CASHEW-WALNUT CAKE (without oven)

CASHEW-WALNUT CAKE

   

This receipe is similar to Biscuit Cake receipe.

INGREDIENTS:-

Walnut and Cashew crumps/ coarse powder = 1/2 cup

Powdered biscuits = 1 and 1/2 cups ( any biscuit, other than salty)

Sugar = 3 tsp

Cascasa = 1/4 tsp

Nutmeg powder = a pinch

Lukewarm water = to prepare the cake batter

Fruit Salt = 1/4 tsp

METHOD:-

(1)  Visit the Biscuit cake Receipe for baking process.

(2)  In a bowl, add cashew-walnut coarse powder, powdered biscuits, sugar, cascasa, nutmeg powder and mix well using spoon.

(3)  Add lukewarm water little by little and prepare the cake batter.

(4)  Now, add the fruit salt to the batter, Transfer this final batter to a greased bowl.

Final batter

(5)  Start baking for 15 mins in Medium and 10 mins in Low.

Baking Process 

 

(6)  Remove the bowl and let it cool.

(7)  Tilt the bowl on a plate and decorate with walnuts and cashews.

(8)  When the cake completely cools down, cut into slices and serve.

BISCUIT CAKE

INGREDIENTS:-


Plain Biscuits --- 2 cups (any variety, but not salt)

Sugar -- 2 spoons

Lukewarm milk --- as required

Fruit salt -- 1/4 tsp


FOR BAKING :-

Salt -- 1/2 cup
Any aluminium kadai or idli pot,
a plate
a bowl
Ghee for Greasing


METHOD:-

In this receipe I used Aluminium Idli pot .

Grease a bowl with ghee and keep it aside.

Heat salt (1/2 cup) in the idli pot, cover with the lid, for 5 mins in medium flame or till the batter is ready.


In a mixer, grind bisuits and sugar to a fine powder and transfer to a bowl. Add lukewarm milk to the powder, and make a paste. { Note:- In this stage, cashew badam bits, or choco chips can be added.}

Inside the idli pot, place a small plate above the salt.






Place the Greased bowl above the plate.






Cover with the lid.

Keep it in medium for 10 mins, 20 mins in low flame.
Insert a clean knife to check whether it is cooked or not.
Switch off and let it sit on the burner for 10 mins.


Remove the bowl.
When it completely cools down, using knife, remove the edges of the cake from the vessel and tilt it on a plate.


Biscuit cake is ready to serve...

SPONGY RICE CAKE, Using Leftover Rice

INGREDIENTS:-

Cooked Rice -- 1 cup
Rava/ sooji -- 1/3 cup
Jaggery -- 1/3 cup
Wheat flour -- 1/3 flour
Salt -- a pinch ( to enhance the taste)
Nutmeg powder -- a pinch
Fruit salt -- 1/2 tsp
Sliced Almonds --- 2 tbsp
Lukewarm milk -- 1/2 cup

FOR BAKING :-

Salt -- 1/2 cup
Any aluminium kadai or idli pot,
 a plate
 a bowl
Ghee for Greasing

METHOD:-

In this receipe  I used Aluminium Idli pot .

Grease a bowl with ghee and keep it aside.

Heat  salt (1/2 cup) in the idli pot,  cover with the lid, for 5 mins in medium flame or till the batter  is ready.

Now, in a mixer jar, Grind  Cooked rice,  Rava/Sooji, Wheat Flour, a pinch salt, using milk. and prepare the batter in thick consistency ( not pouring consistency), that is, if you take a batter in a spoon, the batter should fall.

Now add the  nutmeg powder and fruit salt and mix it gently, The batter becomes soft.

Pour the batter in the greased bowl and add sliced almonds

Inside the idli pot,  place a small plate  above the salt.
Place the Greased bowl above the plate.
Cover with the lid.

Keep it in medium high for  10 mins and on medium for 10 mins. Switch off. After 10 mins, remove the bowl.

 Using knife, remove the edges of the cake from the vessel. And tilt it on a plate.

Spongy  Rice cake is  ready....

Note:-
After adding fruit salt, the batter need to be cooked immediately.