MANGO CARDAMOM NUTS CAKE - EGG-FREE - PRESSURE COOKER CAKE - BY VEENA (NON-BLOGGER FRIEND)

Hi friends, here am introducing a lovable friend, reader and non-blogger, Veena. She is one of my good friends from my college days. Mostly we friends spent our times in our lab and lunch time together and she is such a jovial girl to all. She loves to try out different recipes for her lovable H and cute lil daughter.  One fine day, she asked to make cake and she bakes so well on her first attempt with Pressure cooker, J and love her spirit to try out new recipes.

Here, she sent me the recipe of Egg-less Mango Cardamom Nuts Cake in Pressure cooker, for SYS-Wevent of December, as she got fruits as her hidden ingredient. I am so glad to share her recipe with you. Thank u so much Veena for your participation and delicious cake recipe, surely I will try soon the recipe… Ok!! Ok!! Am not taking much time, now,

Over to Veena 

I asked her to introduce herself…

Hi all Wishing you all a very Happy and Healthy 2014!!!

I am Veena, a very busy mother of a two year old lovely girl, Janani!! Here, my daughter who keeps inspiring me to try new things with food. It is done to see what innovation will make her eat something earlier different varieties were tried to please the father now it’s the daughter’s turn… but whoever benefits from it I have the fun of cooking for them with all the love.

Viji and I know each other since our M.Sc., days. I have always known her as an intelligent and fun loving girl though she may look quite reserved. One thing that always strikes me whenever I think of her is how fussy she was about the hostel food!!! She never used to eat properly. You literally had to threaten her and our friend Nathiya used to have a tough time to make correct her food habits. After all those fussy years she has decided to take the matter into her and do what she thinks is best for her… To start a blog on food!! Right Viji?J

As for the post today, I would like to add that it was Viji who inspired to start baking. That too with a pressure cooker. I have following her posts for quite a while now and have tried a few of them. I keep troubling her over chat asking something or the other regarding cooking and she is ever enthusiastic and patient to help. (Nothing Trouble J happy to help you...)

The other day, I was sitting with the refrigerator open asking Janani what fruit shall I add to the cake and she recognized a mango and said, “amma, Mango”!! So, it was she who directed me to try a mango cake. Instead of the conventional vanilla flavor I decided to go with cardamom as it will give more Indian flavor. This is my first post ever on food. May be it is too simple for you experienced people too (No, its not simple one Veena, you are including healthier and baked so perfectly without eggs and what a beautiful cake which is baked in Pressure Cooker…)…  Once again, I would like to thank Viji for inspiring me to bake and Janani for being a good girl and allow me try it yesterday. (She is very cute to encourage and push forward her mom to make innovations, right???). Here is the recipe,

INGREDIENTS

Maida/APF – 1 Cup

Baking powder – 1 ¼ Tsp

Baking soda – ½ Tsp

Butter – 5 Tbsp (75 g), melted

Sugar – ¾ Cup (Adjust according to your mango sweetness)

Flax seed powder – 1 Tbsp + 4 Tbsp of water, mix it and keep it aside to get gel form (I kept half an hour)

Mango – 1 Big

Milk – 1-2 Tbsp to grind pulp

Cardamom powder – 1.5 Tsp

Almonds and Cashews – ½ Cup

METHOD

• Sieve the maida, baking powder and baking soda together for 3 times.
• Grease the aluminum baking pan with butter and dusted with flour and keep it aside.
• Make puree with mango pulp with little amount of milk (I got 250±280 ml of puree).
• Take a good pressure cooker, and remove the gasket and vent from the lid, and keep pressure cooker plate. Close the cooker with lid and pre heat the cooker on medium to high flame for 7-10 minutes.

• Add the butter and sugar in a wide mixing bowl, beat it well till creamy.
• Then add flour little by little and mix it, following by half amount of chopped almonds and cashews, add mango puree and flax seed mixture and fold it gently into smooth batter.
• Now pour the cake batter in the greased cake pan into ½-3/4^th level and tap it once to remove air bubbles and top the remaining chopped almonds and cashews.
• Now keep the cake pan on the preheat pressure cooker (Keep the flame on LOW before open the lid), which doesn’t touch the either side of the pressure cooker, it should be in center.
• Keep cover with the lid and keep the flame on low-medium flame for first 20 minutes, at this time you will feel the baked smell.
• Now keep the flame on low level for 10 minutes and then open the lid with very careful and check with insertion of tooth pick or sharp knife, whether its cooked or not.
• Switch off the flame, and carefully taken out the cake pan, (Careful while taking, it will very hot), keep it for 10 minutes.
• Then take out the cake from the pan cool it completely and slice it.
• Serve the slices with ice cream or any of your wishes.

NOTE

• Use store bought mango pulp while off season of fresh one.
• You can use soften butter instead of melted butter.
• Important points to remember to bake in a Pressure Cooker
• Use wide cooker, i.e., enough to hold the cake pan.
• Remove the gasket (Rubber ring on the lid) from the pressure cooker.
• Don’t put whistle for pressure cooker cake. 

Enjoy the aromatic fruit and nuts cake!!!

Hope you all try it and liked it… Please do your valuable suggestions. Thanks a lot for all the patience and wish you all a very happy cooking always!! - Veena

Thank you so much Veena, for the lovely words, wonderful and aromatic egg-free Mango cake with rich nuts.... And Thanks for participating on our SYS-W Series...