Pumpkin Cake Recipe - Halloween Special - Eggless Baking Without Oven
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Pumpkin Cake Recipe - Halloween Special - Eggless Baking Without Oven
INGREDIENTS:
- Onion - 2 {finely chopped}
- Coconut - 1/4 cup
- Potato - 1/4 cup {roughly diced}
- Carrots - 1/4 cup {roughly diced}
- Cauliflower - 1/4 cup {small florets}
- Beans - 1/4 cup {chopped}
- Paneer - 50g {cubes}
- Oil - 2 tbsp + as required to shallow fry veggies
- Cumin Seeds - 1/2 tsp
- Asafoetida - 1/4 tsp
- Curry Leaves - 4-5
- Green Chilis - 2 {slit}
- Dry Red Chilis - 3 + 1
- Bay Leaf - 2
- Ginger Garlic Paste - 1/2 tbsp
- Blended Tomatoes - 6 Medium
- Salt - as per taste
- Kashmiri Red Chili Powder - 1 tsp
- Black Pepper - 1/4 tsp
- Amchoor Powder - 1 tsp
- Garam Masala - 1 tsp
- Sambhar Masala - 1 tsp
- Sugar - 1/4 tsp
- Coriander - handful [chopped]
- Corn Flour - 1/2 tsp
- Capsicum - 1/4 cup {roughly diced}
- Coconut Milk - 3 tbsp
- Tadka Garnish : Oil - 1 tsp
- Mustard Seeds - 1/2 tsp
- Split Bengal Gram / Chana Dal- 1/2 tsp - N/A
- Split Skinless Black Gram / Dhuli Urad Dal- 1/2 tsp - N/A
- Curry Leaves - 2-3
- Dry Red Chili - 1
- Coriander - 1 tsp {finely chopped}
RECIPE STEPS:
For Sponge Cake
- Heat up a cooker with 2 cups of salt, wire stand, perforated plate in low flame.
- In a mixing bowl, add the butter. Beat well. Add the sugar. Beaten it until light and fluffy. Once well creamed, add the condensed milk. Beat until light and thick.
- Using a sifter, sift the plain flour, baking soda, baking powder, salt, garam masala.
- Fold the dry ingredients in the wet ingredients. Add the 1/3 Cup of Pumpkin Puree.
- If the mixture feels very thick, add 2-3 tbsp of pumpkin puree. Fold that in!
- Take a bundt pan, grease it well with oil. Add the 1/8 Cup of Flour. Wobble the pan. The flour should coat the pan really well.
- Add the cake batter to this pan using a spoon. Tap it well.
- Transfer this bundt tin to the preheated cooker. Cook for 25 mins in low-med flame. Flame should be on the lower side.
- After 25 mins, check with a toothpick. If comes out clean, cake is ready.Take it out and let it cool.
- Once slightly cool, use a knife and loosen the sides of the cake and flip it over to a plate.
For Filling
- Take 20 grams of whipped cream, mix it with Melted White Chocolate 120 gms. (This step is optional, you can just fill whipped cream)
- Add this mixture to the hole in the cake. Spread it and add some nuts. Now fill the remaining area with some whipped cream.
For Icing
- Spread a thin layer of buttercream to the cake.
- Roll out orange fondant into a thin sheet dusting cornflour to prevent sticking. Once rolled, dust off the excess flour and transfer this fondant to the cake.
- Press down the fondant to ensure it sticks. Cut off the excess fondant using pizza cutter.
- Take a little amount of white fondant, shape it to the stem shape. Coat it with some dark chocolate. Keep it in freezer for 5 mins.
- Wet your hands in water and spread the water in the stem's bottom. Now stick this stem to the cake.
For Carving
- Use a carving knife and carve a Jack-O-Lantern! Or use choco-chips and make the JOL Face!
- Enjoy!
RECIPE NOTES :
I'm not good at creativity so i dint carve a JOL Face. You can ofcourse do that, the color inside is same as a pumpkin!<br/>I keep the flame on the lower side. You could also bake this cake in a Preheated Oven at 180 Degree C for 25 mins!