Because I no longer have an oven has made me think of alternate ways of baking a cake. This tool is easily available in every household and is used on a daily basis by everyone – yes, a Pressure cooker came to my rescue and let me cook a home-made cake.
Also, In India, my family doesn’t use eggs. So, if I wish to make and eat a cake – it has to be an eggless one. So I went ahead in trying my hands on baking an Eggless Upside-down Pineapple Cake. An upside down cake is special as fruits retain the same shape and colour and this adds to the beauty of the cake
Without further ado, let me take you to the recipe of Pressure – cooker style Eggless pineapple upside down cake.
Preparation time: 20 – 30 minutes
Cooking time: 45 to 60 minutes
Maida – 2 cups
Baking powder – 1 teaspoon
Baking soda / cooking soda – 1/2 teaspoon
Butter – 1/2 cup (melted)
Powdered sugar – 1 to 1.5 cups
Curd – 3/4 cup
Milk – 1/2 cup
Pineapple rounds – 5
Pineapple syrup – 2-3 tablespoon [ I used canned fruit so the liquid in which pineapple pieces were there was used here]
Brown sugar – 2 tablespoon
Water – 2 tablespoon
1. Take your cake pan (preferably stainless steel or aluminum – please do not use nonstick utensil for pressure cooker style) of a size whose sides don’t touch the pressure cooker’s sides. Add brown sugar and water. Heat it over a medium flame till the sugar caramelizes. Set aside to cool.
2. Meanwhile , take a bowl and add in Maida, baking powder, and baking soda ( if using self-rising flour then omit the use of baking powder), and give it a mix.
3. Make a well in the middle and add butter and mix.
4. To this, add yoghurt and mix well.
5. Add in the powdered sugar and mix evenly.
6. Slowly add in the milk and mix till it get a not too liquid nor a solid consistency (consistency should be somewhat like idli batter).
7. Finally add in the pineapple syrup, and set aside.
8. In the meantime, dress your caramelized solution with pineapple rounds covering the base of the dish. My dish used 3 full rounds and semi circles of the remaining rounds.
9. Add the prepared cake batter to it. You can smoothen the surface with a spatula.
10. Make your pressure cooker ready (I used 6.5L aluminium cooker) – remove gasket and do not use weight for this. Keep a small stainless steel cup inverted in the cooker. This acts as a stand for our cake dish (it is to ensure that the cake dish doesn’t touch the base of the cooker directly).
11. Do not add water as you are going to bake it and not steam it. If you have sand at home, you can use it in the cooker in place of that cup
12. Preheat the cooker on a high flame for 2 minutes.
13. Now with a tong, keep the cake dish inside and be careful not to touch the cooker parts as they will be hot because of the pre-heating.
14. Cover the lid and bake / cook it on a high flame for starting 5 minutes.
15. Then simmer it and cook for a minimum of 45 minutes to 1 hour.
16. Please keep checking in between by inserting a knife in the middle. If it comes out clean – your cake is ready.
Once the cake is done, take it out with care and let it cool for 15-20 minutes.
17. Slowly insert the knife around the outer circle and try and invert it onto a plate.
18. When inverted, your pineapples shine at the top. Your (pressure cooker style) eggless pineapple upside down cake is ready to serve.
Enjoy and dig in as your meal is ready!!
It is best served when warm. You can serve it with vanilla ice cream or whipped cream also. Or else enjoy it on its own.
Comments and suggestions are welcome!!