Скачать или смотреть *NO OVEN & NO EGG* CUSTARD CAKE IN COOKER

Episode 3 of #NoOvenNoProblem ☀, a series where I make your favourite desserts at home WITHOUT an oven 💁🏻‍♂ Weekend is here, and if you are looking for a fuss-free eggless dessert, then this Custard Cake is the way to go🥰 Made in a cooker, this recipe is for the keeps and will brighten up your meal time for sure💜

Ingredients
✨¾ cup milk
✨3 tbsp custard powder
✨1 tbsp vinegar
✨½ cup castor sugar
✨6 tbsp sunflower oil
✨1 cup all-purpose flour
✨1 tsp baking powder
✨½ tsp baking soda
✨½ cup Tutti frutti + more for garnish

Instructions
1. Take the pressure cooker and remove its rubber ring and whistle from the lid. Add about 1–1.5 cups of salt to the bottom of the cooker. This helps distribute heat evenly and prevents burning the base. Place a stand or ring on top of the salt and preheat on medium flame for 10 minutes while you prepare the batter. Also, grease and line a 7X4 inch loaf pan with oil.
2. In a mixing bowl, whisk together the custard powder and milk to form a smooth slurry.
3. Add vinegar to the custard powder slurry and set aside for 2–3 minutes. It’ll curdle slightly.
4. Add sugar and oil to this mixture and whisk until nicely combined.
5. Lastly, add the flour, baking powder, baking soda and tutti frutti and fold in gently till no flour pockets remain.
6. Transfer the cake batter into the prepared pan and sprinkle more tutti frutti on top.
7. Place the pan carefully over the stand and close the lid. You can also use a lid that fits perfectly on the cooker if you don’t want to risk over pressurising with the cooker lid. Cook on low-medium flame for 40–45 minutes. If the top still looks undercooked, give it another 5–10 minutes.
8. Once baked, let the cake come to room temperature before slicing.

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