Grease this entire container with clarified butter by applying it with a greasing brush or hand
3. Add 1 tbsp semolina/flour to it and dust/coat the entire container for a dry layer. This helps the cake come out easily once ready. Tap out the excess.
4. Add the cake batter mix into this container gently with a flat ladle/spoon
5. Remove the circular rubber/ gasket and the whistle lid from the pressure cooker
6. Add one to two cups of salt in the bottom of the cooker
7. Close the lid and let heat for 5 to 6 minutes. (Just like we need to preheat too when baking in an oven)
8. Now open the lid
9. On this base of the salt carefully keep a small steel bowl or some kind of separator
10. Carefully place the container with batter on top of the separator
11. Close the lid
12. Heat on high for 5 minutes. Then lower the heat
13. Relax. Set an alarm of 40 minutes
14. After 40 minutes check by carefully opening the lid
15. The cake should have risen by now with a beautiful brown crust and aroma
16. Insert a fork. It should come out clean. If not cook for few more minutes.
17. Let cool slightly once ready.
18. Take the container out and invert/flip it upside out down into a big flat plate by tapping to unmould . Flip again on a different plate so that the garnished top is visible.
19. Garnish the top with sprinklers
20. Go eat!
1. You can use the same recipe and bake in an oven as well.
- You can bake in a pre-heated oven at 180ºc (360ºf) for 30 minutes
2. You can vary the amount of cocoa powder depending on how chocolaty you want it
3. You can add more of all purpose flour if you do not have semolina. Semolina adds crispiness though
4. If you do not have condensed milk, replace with full cream milk
5. Almonds add great nutty flavour. You can add or decrease the nuts as per your wish. Don’t go overboard though else it will get too rich too handle! Atleast I like my cake simpler.
6. Greasing the container and coating it with flour is important to help the final cake come out of it beautifully and avoid sticking it to the container
7. Powdered sugar is recommended however I used simple sugar and it was just fine
8. never over-beat a cake mixture batter
9. Pre-prep is crucial while baking. Measure accurately and proportionately to avoid disasters and wastage. You can always vary the ingredients once the batter is ready before baking it
10. Though strongly recommended to use the same, however if you do not have clarified butter, replace it with unsalted butter or oil if you want. Don’t compromise on the quantity of fat though for this cake
11. Don’t add water to pressure cooker. Salt at the base helps create a oven like environment.
12. Let the cake container not stick to the sides of the cooker
Posted on December 25, 2014, in basic, cakes, eggless, food recipe, fusion, holiday recipes, semolina, sweet, vegetarian and tagged aata cake, basic cake recipe, christmas, christmas cake, christmas recipes, condensed milk cake, eggless cake, Fiesta Friday, how to make cake in pressure cooker, maida cake, rawa cake, semolina cake, spiced cake, vanilla cake, vegetarian cake, whole wheat flour cake, yoghurt cake. Bookmark the permalink. 16 Comments.