5 best biscuit cakes you can make at home without an oven during the lockdown

With banana breads and hot cross buns taking over Instagram, the lack of an oven fitted in my kitchen has never felt more bitter. In fact, the contradiction between these Insta-sweet posts and my acerbic-ness was directly proportional to me grinding biscuits, all of last week, to try numerous no-oven cake recipes and eating them from breakfast, lunch and dinner.

Needless to say, the joy that this glutinous act brought me was exceptional! So, here, to help you sweeten your quarantine cooking menu, I’ve collated a list of the 5 best no-oven cake recipes that require only a packet of biscuits and a pressure cooker/deep bottomed vessel.

5 best no-oven cakes recipes that you can make at home during self-isolation with biscuits 

1. Bourbon Biscuit Cake

Anyone who tells you that they don’t like Bourbon biscuits—are just straight up lying! Bourbons are biscuit royalty. Second only to Hide & Seek, of course. But coming back to our hero ingredient: Bourbon biscuits, for Bourbon Biscuit Cake, you’ll need: 2 packets of Bourbon biscuits, 1 packet of Eno, 1 cup of water, ½  cup of milk and 1 tsp oil.

How to make Bourbon Biscuit Cake

Grind the Bourbon biscuits into a fine powder. Transfer this powder in a large steel bowl (line this bowl with oil first) and add milk. Mix the two ingredients together to make a thick and aromatic batter. Add 1 tsp Eno powder in the batter now, and start whisking it in one direction for 2-3 minutes. Next, take a pressure cooker and fill it with one cup of water, and let it come to a boil. Place your steel bowl in the cooker now over a small and inverted steel bowl (or anything that’ll elevate the batter bowl’s height in the cooker) and cover the cooker. Let the batter cook on low heat for 25 minutes and voila, your Bourbon Biscuit Cake is ready to be Instagrammed and eaten. You can garnish it with biscuit crumbs, chocolate sauce and even cream cheese. 

2. Nutty Oreo Chocolate Biscuit Cake

Oreos are a staple in almost every diet. They’re also my favourite midnight snacks. A basic Oreo cake, however, is not as appealing as you’d think it to be. Fret not, Oreos, dry fruits and a little strawberry preserve (or jam will also do) is a game changer. I’ve dubbed this recipe: Nutty Oreo Chocolate Biscuit Cake, and except the above three ingredients, you’ll need Eno, 1 cup of milk, 1 cup of water and a pinch of salt for it.

How to make Nutty Oreo Chocolate Biscuit Cake

Take two packets of Oreo biscuits and grind them into a fine powder. Add crushed almonds, walnuts or pistachios (any one of these three dry fruits) in this powder and add milk and salt in a bowl lined with 1 tsp oil and stir. If by chance you do have baking powder at home (I didn’t when I was trying this recipe) you can use ½ spoon of it instead of 1 tsp Eno powder in the cake batter. Mix in one direction and prep the pressure cooker like we did for the Bourbon Biscuit Cake. Cook for 25 minutes and then let it cool. You can top this no-oven cake with strawberry preserve and even vanilla ice cream.  

3. Vanilla and Chocolate Parle-G Biscuit Cake

This was my most successful cooking experiment of the lot. It’s probably also because a Vanilla and Chocolate Parle-G Biscuit Cake will require more effort than the above two recipes. Here’s what you need for it: 2 packets of Parle-G biscuits, 1 cup of milk, 2 drops of vanilla essence, chocolate sauce or 2 melted chocolate bars or a gooey milk and Bournvita paste, ½  tsp baking powder/ 1 tsp of Eno.

How to make Vanilla and Chocolate Parle-G Biscuit Cake

Grind the biscuits into a fine powder, add milk, vanilla essence and stir, stir, stir in large oil-lined steel bowl. Add Eno and stir in one direction. Place this bowl in the pressure cooker and cook for 25 minutes. Take it out and let the cake cool. Once it’s at room temperature, carefully cut this divine creation into 2 layers and slather chocolate sauce in between them. Place the top layer back and let the cake chill in the refrigerator for an hour. It’s the perfect quarantine dessert!

4. Dry Fruits and Chia Biscuit Cake

While I didn’t add any additional sugar to the above recipes, the last two recipes will call for it. To make Dry Fruits and Chia Biscuit Cake you’ll need: 2 packets of Marie biscuit, a small cup of powdered sugar, a cup of milk, a handful of raisins and chia seeds, a drop of vanilla essence and ½ tsp baking powder.

How to make Dry Fruits and Chia Biscuit Cake

Grind the biscuits into a fine powder and add the sugar, raisins and vanilla essence in it and transfer the contents to a big steel bowl, lined with oil. Add milk and start whisking. After it becomes a gooey consistency, add the baking powder (this recipe works better with baking powder) and mix in one direction for 2-3 minutes. Place the bowl in the pre-heated pressure cooker and cook for 25 minutes. Garnish it with more dry fruits and chia seeds. Serve your parents a slice of it with their evening tea. They’ll love it!  

5. Layered Fresh Fruit Biscuit Cake

Put all the overripe fruit in your house to good use in this recipe. I used apples, you can also use bananas to cover the fruit aspect of this recipe. For the rest, you’ll need: 2 packets of Parle-G biscuits, a small cup of powdered sugar, a cup of milk, ½ tsp baking powder and 2-3 tbsp fresh cream.

How to make Layered Fresh Fruit Biscuit Cake

After grinding the biscuits, add the powdered sugar, milk and cut fruit in a large steel bowl, lined with oil. Mix well and add baking powder. Cook this batter in the pressure cooker for 30 minutes and then let this aromatic cake cool. Once it’s at room temperature, cut the cake in 2-3 layers. Fill these layers with fresh cream and also some chopped almonds. Let the cake sit in the refrigerator for 2 hours and serve chilled. You can also garnish it with cream cheese, berries, pistachios and freshly cut fruits. 

All images except Bourbon Biscuit Cake are courtesy of Flickr and Pixabay. They’re used for representational purposes only. 

SOURCE : gqindia

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