My Bestie Birthday | Chocolate Lemon Cake | Boiled Lemon Choco Cake | Pressure Cooker Baking

We should remember and care about our friends not only while we’re together, but when they’re far away. Long-distance friendship is the strongest one. This quote is perfect suitable for defining our friendship.

Bestie Since 2005

When you go to college, you get to meet people from different walks of life, different countries, continents, hear stories that will last a lifetime, and see things you won’t forget. Most friends you make in college last forever. When meeting people in college, there are two categories of people you’ll meet. The first group is those who are just a passing phase in your life, while others become your best of friends. I am lucky to have you in my life.

Pressure Cooker Cake

Last year, I baked Orange Chocolate Cake and it turned out delicious. She is a huge chocolate fan. This year I made chocolate cake but with the combination with lemon. This chocolate lemon celebration cake is no ordinary cake. The secret of this lemon delicious cake is – The Whole Boiled Lemon. When lemon is boil for that long, its bitterness slips into the water. You can use the whole lemon with skin and all, for a moist and delicious result.

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Ingredients:
Whole Wheat Flour – 1 cup
Brown sugar – 1/2 cup
Cocoa powder – 1/4 cup
One lemon
Baking Powder – 1/2 tsp
Baking soda – 1/2 tsp
Refined Oil – 1/4 cup
Greek yogurt – 3/4 cup

For Topping:
Chocolate chips – 1/2 cup
Milk – 2 tbsp
Sprinkles for decoration
Candy lemon slices

Lemon Chocolate Cake

Method:

  1. Boil lemon (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ) or in a saucepan put 1 cup of water and lemon. Boil it for 30 minutes covered in low flame. After boiling allow orange to cool down completely. Then remove its pulp and remove pith from the skin.
  2. Wet mixture: In a grinder mix brown sugar, oil, yogurt, boiled orange (with the skin after removing pith) and grind into a smooth batter.
  3. Dry mixture: Sieve flour, cocoa powder, baking powder, baking soda. Mix dry and wet mixtures.
  4. Put prepared batter into a greased pan and 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.

Tips:

  1. Adjust sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of curd.
  4. 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.
  5. For best results use lemon with thin skin.

For Topping : Melt chocolate chips in a microwave for 3 minutes. Add little milk and mix it well. Quick Chocolate ganache is ready. Spread evenly on cake and let it rest.

Yummy and Delicious

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.

Beautiful slices

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.
  • Avoid baking without spreading salt at the bottom. Salt absorbs some heat from the extreme hot base and prevents overheating. I never used salt in my baking because I use a heavy bottom aluminum cooker and I am baking for the past 10 years in the same cooker. It works perfectly fine. But, it depends on the brand, quality of the pressure cooker. I use prestige 5 liters heavy bottom pressure cooker for baking.
My Baby – Ray

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 8 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 8 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.
No Oven Cake


Whole Wheat Wood Apple Cake (Aata Bael Ka Cake) | Summer Special | No Egg No Maida (APF) No Butter

Bael Fruit also is known as wood apple, elephant apple or monkey apple. It gets the name wood apple because of its hard wooden shell. Woodapple shells are tough, and the inside consists of a brownish pulp and small white seeds.

Wood Apple or Bael Fruit

The wood apple tree is native to India but is also found in Sri Lanka, Thailand, and other regions in the southern part of Asia.  It has a lot of health benefits and it’s very rich in minerals like iron, phosphorus, and calcium. It’s also a rich source of vitamin B and citric acid.

Delicious Summer Cake

I have already posted the recipe for Woodapple Juice and Woodapple Jam. Now this time its a “CAKE ” Yes, tea time summer cake made with whole wheat flour, milk, and wood apple jam. I have added chopped bael candy (Patanjali Product) instead of dry fruits. Glazed with wood apple jam and sprinkle some colored mint flavored fennel. It turned out so moist and delicious. Do try this cake this summer.

