Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, eggless whole wheat pumpkin raisins cake – autumn theme cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have eggless whole wheat pumpkin raisins cake – autumn theme cake using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake:
- Get Whole Wheat Flour – 1 & 1/2 cups
- Prepare 1 cup Boiled pumpkin puree
- Make ready 3/4 cup Powdered white sugar
- Get 1/4 cup Oil
- Make ready 1/4 cup Water or Buttermilk or Milk
- Make ready Baking powder – 1 & 1/2 tsp
- Prepare 1/4 tsp Baking soda
- Prepare 1 tbsp Vanilla custard powder
- Get 3 tbsp Roasted pumpkin seeds
- Take 1 mixture of golden raisins, black raisins, dried blueberries, dried apricot – 1 cup (1/4 cup each)
- Make ready 1/2 tsp Cinnamon powder
- Get 1 pinch salt
You can bake a cake when you are expecting a special guest, to celebrate an achievement by a friend or family member, or even to gift somebody when you visit them. This cake is so spongy and taste yummy. You can add some chocolate chips for extra taste, you could add some tutti fruity too. So try this Thanks for nice recipes.
Instructions to make Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake:
- 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.
Today I tried this eggless wheat cake recipe. It turned out well but after sometime I found its upper crust. Lunches for the Whole Family at Home. This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply.
So that is going to wrap this up for this special food eggless whole wheat pumpkin raisins cake – autumn theme cake recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
