Whole Wheat Date Walnut Cake – Raksha Bandhan Special

Raksha Bandhan is here. A festival for celebrating the love between siblings. The common tradition associated with this occasion is sister tying Rakhi on her brother’s hand and the brother on his part gifts his beloved sister something precious. Sister usually like to prepare sweets, especially for this occasion a night before the celebration.

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My Brother – Rahul

I have already posted Beetroot boondi ladoos and milk powder choco chips burfi which you can prepare in the eve of Rakha Bandhan. You can also prepare these sweets in advance. But my thali is incomplete without a cake.

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Homemade Goodness

Last year, I baked Orange cake with Boiled orange. This time, I baked a cake of dates, walnuts and whole wheat which makes this cake not only yummy but healthy too.

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Cooker Cake

Whole Wheat Date Walnut Cake:  A super moist cake with dates and walnuts in every bite. It is a delicious wholesome treat and thus goes well with an evening tea too. No egg, no butter is used in this cake,  so those are not fond of these would love this cake.

Eggless Date Walnut Cake

Ingredients:
Whole Wheat Flour – 1 cup
Dates – 16
Milk – ¾ cup
Brown sugar – 3/4 cup
Refined Oil – 1/4 cup
Baking Soda or Eno – 1 tsp
Chopped Walnuts – ¼ cup

Method :

Soak dates in 3/4 cup of warm milk. After 2 hours deseed them.

Sieve whole wheat flour, baking powder or Eno. Add chopped walnuts and mix well. Keep it aside.

Now in a grinder add deseed dates with milk (Use same milk in which dates are soaked), brown sugar, oil and grind until smooth.

Now mix ground mixture into whole wheat flour and baking powder or Eno mixture. Mix well. If the mixture looks dry add 2-4 tbsp of warm milk.

Put batter into a greased pan and tab the cake pan on a counter top to release any large air bubbles. Put cake pan into the preheated pressure cooker and bake it for 60 minutes.

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Yummy Cake

Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

Important Notes:

  • Use a baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
  • Baking Tin should be made of Aluminium.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( over bake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Don’t add water to the pressure cooker.

Heat the pressure cooker on high heat for 2 minutes.

Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid. Lower the flame after 2 minutes.

Let it bake for 60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done. If batter still sticks to knife then again bake for 10 minutes. Do not open the lid immediately.

Eggless pressure cake is ready.

 

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Author: rupalikarki

My name is Rupali and I grew up in Chandigarh, one of the most beautiful cities in India. Chandigarh is the capital of Punjab, a state which is famous for cuisine high in butter. Currently, I live in Indirapuram, GZD which is a city near New Delhi, the capital of India. Reyansh my naughty kid and Manoj my fitness freak husband inspires me to cook/bake healthy and experiment with food. This is how my passion for cooking started.

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