A lot of my friends and relatives often ask me about a sugarfree cake recipe so that they can please their taste buds without guilt. Here is a vegetarian Sugarfree Coffee and Almond Tea cake recipe to try out this weekend! You can also replace the Sugarfree and use sugar instead! Try out this recipe!
Preparation Time : 40 minutes
Serves : 6-8 persons
Refined flour / Maida : 1 and 1/2 cup
Powdered Sugar : 1 cup / Sugarfree Natura : 5 tablespoons
Instant Coffee powder : 1 teaspoon
Milk : 1 cup
Refined oil : 1 cup
Baking powder : 1/2 teaspoon
Baking soda : 1 teaspoon
Cinnamon / Dalchini powder : 1/2 teaspoon
Roasted Almonds / Badam : 2 teaspoon chopped
In a bowl mix the oil and milk, now slowly add the sugarfree, flour, coffee powder, baking soda and baking powder while stirring in clock wise motion. Add a little water if required to make a semi thick batter like a cake batter. Add in the chopped roasted almonds and cinnamon powder. Mix well.
Now grease a pressure cooker cake tin with little oil and dust with flour. You can also line the cake tin sides with paper so that un-moulding the cake becomes easy. Now pressure cook without whistle for about 40 minutes. Check whether a knife comes out clean and the cake is ready to be served. Alternatively you can bake this cake at a preheated Oven for 30 minutes.Check the middle of the cake with a toothpick or knife, if it comes out clean then your cake is ready. If you think the cake is undercooked, bake it for another 5 minutes.
You can also microwave the cake using a microwave safe cake mould at HIGH for 5 minutes. The only difference is that the cake turns out beautiful dark brown when cooked in a pressure cooker or oven and turns out light brown when cooked in the microwave.
Your Almond and Coffee cake is ready to be served with a cup of tea or coffee.