I am kind of juggling between blogging and online classes. Successfully completed a sourdough class recently and I was dead tired after that. But I have to keep my blog update with new recipes, so I started working on the recipes for the blog from yesterday. In two days, I have made two videos, one for my English channel and the other for my Tamil channel. The English channel video is yet to be edited, but the cake I made today was completed and uploaded to my channel. This is an easy to bake vanilla teacake without eggs and baked without oven.
I just added some twist to my basic vanilla recipe to make this cake. Though it is good to bake in oven, as a baking tutor, I also need to teach the art of baking without oven as more and more people are getting interested in baking. I am really happy that so many of my readers do try my recipes and share the results with me through messages / mail/ whatsapp. If you are a beginner and is tempted by all the bakes that is doing rounds in social media, then it is time you start. Follow such simple fool proof recipes at the initial stage and I am sure you will be delighted with the results.
As this is a tea cake, I have added some glazed cherries in the batter. Usually I add tutti frutti, but I didn’t have any in my pantry and the shop is also not open. You can add any kind of dried fruit or nuts in the batter. Coat them with flour so that they don’t sink to the bottom of the cake. You can use wheat flour instead of maida, use only 155 gm instead of 180 gm. All the other ingredients remain the same. You need to sift the mixture thrice before adding the wet ingredients. That will lighten up the texture. I have given the weight for ingredients as well as cup measures. Use whichever is convenient for you.
Cup measure used 200 ml
Maida – 180 gm / 1 1/3 cup
Baking Powder – 1 tsp
Baking Soda – 1/2 tsp
Brown Sugar – 150 gm/ 3/4 cup
Melted Butter/ Coconut Oil – 50 ml / 1/4 cup
Milk – 150 ml/ 3/4 cup
Curd/ Yogurt – 100 ml/ 1/2 cup
Tutti Frutti / Glazed Cherries – 50 gm
Preheat pressure cooker/ heavy bottomed pan on medium low flame on small burner for 15-20 minutes. If baking in oven, preheat it to 180°C.
Mix together flour, sugar, baking powder and baking soda.
Add the melted butter, milk, curd and vanilla essence and mix to form a thick batter.
Coat the glazed cherries or tutti frutti with some flour and add it to batter reserving a few to top the cake.
Mix well and transfer to a 7″ cake tin which is greased and lined.
Sprinkle the remaining cherries on top and bake in the preheated pan/ cooker/ oven for 35-40 minutes.
Check with a tooth pick and if it comes out clean, remove it on to a wire rack.
Loosen the sides of the tin from the cake and transfer it to the wire rack.
Once it is completely cool, slice and serve it.