Eggless cake made in pressure cooker

Ingredients

• 1 1/2 cup All purpose flour
• 1 1/2 tablespoon Cocoa powder
• 1 cup powdered Sugar
• 1 + 1 tablespoon Oil
• 1 teaspoon Baking soda
• 4-5 drops of Vanilla essence
• 1/2 cup Milk
• Pinch of salt
• A 6 inch aluminium vessel tin that fits into your cooker (5 Lt)

Butter Icing:

• 75 g unsalted Butter, softened
• 140 Icing Sugar
• 2 tablespoons Milk

Praline:

• 1 tablespoon Butter
• 2 tablespoons Cashewnuts
• 3 tablespoons Sugar

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Preparation

• Grease and dust the cake tin with little flour. Cream oil and sugar till it is light and fluffier. Sift the flour, cocoa, baking powder and salt in a mixing bowl.
• Now add this maida mixture to the batter of oil and sugar. Use folding method to prevent the trapped air in flour to escape.
• Add small quantity of milk at a time to the batter and blend well. Soon air bubbles will be visible now.
• Add vanilla essence to the batter. Pour the prepared mixture in the baking tin and rotate the mixture so that it spreads evenly.
• Heat an empty pressure cooker for 5 minutes on high flame (do not put water in it). Place the cooker separator at the bottom of the cooker.
• Now put the baking tin on the separator and close the lid of the pressure cooker. Remove the whistle of the lid.
• Keep the cooker on high flame for initial 5 minutes then on low flame and let it cook for 40 minutes.
• Insert a toothpick in the cake to check. If the toothpick comes out clean it means cake is done.
• Let it cool down. Take out the cake from the tin and spread the icing on top and sides. Sprinkle the crushed praline on top and on sides as well. Cut into wedges and serve.
• Butter Icing:
  Mix butter and powdered sugar to a smooth paste like consistency. Add milk to make it little loose.
• Praline:
  Take a pan and heat. Pour sugar in it, soon it will start melting and turn into golden color. Add nuts and butter to it. Mix well. Now pour onto a butter paper and let it cool down completely. Now crush it into tiny bits.