Eggless Mango Cake

Ingredients :

1 1/4 cups all-purpose flour/maida
1/4 tsp baking soda
1 1/4 tsps baking powder
pinch of salt
2/3 cup sugar
1/2 tsp cardamom powder
3/4 cup mango puree
1/2 cup refined oil
1/2 cup buttermilk


Preparation :

1 Heat pressure cooker with lid on high for 5 mts (without the rubber gasket and whistle). Grease and flour an 8″-9″ inch aluminum baking pan. Keep aside.

2 Sieve flour, baking pwd, baking soda and salt. Add sugar and cardamom powder to the flour mixture and mix.

3 In a bowl, add vegetable oil, buttermilk and mango puree and mix well. Now, add the flour mixture and mix with the wet ingredients. Do not over mix. Gently tap the pan on the kitchen counter once to release any air bubbles.

4 Pour into the prepared aluminum tin.

5 Remove the pressure cooker lid and place a separator at the bottom of the pressure cooker. DO NOT ADD WATER. Using tongs, place the aluminum tin into the pressure cooker. Close lid and on high heat let it cook for 2 mts.

6 Reduce heat to low and cook for 40 mts. Turn off heat and do not open the lid for 5 mts.

7 After 5 mts remove the pressure cooker lid and carefully remove the aluminum pan and cool the cake for 15 mts. Overturn the cake onto a plate and slice.

Time Period :

Preparation Time : 10 Min.

Baking Time : 35 Min.