Easy Tutti Frutti Cake Recipe – Indian Rava Cake in Pressure Cooker

Last Updated on 2 months by Neha Deshmukh

Easy Tutti Frutti Cake Recipe – Indian Rava Cake In Pressure Cooker

Introduction

Oh, this cake! It’s a little bit of childhood nostalgia baked into every slice. I remember my grandmother making this during the festive season, and the aroma would fill the entire house. It’s a wonderfully simple cake, perfect for beginners, and the fact that it’s made in a pressure cooker makes it even more special – and convenient! If you’re looking for a delicious, slightly different cake that’s bursting with flavour, you’ve come to the right place. Let’s get baking!

Why You’ll Love This Recipe

This Tutti Frutti Cake isn’t your average bake. It’s a delightful blend of textures – soft, spongy, and with a lovely little bit of crunch from the rava (semolina). Baking it in a pressure cooker means no oven needed, making it ideal for those without one, or during hot weather when you don’t want to heat up the kitchen. Plus, the tutti frutti adds a vibrant colour and a classic Indian touch that everyone loves.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 eggs
• 1 cup powdered sugar (with 2 cardamoms)
• 2 tablespoon oil
• 1 cup maida/all-purpose flour
• 0.5 cup sooji/rava (semolina)
• 1 pinch salt
• 0.5 teaspoon baking powder
• 2 tablespoon yogurt
• 2-3 drops vanilla essence
• 2 tablespoon milk
• 1 handful tutti frutti
• 1 teaspoon melted butter (for greasing)
• 1 teaspoon maida (for dusting)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Cardamom-Infused Powdered Sugar: I like to grind 2-3 green cardamoms with the powdered sugar. It adds such a lovely fragrance! You can skip this if you prefer, but trust me, it elevates the flavour.
• The Use of Rava (Semolina): Don’t be scared of the rava! It gives the cake a unique texture – a little bit grainy, but in a good way. It also helps keep the cake moist. About 115g of rava is equivalent to ½ cup.
• Cooking in a Pressure Cooker – A Unique Technique: We’re using the pressure cooker without the whistle. The trapped heat creates a perfect, oven-like environment. It’s a game-changer, honestly!
• Tutti Frutti – A Classic Indian Addition: Tutti frutti is a mix of candied fruits, readily available in India. It adds a burst of colour and sweetness. If you can’t find it, you can substitute with other candied fruits, or even raisins.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat the pressure cooker: Add 1 cup of salt/sand to the cooker base, spread evenly. Cover and heat on low flame for 10 minutes without the whistle. This creates the heat needed for baking.
2. Prepare the cake pan: Grease the pan with melted butter, dust with maida, and remove excess flour. This prevents the cake from sticking.
3. Prepare batter: Beat eggs in a bowl until light and fluffy. Add powdered sugar, oil, maida, rava, salt, baking powder, yogurt, vanilla essence, and milk. Mix until smooth and thick. Don’t overmix!
4. Assemble: Sprinkle tutti frutti at the pan’s base. Pour batter into the pan and top with more tutti frutti.
5. Bake: Place the pan in the preheated cooker. Cover without the whistle and bake on low flame for 50-60 minutes.
6. Check doneness: Insert a toothpick; if clean, the cake is ready. Cool, then invert the pan to remove the cake.

Expert Tips

A few things I’ve learned over the years:

• Make sure your baking powder is fresh for a good rise.
• Don’t open the pressure cooker lid during baking, or the temperature will drop and the cake might sink.
• If you’re worried about the cake sticking, line the base of the pan with parchment paper.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: I’ve tried this with applesauce instead of eggs (about ¼ cup per egg) and plant-based yogurt. It works beautifully!
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend instead of maida.
• Adjusting Spice Levels: My friend loves adding a pinch of nutmeg to the batter. Feel free to experiment with your favourite spices.
• Festival Adaptations (Christmas, New Year): Add a splash of rum or brandy to the batter for a festive touch!

Serving Suggestions

This cake is lovely on its own with a cup of chai. It also pairs well with a scoop of vanilla ice cream or a drizzle of chocolate sauce. My family loves it with a sprinkle of icing sugar.

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

• Can I use a different type of flour instead of maida? You can, but the texture will be slightly different. Whole wheat flour will give a denser cake.
• What if I don’t have a pressure cooker? Can I bake this in a conventional oven? Absolutely! Bake at 180°C (350°F) for 30-40 minutes, or until a toothpick inserted into the centre comes out clean.
• How can I tell if the cake is fully baked without a toothpick? The cake should spring back lightly when touched, and the edges should be golden brown.
• Can I add other dry fruits besides tutti frutti? Yes! Raisins, chopped dates, or even candied cherries would be delicious.
• What is the purpose of adding salt to the pressure cooker base? The salt helps distribute the heat evenly and prevents the cake from burning.