One of the queries I received many times was of how to bake a cake without an oven. So it was but natural that this would be one I would attempt eventually. The Malai Cake without Oven took some trials before it was perfected. The cake of course is baked in a vessel that’s placed on a flame. I experimented using salt at the base and also baking without it. I also experimented with the use of heat and the ingredients. I must say that I’m very happy with the crust that I get with this method of baking. Finally, here it is – The Malai Cake without Oven – for you all to make and enjoy.
Serves: 6 to 8 Portions
Prep. Time: 15 Mins.
Cooking Time: 55 to 60 Mins
[ Standard Measure: 1 cup = 250 ml ]
- Milk Cream (at room temp.) – 1 cup (check notes)
- Castor Sugar – 1 cup
- Maida [APF] – 1 cup
- Milk – 2 to 3 tbsp.
- Cardamom Powder – ½ tsp.
- Baking Powder – 1 tsp.
- Soda-bi-carb – ½ tsp.
- Salt – a small pinch
Step 1: Take the milk cream in a bowl and add the sugar and whisk for 2 minutes.
Step 2: Add the flour, the cardamom powder, salt, baking powder and soda-bi-carb and whisk for another 2 minutes.
Step 3: For baking, you will need a heavy bottomed aluminium vessel with a lid and a perforated plate. Place the perforated plate at the bottom of the vessel, upside down and cover with the lid and place on low heat. Let the vessel heat till you follow the next steps.
Step 4: Add the milk and mix to form a smooth batter.
Step 5: Take a six inch round baking dish and line with greased butter paper. Pour the batter into the lined baking dish. Tap to remove any air bubbles and place on the perforated plate into the pre-heated vessel/oven and close the lid.
Step 6: Let the cake bake on low heat all throughout for 55 to 60 minutes till a knife inserted into it comes out clean. The take out of the vessel and cool slightly before de-moulding. Slice and enjoy with your evening tea 🙂
- We use whole cream milk in our house and collect the malai over a period of 4 to 5 days. This is the malai that is to be used with this cake. Milk is boiled and cooled and then kept in the refrigerator. The cream that collects on the top, when cooled, is collected and kept in a clean container in the refrigerator to use in this cake or to make ghee.
- The butter paper I used in this cake is actually the paper that a 500 gm pack of butter is wrapped in 🙂
- You have to use very low heat all through while baking.
- Also you will have to use an old vessel or an old pressure cooker (without the whistle) as the vessel will scar/discolour (This vessel will have to kept only for baking).