- Maida 1cup
- Corn starch 2tbsp
- Honey ½ cup
- Ghee 3tbsp
- Bake soda ½ tsp
- Baking powder 1 ½ tsp
- Vinegar white 2tbsp
- Orange zest½tsp (I use dry) optional
- Vanilla essence ¼ tsp
- Amul ½ cup
- Water ½ cup
- Salt ¼ tsp
- Dry fruit (optional) ¼ cup
Eggless Honey Cake Cooking Method:-
Grease the baking tine with little oil/ghee/butter and dust with maida/Flour till well coated.
Sift the flour, Amul powder, baking soda, baking powder and salt transfer into a mixing bowl.
Add the Oil, water, honey and vanilla essence.
Beat the mixture using a wooden spoon or a beater till well blended.
Add the vinegar and dry fruit to the cake batter and beat till smooth.
The batter looks almost glossy when done.
Pour the batter into the greasy dishes.
Pressure cooker baking method:-
Heat the cooker placing the cooling rack on the bottom of the cooker for 5 minutes in medium flame.
Don’t forget to remove the whistle & gasket of the cooker before place it on a flame.
After 5minutes place the cake tine into the pre heated presser cooker & close the lid also after 2-3 turnarounds the flame on a low flame.
Check it after 25 minutes by inserting a wooden toothpick or knife in the center of the cake, if it comes out clean, your cake is done, otherwise cook for some more time.( mine took 30-40 minutes)
If you feel not perfect then bake the cake till it done; in-between checks the cake after for 2-3 minutes.
Once done the cake take out the tray and allow it to cool & cut it.
Now ready to serve.
Recipe by : Laxmipriya Sahoo