Wood Apple Jam

Ingredients :
Whole Wheat Flour – 1 and 1/2 cups
White Powdered Sugar -3/4 cup
Milk – 1 Cup
Baking powder – 2 tsp
Woodapple Jam – 3/4 cup + 3 tbsp
Refined Oil – 6 tbsp
A pinch of Salt
Chopped Bael Candy (I used Patanjali Bael Candy) – 1/2 cup

For Topping: Mint Flavored Fennel – 2 tbsp

Method:

  1. Toss 1 tsp of wheat flour with chopped Bael candy and keep it aside.
  2. Dry Ingredients – Sieve whole wheat flour, baking powder, salt and add tossed Bael candy. Mix them well.
  3. Wet Ingredients – In a grinder mix sugar, oil, milk until, woodapple jam, smooth mixture.
  4. Now mix wet ingredients with dry ingredients well.
  5. Spoon about 1/2 cup of the batter into the baking pan. Spoon woodapple jam over the cake batter keeping batter away from the edges of the pan.
  6. Spoon remaining cake batter over the woodapple jam layer.
  7. 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.
  9. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
  10. Now take a spoon of woodapple jam and spread with help of butter knife. Sprinkle mint fennel.
  11. Allow the cake to cool completely before slicing.
Summer Tea Time Cake

Tips:

  1. Adjust sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. 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.
No Oven 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.

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.
Made Cake with Woodapple Jam

Mother’s Day Special | Rooh Afza Beetroot Cake Baked In Pressure Cooker | Recipe With Rooh Afza

Mother’s Day is right around the corner. Make your mum’s day more special with this flavorful Rooh Afza Beetroot Cake. Nothing speaks love more than homemade baked goods.

This cake is super rich, flavorful and moist. I baked it using “sooji” or rava, whole wheat flour, curd, beetroot and “Rooh Afza”. Rooh Afza is the “summer drink of the east” because of its properties of cooling effect are enduring, which gives freshness and energy in very hot summer. It is used in Falooda, Kulfi, Phirni, Pudding, Kheer, Lassi and Milk Shakes. This cake is made of Rava or Sooji plus with whole wheat flour. Beetroot (my favorite veggie) adds beautiful pink color. Hero of this flavorful recipe is “RoohAfza”. Do try this cake

RoohAfza – My Favorite Summer Drink

Mother’s Day Special | Rooh Afza Beetroot Cake Baked In Pressure Cooker | Recipe With Rooh Afza

Ingredients:
Sooji or Rava or Semolina – 1/2 cup
Whole Wheat Flour  – 1/2 cup
Powdered Sugar – 3/4 cup
Curd or Yogurt – 1/2 cup
Refined Oil – 1/4 cup
Rooh Afza – 1/8 cup
Boiled Beetroot – 1 & 1/2 cup (2 small Beetroot )
Baking soda – 1/4 tsp
Baking powder – 1/2 tsp
A pinch of Himalayan Salt

For Topping:
Roasted pumpkin seeds – 1 tbsp
Chopped Pistachios – 4 tbsp
Fennel – 1/2 tbsp
Sweet Fennel – 1 tbsp

Method:

  1. In a pan add grated beetroot with sugar. Cook on low medium flame till mixture thickens.
  2. Add rava, whole wheat flour (sieve), fennel seeds, salt in a bowl.
  3. Wet ingredients: In a grinder add curd, oil, beetroot sugar paste, roohafza. Make a smooth puree.
  4. Now add rava whole wheat flour mixture into wet ingredients. Keep aside for 20 minutes (covered).
  5. After 20 minutes (add 2 tbsp of milk if the mixture looks dry) add baking soda, baking powder and mix it well.
  6. Put batter into a greased baking pan and sprinkle topping over cake and with help of spatula press topping gently. Tab the pan.
  7. Bake in the cooker for 60 minutes.
Super moist & tasty treat

Tips:

  1. Adjust sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. 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.
  5. For Boiled Beetroot: Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes.
Summer Treat

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.
Rooh Afza Beetroot Cake Baked In Pressure Cooker

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.
I enjoyed with Coffee

Chocolate Peanut Butter Banana Cake | Tea Time Cake | Pressure Cooker Cake Recipe

Chocolate Peanut Butter Banana Cake is a moist chocolate cake with homemade peanut butter swirl and roasted peanuts on top. The cake is super moist with a strong banana flavor and a hint of peanut butter. This cake has the best combination – Peanut butter, Chocolate, and Banana

Chocolate Peanut Butter Banana Cake

Certain foods just go better together. Sometimes it’s because the flavor combo is irresistible, like peanut butter and chocolate, and sometimes it’s because the nutritional profile of each food complements the other and makes the final dish even more nutritious. Earlier, I baked Chocolate peanut butter cakeand it’s a foolproof recipe. But, the addition of ripe bananas makes this cake moist and delicious.

