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 juice: While 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.