Wednesday, 15 May 2019

Eggless Cake in cooker

Serves: 10-12 people




Ingredients:
  • Maida/ Plain Flour: 1 ¼  cup
  • Sweetened Condensed Milk: 200 ml
  • Baking pwd: 1 tsp
  • Baking soda: ½ tsp
  • Cardamom pwd: ¼ tsp
  • Sugar: 3-4 tbsp (optional, as we are adding condensed milk)
  • Oil: 3-4 tbsp (to keep the cake moist)
  • Salt: ¼ tsp
  • Unsalted Melted Butter: ½ cup (~100 gms)
  • Pineapple crushed (Tinned): ½ cup (Seive the juice and keep aside for later use)
  • Pineapple Juice: ½ cup (Seived above from the tinned pineapple slices) [You can use any other juice as well. But it needs to be sweet]
  • Pineapple Juice: 3-4 tbsp (Seived above from the tinned pineapple slices) (for brushing on the cake)
  • Baking paper
  • For icing:
    • Double Extra Thick Cream: 300 ml
    • Powdered sugar: 5-6 tbsp
    • Vanilla essence/ Pineapple essence: 2-3 tsp
  • For decoration:
    • Grated chocolate/ glaced cherries
    • Fruits: Pineapple pieces, cherries, peaches, kiwi, pomegranate etc.
    • Gems/ Choco chips
    • Chopped nuts


Method:
  • Take a cooker and add salt (~200 gms) to it. Preheat the cooker at low- medium flame.
  • Put a stand on the salt and a plate.
Cooker with stand

Cooker with stand and plate

  • Place the baking paper in the greased baking dish (in which you want to pour cake batter)
  • In a pan add all the dry ingredients: Maida, Baking soda, Baking pwd, cardamom pwd, salt. Mix well.
  • Now add condensed milk, melted butter, pineapple crushed, pineapple juice (1/2 cup). Gently fold it. Don’t stir rigorously. Pour the mixture in the greased baking dish.
  • Place the baking dish on the plate in the pre-heated cooker.
  • Remove the whistle of the cooker and bake it for 35- 40 mins on low- medium flame. (Check after 15-20 mins ).
  • To check if the cake is ready:
    • Put the knife in the centre of the cake and the knife should come out clean. Also, the cake will start leaving sides once it's ready.
  • Run a knife around the edges of the cake to separate the cake from the dish.
  • Now put a plate on the baking dish (having cake).Turn the dish upside down on plate.
  • Tap gently on the top (at the back of the dish). The cake will come out on plate.  

  • Let it cool.  Cut in 2 halves.


  • Brushing with pineapple juiceWhile the cake is still warm, prick it with fork gently (make sure that you don’t break the cake). Now spread the pineapple juice (3-4 tbsp) on the cake with spoon/ brush. (This will keep the cake moist)
  • For icing:
    • Beat the cream till it becomes thick. (I did with handmixer)
    • Add powdered sugar and vanilla essence. Mix properly.
    • Spread the cream on the cake on all sides.
    • Decorate with pineapple pieces, fruits, gems or choco chips.
    • You can stick nuts on the sides of the cake. (Take a handful of chopped nuts and gently stick them to the edges of cake)
    • Sprinkle some grated chocolate on the top.

PS:

  • Brushing the cake with pineapple juice is an important step that helps to keep the cake soft and moist.
  • The salt used for baking can be reused for baking again. Store it in separate container.
  • The cake made in cooker is more softer than the oven version.

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