Tea Time Cake

Add on it’s a whole wheat cake recipe. Peanut butter and whole wheat bread are nutritious foods all by themselves. Peanut butter provides protein, heart-healthy mostly good fats, and is a good source of micronutrients including vitamin E, folate, and niacin. Whole wheat flour adds more nutrition, not to mention nutty and tasty flavor, to baked goods and other flour-based recipes.

Pressure Cooker Cake Recipe

When you’re baking with bananas, ripe bananas gives you a wide array of benefits. If the bananas are ripe, they’re much easier to mash and incorporate into the batter of the cakes, muffins and cupcakes. They’re also sweeter, as more of the starch has converted to sugar. 

This cake has the best combination – Peanut butter, Chocolate, and Banana.

Recipes With Ripe BananaPeanut Butter Banana Tea Time Cake, Banana Malpua, Whole Wheat Carrot Banana Cake, Dates Prunes Banana Cake, Eggless Whole Wheat Banana Walnut Dates, Banana blueberry smoothie , Creamy Avocado Banana Smoothie, Whole Wheat Banana Choco Cake.

Chocolate Peanut Butter Banana Cake | Tea Time Cake

This delicious cake is eggless and 100% made with whole wheat flour, with no butter required. Instead of butter, I used three ripe bananas which make this cake incredible moisture. While peanut butter gives it a richness that might just make this your new favorite cake recipe with peanuts and banana.

100% made with Whole Wheat Flour

Ingredients :
Ripe banana – 3 (small size)
Whole wheat flour – 1 & 1/2 cups
Cocoa powder – 1/4 cup
Brown sugar – 1/4 cup
Refined oil – 1/4 cup
Homemade peanut butter – 1/2 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Roasted & crushed peanuts for toppings + 1/8 Cup Homemade peanut butter
A pinch of Himalayan pink salt

Healthy Tea Time Cake

Method :

  1. Dry Ingredients – Sieve whole wheat flour, cocoa powder, baking soda, baking powder, salt, directly in the bowl.
  2. Wet Ingredients – In a mixer add bananas, brown sugar, oil, peanut butter and grind it into a smooth paste.
  3. Now mix wet and dry ingredients well. Put the batter into a greased pan. Sprinkle topping over batter and with help of spatula press nuts gently. Spread peanut butter with help of fork.
  4. Tab the pan on a countertop to release any large air bubbles.
  5. Put the pan into the preheated pressure cooker and bake it for 1 hour.
  6. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
  7. Allow the cake to cool completely before slicing and enjoy.
No Oven Cake

Tips:

  1. Adjust brown sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. 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.
Best use of Ripe Banana

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.
Cooker 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.

Choco Coconut Whole Wheat Cake | Bounty Cake | New Friends In Netherlands

Netherlands is one of the most beautiful and clean countries that I have visited so far. It has something for everyone and as it is truly multicultural (With approximately 178 different cultural backgrounds Amsterdam is a blend of people from all over the world). There are certain unique aspects of the country, and only something you can truly understand if you have experienced it by yourself. We moved to the Netherlands in 2018, a new country, adapting new culture, everything is new. Everyone we met in the Netherlands welcomes us with open arms. From making new friends (in dutch class), learning the Dutch language, discovering a new culture, getting used to the new education system, first snow experience, coffee meetups, meeting people from different countries, using a bicycle to commute (back to childhood memories), fall in love with dutch fries, my first baking class, making new chai partners, friends visiting Amsterdam and addition of a new member to our family, “Ray”.

Chocolate and coconut are one of the best dessert flavor combinations and it reminds me of a taste of Bounty chocolate. I made this cake for my friends ( My Dutch language class), it was a huge hit.

Bounty Cake

The texture of this choco coconut cake is a fine crumb and it is very moist. The flavor is simply wonderful, packed with coconut and cocoa, it’s a perfect cake to go with a cup of coffee. Recently, I shared vanilla coconut cake recipe with whole wheat flour. In this recipe, I just add one more ingredient that is cocoa powder and it turned out super yummy chocolate flavor cake. Chocolate lovers do try this cake …..

