Baking a cake during holidays or special occasions is always delightful. But what if you don’t have an oven at home? Worry not! Here’s a recipe that doesn’t use eggs, yet rivals traditional cakes in both taste and nutrition.
Ingredients:
- All-purpose flour – 1 cup
- Sugar – 3/4 cup
- Fresh or plain yogurt – 1/2 cup
- Ghee (clarified butter) – 1/4 cup
- Baking powder – 1 tsp
- Baking soda – 1/2 tsp
- Vanilla essence – 1 tsp
- Chopped dry fruits (cashews, almonds, raisins, pistachios) – 1/2 cup
- Grated coconut – 2 tbsp (optional)
Method:
- Prepare the batter: In a bowl, whisk yogurt and ghee until smooth. Add vanilla essence and sugar, and continue whisking until the mixture becomes light and fluffy.
- Mix dry ingredients: In another bowl, sift flour, baking powder, and baking soda. Gradually fold this into the yogurt-ghee mixture. The batter should be neither too thick nor too runny; add a little milk or water if needed.
- Add dry fruits and coconut: Gently fold chopped dry fruits and grated coconut into the batter. This will enhance both flavor and texture.
- Prepare the cooker: Pour 2–3 cups of water into a pressure cooker (without the safety valve). Grease a cake mold and pour in the batter. Place the mold in the cooker ensuring the water doesn’t touch it.
- Steam the cake: Cover the cooker with its lid, but do not attach the safety valve. Steam on low heat for 40–45 minutes. To check doneness, insert a toothpick; if it comes out clean, the cake is ready.
- Cool and serve: Remove the cake from the cooker and let it cool slightly. Take it out of the mold, slice, and serve.
Tips:
- You can dust powdered sugar or sprinkle extra chopped dry fruits on top for added appeal.
- This cake keeps well in an airtight container for 2–3 days.
- Adding a pinch of cinnamon or nutmeg will give it a delightful aroma.
This eggless dry fruit cake, made without an oven, is not only simple and quick but also a healthier option. Delight your family and friends by serving this during festive occasions or special gatherings.