Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake Recipe.
You can have Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake using 12 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake
- It’s of Whole Wheat Flour – 1 & 1/2 cups.
- It’s 1 cup of Boiled pumpkin puree.
- It’s 3/4 cup of Powdered white sugar.
- Take 1/4 cup of Oil.
- You need 1/4 cup of Water or Buttermilk or Milk.
- It’s of Baking powder – 1 & 1/2 tsp.
- You need 1/4 tsp of Baking soda.
- It’s 1 tbsp of Vanilla custard powder.
- You need 3 tbsp of Roasted pumpkin seeds.
- You need 1 of mixture of golden raisins, black raisins, dried blueberries, dried apricot – 1 cup (1/4 cup each).
- Take 1/2 tsp of Cinnamon powder.
- Take 1 pinch of salt.
Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake step by step
- In a bowl add golden raisins, black raisins, dried blueberries, dried apricot (chopped) and 1 cup of hot water. Keep it aside for 15 minutes (covered). Then drain water and spread on a kitchen towel. Let it dry for 10 minutes and toss with 2 tbsp of whole wheat flour. Keep it aside..
- Wash and peel pumpkin. Cut into cubes (200 gms) and boil in a pressure cooker with 1/4 cup of water. Make a smooth puree of boiled pumpkin cubes. It yields 1 cup of pumpkin puree..
- Dry Ingredients – Sieve whole wheat flour, baking soda and baking powder, cinnamon powder, custard powder, salt together. Keep it aside. Wet Ingredients – Mix sugar, oil, and water in a grinder until smooth. Mix both dry and wet mixtures. Mix them well and make a smooth batter. Put batter into a greased pan..
- Sprinkle roasted pumpkin seeds over prepared cake batter and with help of spatula press gently. Tap the cake pan on a countertop to release any large air bubbles. Put the cake pan into the preheated pressure cooker and bake it for 1 hour 30 minutes..
- Tips:
Adjust sugar according to your taste. You can also use brown sugar instead of white sugar. Baking time may vary. If cake batter looks dry, add 2- 4 tbsp of water or milk. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
- 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?
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. Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker). Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid..
- 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. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately. Eggless Pressure Cooker Cake is ready..
