Baked Egg-less Almond Cake

Baked Egg-less Almond Cake

Ingredients:

Condensed - Milk - 1/2 tin

Cake Flour (Maida) - 1.5 Cup

Weikfield Baking Powder - 1 leveled tspn

Baking Soda - 1 leveled tspn

Butter - 2-3 tspn 

Milk - 1/2 cup approx 

Powdered Sugar - 6-7 tspn as per taste

Crushed Almonds - 1/4 cup - 1/2 cup

Note: To make a cake mixture you should beat it in one direction only ex: Right to left.

Method:

Sieve the Cake flour, Baking Powder, Baking Soda, and Powdered Sugar in one big vessel. Now add half tin of condensed milk and butter in to the same vessel. 

Do not pour all the milk in one instance. Pour 1/4th  cup of milk in to the vessel and mix it. Pour rest of the milk as per the need to make the mixture consistency like a cream. If 1/2 cup of milk is not sufficient to make it like a cream consistency then you can add more milk to do the same. Beat it properly for 5 mins. 

Now add crushed almonds in to it. Again beat it for 5 more mins.

Baking:

Preheat oven at 200C for 10-15 mins. Take a aluminium vessel, grease it properly with a butter. 

Pour all the mixture in the vessel. Keep the vessel in preheat oven. 

Now reduce the temperature to 180c. Bake it for 30 mins in OTG (Oven Toaster and Griller) and 40 mins for normal cake oven. If you are baking it in OTG  then switch off the top rod after 12 mins, only keep the down rod open for rest for 18 mins. After 30 mins, check if cake is baked. Once it is baked let it be cool for 15-20 mins under fan. Take it out gently from vessel.

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