Tuesday, August 12, 2014

Eggless Cooker-Made Cake with Wheat Flour/Atta & Flavoured Milk


This is a basic cake that serves as a tasty tea-time snack. I am baking after a very long time literally after a year. My oven isn’t working. It was damaged during the transit and so far 4 to 5 oven mechanics worked on it and nobody could succeed and but I didn’t want to give up my first ever oven with which i experimented working in convection for cakes.
So still searching for the magic- mechanic who could revive my darling oven! Well so i sort of took a break from baking but i couldn’t resist anymore after drooling over all bakes posted in blogs. So decided to give the pressure cooker technique a try and came up with this cake with whatever that came across my mind. My only aim was to make it eggless and also to use wheat flour instead of All-purpose flour. I like the flavoured milk from Amul so i always stock up a couple of bottles in my fridge. When I was rummaging thru’ the fridge thinking whether to go with vanilla extract or lemon zest or orange juice suddenly this crazy idea of using elaichi (cardamom) flavoured milk popped up in my head. Though I went ahead and prepped the cake batter with all the new ideas that came up in my head, only after popping it in the cooker i realised that i was using wheat flour, flavoured milk, eggless and cooker technique all for the first time-it sure gave me jitters. Thank god! It came out pretty well i should say! Now off to the recipe.

Ingredients:
Wheat flour-1 cup
Sugar-1/3 cup
Soda bi-carb-1/4 tsp
Baking powder-1/4 tsp
Amul Elaichi (cardamom) Flavoured Milk-1 bottle (200 ml)
Sunflower Oil-1/4 cup
Almonds- 10, coarsely chopped
Preparing the Cooker:
1. Use a cooker big enough, so that the cake tin doesn’t touch the sides of the cooker walls. This facilitates even cooking of the cake without uneven browning/burning. I used a 5 ltr cooker.
2. Remove the whistle and gasket.
3. Place the stand (the one that came along with the cooker) or a small silver plate at the bottom of the cooker. The plate /stand avoid direct heat onto the cake.
4. Close the cooker with the lid and heat in high flame for two minutes just before placing the cake tin inside. Do not use the whistle. This step is like preheating the oven.
5. Simmer the flame completely and place the cake tin inside. Close the lid and cook.
Preparing the Cake-tin:
1. Brush the entire inner surface of the cake tin with oil/butter.
2. Dust it with wheat flour.
3. Shake off the excess flour.
Preparing the Cake batter:
1. In a mixing bowl sift in the wheat flour, baking powder and soda bi-carb together. Add the sugar and mix.
2. Add the oil and mix well. Then add the flavoured milk and mix well together.
3. Finally add the chopped almonds and mix the batter.
4. Transfer the cake batter to the prepared cake tin.
5. Now place the cake tin in the preheated cooker, close the lid and completely simmer the flame.
6. Allow the cake to cook for 30 minutes. Then keeping checking on the cake by poking in a knife dipped in water. If the knife comes out clean the cake is cooked. Mine took 45 minutes.
7. Remove the cake tin from the cooker and allow it to cool.
8. Now the cake requires a cooling time of minimum 20 minutes. Do not disturb the cake while cooling else they may not fall out of the cake tin and they may crumble.
9. After the cooling time, slowly run a knife thru’ the edges of the cake tin. Make sure the edges of the cake have left the sides of the cake tin wall.
10. Now turn the cake tin upside down give a couple of taps and transfer the cake to a wired rack.
11. Slice and serve with a little cream on top or with a cup of tea.

Notes:
*This cake is a bit on the crumbly side.
* Do not overcook else it will become dry.
* Allow the cooling time else the cake may not turn out in the shape it is meant to be.
* All- purpose flour can also be used.
* Adjust the sugar according to your taste. But take into account that flavored milk has sugar in it. Brown sugar can also be used.

*I went a little overboard as I am baking after a long time so a little more photos and so was a little more writing at the start.
Disclaimer:All the views and opinions about brands are of my own and this is not paid review.

1 comment :

  1. Wow mouthwatering and very tasty looking recipe. I will definitely try this at home. Have you tried Pakistani Cooking Recipes I love all Pakistani Recipes and mostly the appetizers by zarnak sidhwa recipes

    ReplyDelete