No Egg, No Butter& No All Purpose Flour

Ingredients:

Whole Wheat Flour – 1 cup

Brown Sugar – 1/2 cup

Desiccated Coconut – 3/4 cup + 1/4 cup

Cocoa powder – 1/8 cup

Baking Powder – 3/4 tsp ( 1/2 + 1/4 tsp)

Baking soda – 1/2 tsp

Refined Oil – 1/4 cup

Milk – 3/4 cup

Choco sprinkles – 1/4 cup

A pinch of salt

Method:

  1. Dry Ingredients: Shift whole wheat flour, baking soda, baking powder, cocoa powder, salt twice and keep it aside.
  2. Wet Ingredients: Now add milk, sugar, oil in a grinder until smooth.
  3. Now mix wet ingredients with dry ingredients, coconut powder. Mix them well.
  4. Put batter into a greased pan. Sprinkle 1/4 cup of coconut powder with choco sprinkles over prepared cake batter and with help of spatula press gently.
  5. Tab the cake pan on a countertop to release any large air bubbles.
  6. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
Cake With Whole Wheat Flour

Tips:

  1. Adjust sugar according to your taste.
  2. You can also use brown sugar instead of white sugar.
  3. Baking time may vary.
  4. If cake batter looks dry, add 2- 4 tbsp of milk.
  5. 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.
Choco Coconut 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 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 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.

Eggless Cherry Orange Cake | Boiled Orange Cake | Baking With Whole Wheat Flour

Eggless Cherry Orange Cake is a moist and delicious fruit cake. It could also be called a Whole Orange Cake because the entire orange (peel, juice, and pulp) is used. It is perfect served with a warm cup of tea or coffee. In Orange cake generally, we use juice or zest of orange. But in this cake, I used “boiled orange”. Yes, boiled orange with peel, juice, and pulp. It will give you a perfect & full flavored orange cake.  Oranges Lovers do try this cake.

Eggless Cherry Orange Cake

Ingredients :

Flour – 1 cup

( I used 50:50, Whole Wheat Flour: Maida or All Purpose Flour )

Malta Orange – 1

Cherry (deseeded) – 1 cup

Powdered White Sugar – 1/2 cup

Cold milk – 1/2 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

Boiled Orange Cake

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 the skin after removing pith) and grind into a smooth batter.
  4. Toss cherry with 1 tbsp of whole wheat flour and keep it aside.
  5. Dry mixture: Sieve flour, baking powder, baking soda, vanilla custard powder, salt. Add tossed cherry and keep it aside.
  6. Mix tossed cherries 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 the cake pan into the preheated pressure cooker and bake it for 1 hour 10 minutes.
Tea Time Cake

Tips:

  1. Use Malta Orange for the best result.
  2. Don’t reduce the quality of sugar otherwise, the cake will taste bitter.
  3. Baking time may vary.
  4. 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.
Baking With Whole Wheat

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.
Pressure Cooker 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.
Healthy Slice Of Cake

Malai Custard Cake | No Oil Cake | Eggless Whole Wheat Tea Time Pressure Cooker Cake

Malai cake is delicious, rich cake with a flavor of thick cream and it’s a perfect tea time partner. Creamy malai makes this cake so soft it just melts in the mouth. Cream refers to “MALAI” – It is a thick yellowish layer of fat and coagulated proteins that form a layer on the surface of the milk. It is formed when raw milk is heated for an hour and then it cools down completely. After that, a thick, yellow-toned layer of fat will form on the surface.

Malai Custard Cake

This layer is skimmed off. You can consume it directly, with sugar or use as an ingredient in cooking. Malai is used most often in North Indian dishes to make gravy rich and creamy. I already posted a sabji recipe with malai – Malai Ki Sabji. I didn’t add any oil or butter in this cake because of a good amount of butterfat already in malai. Do try it Cake …..

No Oil Cake

Ingredients:
Whole Wheat Flour – 1 cup
Malai or Cream – 1/2 cup
Powdered White Sugar – 1/2 cup
Vanilla Custard Powder – 2 tbsp
Baking Soda – 1/4 tsp
Baking Powder – 1 tsp
Milk – 1/2 cup (Room Temperature)
A pinch of Salt

Method:

  1. Dry mixture: Shift whole wheat flour, baking powder, baking soda, custard powder, salt. Keep it aside.
  2. Wet mixture: In a grinder add malai, sugar, milk and mix until smooth.
  3. Mix dry mixture into wet mixture and mix well.
  4. Put batter into a greased pan and tap 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.
Eggless Whole Wheat Tea Time Pressure Cooker Cake

Tips:

  • Baking time may vary.
  • 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.
Tea Time 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.

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.