Easy No-Bake Biscuit Cake Recipe (Pressure Cooker Method)
50 minutes
1543 reads
About Easy No-Bake Biscuit Cake Recipe (Pressure Cooker Method)
Indulge in this incredibly simple and delicious no-bake biscuit cake, perfect for those who love easy desserts! This recipe, inspired by a favorite from padhuskitchen.com, uses readily available ingredients to create a surprisingly moist and flavorful cake in your pressure cooker.Forget the oven – this eggless wonder comes together quickly and requires minimal effort. The result? A delightfully spongy cake that's sure to impress your family and friends. It's the perfect treat for any occasion!Get ready to experience the joy of effortless baking with this unique pressure cooker method.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
Dry Ingredients
- 40 Biscuit 20 parle-g and 20 hide & seek biscuits (or similar buttery biscuits)
- 1/2 cup Sugar adjust to your sweetness preference, powdered
- 1 packet Baking Powder (eno or fruit salt)
Wet Ingredients
- 1 cup Milk full-fat milk recommended for richer flavor
Optional Ingredients
- 3 tbsp Nut almonds, cashews, chopped, or walnuts work well
- 1 7-inch Baking tin round or square baking tin. ensure it's pressure cooker-safe.
- 1 Clarified Butter for greasing the baking tin
Instructions
Prepare the Biscuit Crumbs
- Crush the biscuits into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
Combine Dry Ingredients
- In a large bowl, combine the crushed biscuits, powdered sugar, and chopped nuts (if using).
Prepare the Batter
- Gradually add the lukewarm milk to the dry ingredients, mixing until a smooth batter forms. Adjust the milk quantity as needed to achieve a slightly thick batter.
Add the Leavening Agent
- Just before steaming, add the Eno (or Fruit Salt) to the batter and gently mix until incorporated. Avoid overmixing.
Prepare the Pressure Cooker
- Grease a 7-inch baking tin with cooking oil or ghee. Place a small, heat-resistant plate or stand inside the pressure cooker to prevent direct contact between the tin and the bottom.
Steam the Cake
- Place the prepared batter into the greased baking tin. Put the tin into the prepared pressure cooker. Cover and steam for 15 minutes on high heat (ensure the cooker whistle is removed). Reduce heat to low and steam for an additional 10-15 minutes.
Check for Doneness
- Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, continue steaming in 2-minute intervals.
Cool and Serve
- Remove the tin from the pressure cooker and let the cake cool completely before removing it from the tin. Decorate as desired and serve.
Recipe Notes
Expert Tips for the Perfect Biscuit Cake
- Use good quality biscuits for the best flavor and texture. Parle-G and Hide & Seek are recommended but you can experiment with your favourites.
- Don't overmix the batter after adding the Eno, as this can result in a tough cake.
- Make sure your milk is lukewarm – not hot or cold – for optimal rising.
- Allow the cake to cool completely before removing it from the tin to prevent it from crumbling.
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Recipe Nutrition
Calories: 447kcalCarbohydrates: 53gProtein: 5gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gCholesterol: 0.02mgSodium: 283mgPotassium: 107mgFiber: 2gSugar: 17gVitamin A: 70IUVitamin C: 0.02mgCalcium: 15mgIron: 3mg
Pooja Bhushan
Articles: 24
4 Comments
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Looks so delectable! Thanks for posting.
I’m loving this recipe already!
This is so tempting! Can’t wait to cook it.
Looks so wonderful! Thanks for posting.