HOW TO BAKE A CAKE WITHOUT OVEN RECIPES

Steps:

• Peel the bananas, cut and add in a mixing bowl. Mashed them nicely by using a fork or blender.
• Add ghee, vanilla extract, honey, curd, sugar and milk. Whisk together everything nicely till become smooth.
• Take the all purpose flour (maida) in another mixing bowl and Cocoa powder, baking powder and baking soda. Give them a good mix. Use of Cocoa powder is optional but it can give a good taste and color.
• Now add this flour mix with the banana mix slowly and whisking. Make sure there are no lumps. If required pour some milk while mixing to make the batter smooth.
• Fill a big size pressure cooker with two inches of water and place a trivet dish at the bottom.
• Take an aluminum vessel and grease and dust with ghee and flour. Or you can use a cake ring also.
• Pour the entire banana cake batter in the greased and flour dusted vessel. Fatten it by your hand or a spatula. If desired add some topping like chocolate chips or chopped almonds or any other nuts over the flatten cake batter.
• Now carefully place this batter vessel inside the pressure cooker. Make sure the water does not enter the cake batter utensil. Cover the cooker with a lid.
• Turn the gas flame on and bake the cake for the next 40 minutes in high flame heat.
• After the said time check the cake if it has baked or not. You can use a knife or a toothpick and insert it in the centre of the cake. If it come out as clean then the cake is baked completely.
• Remove the cake vessel from the cooker and refrigerate for at least 15 minutes. For the best taste and fluffiness you can refrigerate it for overnight.
• In a bowl combine little butter and 2 to 3 tablespoon Cream Cheese. Add some powdered sugar and mix till everything become smooth.
• Place this over the top of the banana cake and spread nicely to cover the cake. Chill untill set about 10 minutes.
• Cut the cake and serve.

Steps:

• The first step to making a pineapple cake without using an oven is to remove the fruit from the tin without throwing away the juice so we can soak the sponge cakes in it. Once they are wet we will place them in a plate, layering them so they can serve as the base of the cake. Once they are in the plate, put them inside the fridge. Keep the leftover juice.
• Set aside a few pineapple slices, approximately 6 or 8. Blend the other slices and add the cream. Beat both ingredients until it gains lightness and starts to whip
• The left over pineapple juice from step one should then be put in a pot an set to heat until it boils. Once it reaches boiling point add the gelatin and blend it until a homogeneous mixture is reached. Leave to rest for approximately 5 minutes.
• Then add the blended pineapple and the juice and gelatin mix in the serving dish where we have the sponge cake layered out as a base to the cake. Allow the mix to stand for 1 or 2 hours in the fridge so the texture becomes consistent. It is advisable to prepare the desert the day previous to it being served so it stays in the fridge all night.
• When taking the pineapple cake from the fridge all that will be left to do is put the finishing touch on it by decorating the upper part of the cake with the saved pineapple slices. It must be served very cold and, if you like, with a little cream. It is lovely!
• If you would like to know more dessert recipes without an oven check out these other OneHowTo articles: How to make cupcakes without an ovenHow to make brownies without an ovenHow to make an apple pie without an oven How to make chocolate tart without an oven