Eggless Pressure Cooker Cake

Ingredients

• All purpose flour- 1 cup
• Granulated Sugar- 1/2 cup
• Vanilla Custard Powder- 2 tablespoon
• Baking Soda- 1/2 teaspoon
• Baking Powder- 1 teaspoon
• Salt- 1 pinch
• Malai
• Milk- 1/2 cup
• Cardamom powder- 1/2 teaspoon
• Chopped nuts- 1/4 cup
• Raisins- 1/4 cup
• Oil spray or butter or canola oil to grease the cake pan
• Water- 2 1/2 cups

Directions

1. Combine all of the wet ingredients in a mixing bowl, then add the sugar. Beat with a whisk or an electric mixer until the sugar has dissolved into the liquid.
2. Sift the remaining dry ingredients into the same bowl. Whisk everything together until the batter is smooth and well combined, with no lumps hiding in there.
3. Grease a 9 inch springform pan with oil spray, butter, or canola oil. Pour the cake batter into the prepared pan.
4. Pour 2 1/2 cups of water into the New Crock-Pot Express Crock Multi-Cooker. Set the steaming rack inside, then place the springform pan on the rack. Secure the multicooker lid and check that it is locked. Set the steam vent to OPEN. Choose the "Dessert" setting, adjust the time to 25 minutes, and press START.
5. This part matters, and it is a little different from a usual pressure-cooker cycle. The display will read HEAT, but because the vent is open, it will not show the elapsed cooking time. Cook while steam is still coming out of the vent, which should be about 25 minutes +- 1 minute.
6. When steam is no longer escaping from the vent, press STOP. Move the vent back to the sealed position and leave it that way for 5-8 minutes so the cake can finish cooking.
7. Release the pressure from the pressure cooker, then open the lid. Carefully lift the springform pan out of the multi-cooker. Cool the cake completely before removing it from the pan. Slide a butter knife around the edge, then release the cake from the pan.
8. Serve with Orange Whipped Cream on the side, or with simple vanilla ice cream.