Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake
Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake

How are you currently at the moment ?, I just trust you’re properly and joyful continually. through this web site I am going to introduce the recipe for cooking Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake that is currently extremely popular with various groups, with a comparatively easy and fast method of making, this Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake food is in great demand by lots of people, and tastes good also, creates all of your family members and friends You like it potentially.

Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be offered at many standard occasions also. I am certain you will see lots of people who just like the Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake dishes you make.

Alright, don’t linger, let’s course of action this eggless whole wheat pumpkin raisins cake – autumn theme cake menu with 12 materials which are undoubtedly easy to find, and we have to process them at the very least through 9 measures. You should commit a while on this, so the resulting food could be perfect.

Ingredients - Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake:
  1. Give - Whole Wheat Flour – 1 & 1/2 cups
  2. Take 1 cup of Boiled pumpkin puree
  3. Make ready 3/4 cup for Powdered white sugar
  4. Give 1/4 cup for Oil
  5. You need 1/4 cup of Water or Buttermilk or Milk
  6. Provide - Baking powder – 1 & 1/2 tsp
  7. Make ready 1/4 tsp - Baking soda
  8. Require 1 tbsp of Vanilla custard powder
  9. Make ready 3 tbsp for Roasted pumpkin seeds
  10. Provide 1 - mixture of golden raisins, black raisins, dried blueberries, dried apricot – 1 cup (1/4 cup each)
  11. You need 1/2 tsp of Cinnamon powder
  12. Need 1 pinch of salt
Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake process:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Alright, above offers discussed briefly about causeing this to be eggless whole wheat pumpkin raisins cake – autumn theme cake recipe. at the very least it could be an illustration for you yourself to broaden your expertise inside the culinary world. if you want to save our web page address within your browser, in order that at any most suitable period there’s a fresh food selection of quality recipes, you may get the info. and in addition share the hyperlink with this website together with your friends and colleagues, thank you.