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Pressure Cooker Pound Cake

Pressure Cooker Pound Cake

Name: Pressure Cooker Pound Cake
Total time: 51 s
Yield: 6
Ingredients: 160 g Atta; 1 cup Jaggery Powder; 1 teaspoon Baking Powder; 0.5 teaspoons Baking Soda; 1 pinch Salt; 80 ml Refined Oil; 2 units Raw Egg; 0.5 cups Slim Milk; 2 tablespoons Curd

Time55 Min

DifficultyIntermediate

Serves6

Some recipes are so basic yet brings you so much delight! One such recipe is the pressure cooker pound cake. Pound cake originated from the northern European region. But with time, numerous variations took place in the recipe according to the country and their cooking styles. The thing that remains intact about pound cakes is, they are extremely dense, have light flavours and are generally served

Ingredients

Dry Grocery

Atta

160 g

Jaggery Powder

1 cup

Baking Powder

1 teaspoon

Salt

1 pinch

Refined Oil

80 ml

Slim Milk

0.5 cups

Dairy

Curd

2 tablespoons

Other

Baking Soda

0.5 teaspoons

Raw Egg

2 units

Directions

1Grease a cake tin / pressure cooker tin and sprinkle some flour. Set aside

2In a mixing bowl, combine flour, baking powder, baking soda, salt and set it aside. In another bowl, whisk egg and jaggery powder until jaggery dissolves. Add curd and milk whisk again.

3Fold in the dry ingredients with spatula part by part. Mix until everything is well combined. Do not over mix.

4Pour the mixture into a greased tin. Do not tap.

5Preheat the pressure cooker without the lid, the cooker has to be hot inside while keeping the cake tin. Carefully place the tin in the pressure cooker. Remove the gasket (rubber lining of the lid) and whistle, and cover the cooker. Let the cake bake on a medium flame for 30-40 min or until the toothpick inserted in the center comes out clean.

6Once done, let the cake cool down completely in the tin before demoulding

7Cut and serve with tea or coffee.