Whole Orange Cranberry Cake | Pressure Cooker Cake | Boiled Orange Cake | Citrus Fruit Cake

This Whole Orange Red Cranberry Cake is loaded with orange flavor and it’s perfect for brunch or dessert. It is a sweet, moist tea time cake and it’s very, very orangey. This delicious orange cake doesn’t get an orangey flavor from a little zest or from orange juice. The secret of this Orangey tasty cake is – The Whole Boiled Orange.

Orangey Flavoured Cake

When orange is boil for that long, its bitterness slips into the water. You can use the whole orange with skin and all, for a moist and delicious result.

No Oven or Pressure Cooker Cake

Ingredients:
Flour – 1 cup
( I used 50:50, Whole Wheat Flour: Maida or All Purpose Flour )
Malta Orange – 1
Dried Red Cranberry* – 1/2 cup
Dried Chopped Apricot – 1/2 cup
Powdered White Sugar – 1/2 cup
Cold milk – 1/4 cup
Refined Oil – 1/4 cup
Vanilla custard powder – 1 tbsp
Baking powder – 1/2 tsp
Baking Soda – 1/2 tsp
A pinch of salt

Method:

  1. Boil whole orange (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ) or in a saucepan put 2 cups of water and orange. Boil it for 60 minutes covered in low flame.
  2. After boiling allow orange to cool down completely. Then remove its pulp and remove pith from the skin.
  3. Wet mixture: In a grinder mix sugar, oil, cold milk, boiled orange (with skin and pulp), vanilla custard powder and grind into a smooth batter.
  4. Toss soaked dried red cranberries and chopped dried apricot with 1 tbsp of whole wheat flour. Keep them aside.
  5. Dry mixture: Sieve flour, baking powder, baking soda or Eno, salt. Add tossed cherry and keep it aside.
  6. Mix tossed dried red cranberries, chopped dried apricot with dry and wet mixtures. Mix them well.
  7. Put prepared batter into a greased pan and tab the cake pan on a countertop to release any large air bubbles.
  8. Put cake pan into the preheated pressure cooker and bake it for 1 hour 10 minutes.
Boiled Orange Cake

Tips :

  • Soaked dried red cranberries in a half cup water for half an hour. Remove water and dry it completely. Then add into the flour mixture. By soaking it will slice easily.
  • For best results use orange with thin skin.
  • “Malta” orange is perfect for this cake.
  • You can use 1 cup of whole wheat flour too.
  • Don’t reduce the quality of sugar otherwise, the cake will taste bitter.
  • Baking time may vary.
  • If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 10 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Fruit Cake

Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

Important Notes:

  • Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
  • Baking Tin should be made of Aluminium.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Don’t add water to the pressure cooker.
No Egg, No Butter Moist Cake

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.

Zucchini Chocolate Cake With Whole Wheat Flour | Eggless Cooker Cake | Vegetable Chocolate Cake

This eggless rich and moist Zucchini cake is my favorite way to eat vegetables. The zucchini makes the cake so moist you would never even know there is a vegetable in it. 

Zucchini Chocolate Cake

This cake is not only egg-free but also contains no all-purpose flour or maida and uses oil instead of butter. It’s a perfect way to use up an abundance of zucchini in a dessert. The moisture in the zucchini lends itself to making the most perfect, moist chocolate cake. It tastes delicious – Chocolate lovers do try this ….

Eggless Cooker Cake

Zucchini has such a mild flavor that it pairs beautifully with everything from cinnamon to chocolate. When zucchini is in season, there’s so much to bake with it. In baking, zucchini as an ingredient similar to bananas or applesauce. It adds a wonderful texture and moistness to baked goods like bread or cakes.

Zucchini

Zucchini Chocolate Cake With Whole Wheat Flour | Eggless Cooker Cake | Vegetable Chocolate Cake

One of the fabulous foods of summer is zucchini chocolate cake made with fresh zucchini. It’s a fabulous way to use up all that extra zucchini. Adding the zucchini gives this cake an awesome moist and fluffy texture. The added nutrition is just a bonus.

Vegetable Chocolate Cake

Ingredients :
Whole wheat flour – 1 cup
Shredded zucchini – 1 cup ( squeezed and dry )
Cocoa powder – 1/4 cup
Brown sugar – 1/2 cup or 3/4 cup
Greek yogurt- 3/4 cup
Oil – 1/4 cup
Baking soda – 1 tsp
A pinch of himalayan salt
Chocolate sprinkles & crushed pistachios for topping

Tea Time Healthy Cake

Method :

  1. Dry ingredients: In a bowl sieve flour, cocoa powder, baking soda and salt. Add shredded and squeezed zucchini. Mix them well and keep it aside.
  2. Wet ingredients: In a mixer add brown sugar, curd, and oil. Blend them until smooth.
  3. Mix wet and dry ingredients together. Put prepared batter into a greased baking pan.
  4. Sprinkle topping over cake and with help of spatula press topping gently. Tab the cake pan on a countertop to release any large air bubbles.
  5. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
Kids Approved Cake – My son Reyansh loved it

Tips:

  • Don’t over mix the prepared batter.
  • Don’t demould quickly allow it to cool down completely.
  • Baking time may vary.
  • Brown sugar can be replaced by white sugar.
  • If cake batter looks dry, add 2- 4 tbsp of milk.
  • If baking in oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Chocolate Vegetable Cake

Pressure Cooker Method:

Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

Important Notes:

  • Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
  • Baking Tin should be made of Aluminium.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use a pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Don’t add water to the pressure cooker
No Oven Cake

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the cake is done.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
Pressure Cooker Cake