HEALTHY SWEET RECIPE : STRAWBERRY - LEMON CAKE - PRESSURE COOK

HEALTHY SWEET RECIPE :  STRAWBERRY - LEMON CAKE - PRESSURE COOK

VALENTINE DAY SPECIAL 


1.3/4 CUPS MAIDA

3 TBSP. LEMON JUICE

1 TBSP. LEMON ZEST (PEEL)

2 TSP. BAKING POWDER

1 TSP. SODA BICARB.

1/2 SUGAR -POWDERED

1/2 CUP BUTTER

1 TBSP BUTTER - FOR GREASING

1.1/4 CUPS YOGURT

*
FOR TOPPING :

3 TBSP. SUGAR  

3 TBSP. LEMON JUICE

*
FOR GARNISHING :

4-6 STRAWBERRY - CUT A THIN SLICE OFF THE TIP OF EACH STRAWBERRY.

*
SIEVE FLOUR, BAKING POWDER AND SODA BI CARB TOGETHER. KEEP ASIDE.

TAKE OTHER BOWL. PUT BUTTER,SUGAR AND SODA BI CARB IN IT TOGETHER.
BEAT TOGETHER TILL LIGHT AND FLUFFY.
ADD THE YOGURT AND MIX WELL.

STIR IN THE LEMON RIND AND LEMON JUICE.
FOLD IN THE FLOUR, A LITTLE AT A TIME.

HEAT THE PRESSURE COOKER WITH SOME WATER AT BOTTOM AND PLACE STAND IN IT.

GREASE A CAKE MOLD WITH BUTTER.

TRANSFER THE CAKE MIXTURE TO THE PREPARED MOLD TIN.

PLACE IT IN THE PRESSURE COOKER.

REMOVE THE RUBBER GASKET AND COVER THE COOKER.

COOK FOE 30 -35 MINUTES WITHOUT THE WEIGHT.
INSERT A CLEAN KNIFE IN THE CENTER OF THE CAKE.
IF IT COMES OUT CLEAN, IT IS DONE.

FOR THE TOPPING, HEAT SUGAR AND THREE TABLESPOON OF WATER INA PA, TILL THE SUGAR DISSOLVES.

STIR IN THE LEMON JUICE.

POUR THE TOPPING OVER THE CAKE WHILE STILL HOT.

AFTER THE SYRUP COOLS ARRANGE THE STRAWBERRY SLICES OVER IT.

SERVE COOL.