Coconut Flour Biscuit Cake

Coconut Flour Biscuit Cake..The name sounds quite different right? But I made it just with some leftovers as the main ingredients. A packet of biscuits, homemade coconut flour, and homemade breadcrumbs were in my storage for a couple of months. A week back, a sudden idea came to my mind, why not to mix all of them n create a new recipe? So, a cake was the decision I took finally. 

I didnt follow any measurements or reference recipes. Just made use of all the leftovers, and added the remaining ingredients accordingly with some rough calculation, with the thought that, if I succeeded, I could post it here.

But the cake turned out sooo good n soft, n the sweetness was perfect. The aroma of the coconut flour was the highlight. It gives you a feeling that coconut oil is added to it, but I actually I didnt. Also, I made some minor tests like, added ghee instead of butter/oil, and didnt beat egg but blended it..My idea was just to find out if these changes affect the outcome or not. But, the cake was perfect. So, must try these frnz.

See also:
How to Bake in a Pressure Cooker 

RECIPE:

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Preparation Time: 10 mins

Cooking Time: 30 mins

Serves: 4

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INGREDIENTS: [1 cup=240 ml]

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Biscuits(powdered) - 12

Homemade Coconut Flour - 1/4 cup

Homemade Bread Crumbs - 1/3 cup

Powdered Sugar - 1/3 cup

Ghee(melted)  - 2 tsp +  for greasing

Warm Milk - 1/4 to 1/3 cup

Egg - 2

Vanilla Essence - a few drops

Baking Soda - 1/2 tsp

Honey(optional) - for glazing

METHOD:

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1. In a wide bowl, add the powdered biscuits, bread crumbs, coconut flour, baking soda, powdered sugar, everything one by one, and mix very well evenly with a whisk to make sure the mix is free of lumps. You can also sift them in the bowl.

2. Blend the eggs in a blender for a few seconds, and add it to the bowl. Next, add the warm milk little by little and gently fold the batter with a whisk/spatula. Stop once the cake batter consistency is almost reached.

3. Now add the melted ghee and vanilla essence, and again gently fold to get the perfect cake batter consistency.

4. Grease the cake tin with ghee. Pour the batter, and gently shake the tin with hands, so that air bubbles are not formed.

5. Bake the cake in a pressure cooker for 30 mins in simmer. After that, open the lid, and insert a knife/toothpick inside the cake to check if it is cooked or not. You can see the knife is clean.

6. Remove the tin from the stove, and allow to cool. Transfer to a plate. Apply icing/glazing or dust some powdered sugar if needed. I just poured some honey over it. 

Your delicious n yummy coconut flour biscuit cake is ready to be served!!Njjoy!!

Watch the video on youtube:

 

NOTE:

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1. I used NICE and Sunfeast Milky Magic biscuits. You can use any biscuits. In such case, adjust the powdered sugar according to the sweetness of your biscuit.

2. You can use butter instead of ghee. You can also beat the eggs with a whisk instead of blending in a blender.

3. You can store it for a few days in an airtight container.