Almond and walnut cake

Melt in mouth Almond and Walnut cake... Crumbly, soft, richness of nuts... must try cake. No eggs, no oven, baked in cooker cake.

Ingredients

Maida 1cup

Caster sugar 3/4cup

Curd 1/4 cup

Milk 1/2cup

Baking powder 1tsp

Baking soda 1/2 tsp

Chopped nuts 1/2 cup

(walnut, almond, cashewnut, raisins)

Vanilla essence 1/2tsp

Oil 1/4 cup

Chocolate sauce for decorating

Method

Add some salt or sand at the bottom of a pressure cooker and preheat the cooker in medium flame for 15 minutes. Place a stand in the salt to elevate the height.

Preheated cooker with salt

Take a bowl and seive the dry ingredients that's Maida, caster sugar, baking soda, baking powder into the bowl. This allows even mixing of dry ingredients. Also add the Chopped almond, walnut

Cashew and raisins to the bowl. Give a good mix.

Dry ingredients

Add the wet ingredients to the cake mix one by one. Curd, milk, oil, vanilla essence. Mix well to form a batter. Use cut and fold method for mixing the batter.

Cake batter

Grease a bowl with oil and dust with Maida to form a coating on all sides of the bowl. This step is crucial as it avoids cake from sticking to the bowl when unmoulding the baked cake.

Add the cake mix to the bowl. Place the bowl on the stand inside the cooker. Note that the bowl should not touch the sides of the cooker.

Remove the gasket and close the lid of the cooker.

Keep low flame and cook the cake for 50-55 minutes. Don't open the lid for minimum 30 minutes. Then open the lid and check the consistency.

Cake mix after 30 minutes

Closed the lid and Let it bake for another 15-20 minutes till the cake is completely cooked.

Poke a knife into the baked cake,if it comes out clean then your cake is baked to perfection.

Baked cake

Remove the bowl from the cooker and let it cool down to room temperature. Demould the cake when cooled.

Crumbly soft almond and walnut cake

Serve your cake with some drizzled chocolate sauce.

Comments

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