Wednesday, May 30, 2012

Kex/Biscuit cup cakes-no eggs

This time I am posting a recipe of egg-less and very easy-to-make cake which I got from my SIL.
With little variations, this cake is not only tasty and hit but also required minimal and easy-to-find-in-kitchen ingredients. i.e. Normal tea time biscuits or kex. In India people use Parle G brand for this cake but I used some digestive biscuits and normal local made tea biscuits.

I baked it in Electric oven but my SIL prepared this cake in a pressure cooker and believe me the results were very close. So vegetarian people with no oven still has chance to show off their baking skills. ;)





Ingredients:

Tea time biscuits and digestive biscuits (powdered)-2 cups
Sugar grounded-1&1/2 cups (you can vary the amount of sugar on the basis of which brand biscuit you are using as it will also have sugar in it!)
Baking powder-1 teaspoon
Baking soda-1 small pinch
Vanilla essence-1 teaspoon
Milk 1& 1/2 cups
Cashew nuts or any other dry fruit of you choice.

Method:

Preheat the oven on 180 degrees Celsius for 15 minutes.
Add powdered biscuits, powdered sugar, and baking powder in a bowl and mix it well.

Pour in milk and vanilla essence and whisk it properly for few minutes till you get a smooth batter for cake.
Now prepare the cupcakes mold and fill them up to 1/3rd with this batter.
Garnish with broken cashew nuts and slide into the oven and bake it for 20 to 30 mins.
Keep a check on cupcakes by inserting a toothpick or knife in the middle of cake, if it comes out clean then remove it from oven otherwise let it bake for few more minutes.
Once the cupcake is out of oven let it cool for 15-20 mins on the wire rack. Don't make efforts to cool it under fan or so otherwise it will turn dry.
Now put it upside down pat a little on the bottom and let the cupcakes cool down completely.

In Microwave:
Batter will be same as above. Just pour in this batter to a glass bowl or silicon muffin molds(but no metal vessel) and put it in microwave mode on high power for 4-5 mins. Take out your cake from microwave and wait for few minutes to get it cool down. Baking in microwave won't change the taste of cake a bit but yes it wont get the same smoking brown effect of oven-baked cakes.



In pressure cooker:

Take a pressure cooker, remove the gasket (ring) and place the prepared metal tin in the cooker.
Cover the cooker lid with the weight/ whistle on.
Bake the cake in the cooker, initially on high flame for 5 minutes and later on medium flame for 15 minutes. Check once by opening the lid. If a skewer inserted comes out clean the cake is done.
For the cake to bake from the top, turn off the gas for some time so that the steam inside the cooker helps the top side of the cake to bake.
Remove it out and let it cool completely.

Notes:-

Milk is added to get desired consistency of batter.So you can vary the amount as per your batter.
Baking soda has to be very little otherwise it can spoil the taste of cake.
You can add cocoa and chocolate chips for a chocolate cupcakes or use chocolate biscuits.I have not tried it yet but I think its doable for choco-lovers.
Do not keep any water in the pressure cooker. See to it that you remove the gasket.

I would like to mention that avoid  using this pressure cooker technique if you are abroad where hot plate or coil is used. You will have electric oven attached to the stove, make use of it!
and Usually this kind of electric stoves gets highly heated and can spoil not only your cake but also the precious pressure cooker.

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