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Eggless Whole Wheat Christmas Cake Without Oven

Course Cakes
Cuisine Indian
Servings 3 6" cakes

Ingredients
  

  • Wheat Flour - 275 gm
  • Baking Powder - 1 1/2 tsp
  • Baking Soda - 1 tsp+1/4 tsp
  • Dry Figs - 100 gm
  • Dry Dates - 100 gm
  • Golden Raisins - 50 gm
  • Black Raisins - 50 gm
  • Almonds - 100 gm
  • Pistachio - 100 gm
  • Cashew - 100 gm
  • Honey - 1 tbs
  • Butter - 200 gm
  • Dark Brown Sugar - 200 gm
  • Water - 200 ml
  • Curd/ Yogurt - 60 ml
  • Vanilla - 1 1/2 tsp
  • Mashed Potato - 225 gm
  • Peeled Almonds - For Decoration
  • Ingredients For Half Recipe:
  • Wheat Flour - 135 gm
  • Baking Powder - 3/4 tsp
  • Baking Soda - 1/2 tsp+1/8 tsp
  • Dry Figs - 50 gm
  • Dry Dates - 50 gm
  • Golden Raisins - 25 gm
  • Black Raisins - 25 gm
  • Almonds - 50 gm
  • Pistachios - 50 gm
  • Cashew - 50 gm
  • Honey - 1/2 tbs
  • Butter - 100 gm
  • Dark Brown Sugar - 100 gm
  • Water - 100 ml
  • Curd/ Yogurt - 30 ml
  • Vanilla- 1 tsp
  • Mashed Potato - 110 gm
  • Milk - 200 ml
  • Peeled Almonds - For Decoration

Instructions
 

  • Place a heavy bottomed pan with lid or a pressure cooker without the whistle and gasket on low flame. Let it heat for 20 minutes.
  • If baking in oven, then preheat oven to 180°C.
  • By the time we can prepare the batter.
  • Grease two 8" round tins or three 6" round tins. Place a butter paper in the base.
  • Apply butter and dust with flour.
  • Whisk together wheat flour, baking powder and 1/4 tsp of baking soda.
  • In a sauce pan combine butter, brown sugar, water and finely chopped dates, figs and raisins.
  • Keep flame on low until the butter and sugar dissolves.
  • Bring flame to high and bring the mixture to boil.
  • Switch flame to low and let it boil for 20 minutes.
  • Remove it from flame.  Allow the mixture to cool.
  • Pressure cook potato and peel skin.
  • Mash it roughly and pass it through a metal sieve. This is to ensure that there are no lumps in the potato.
  • Add the potato, vanilla and yogurt to the cool butter sugar mixture and use a hand mixer to blend well.
  • Add in finely chopped nuts and mix well.
  • Add the flour mixture and milk and combine.
  • Transfer the batter into the prepared tins and decorate with almonds.
  • Cover the batter with a foil and bake for 60 minutes. Remove the foil and bake for another 45-60 minutes in the preheated oven or in the pan or pressure cooker.
  • Allow the cake to cool in the tin over wire rack.
  • Remove the cake from tin and remove the butter paper.
  • Wrap the cakes in cling film and allow the cakes to mature over night.