Marie Biscuit Cake, an incredibly easy eggless cake that just needs a few ingredients from your pantry. Make it for birthday parties, special occasions or just to serve as a dessert after your weekend meals. Here is how to make it.
The old school biscuits have a unique taste, which you can’t find in the new age biscuits and cookies. Don’t you agree?
While I do buy the new cookies in the market, but I always go back to biscuits, that are popular since our childhood.
There is one such biscuit I love, its MARIE BISCUIT.
Marie biscuits and masala tea, it is such a bomb combination, that no other biscuit can match up to it. At least not for me!
So when I had some extra Marie biscuits, I decided to make this incredibly easy and tasty, Eggless Marie Biscuit Cake.
This cake turned out so soft and moist, that the cake was wiped clean in just two days and that too between just three people.
So if you are looking for a biscuit cake, do try this Marie Biscuit recipe, which is also perfect for vegetarians, as it is eggless.
What is Marie Biscuit Cake?
It is one of the easiest cake to make with simple ingredients.
Just like any other biscuit cake, it needs regular ingredients such as marie biscuit, powdered sugar, ENO fruit salt, vanilla extract, oil, milk, cashew nuts, and tutti frutti.
I often make it, when my son demands a soft old school cake and this recipe never disappoints.
You can even serve a slice of this soft and moist eggless Biscuit Cake along with a hot cup of tea or coffee during your evening tea or just serve it to your sudden guests.
How to make the cake in a pressure cooker?
I have baked this easy and tasty Marie cake in an oven. Don’t worry, you don’t need a fancy appliance to make this cake, you can just make it in a regular pressure cooker.
Follow the below steps to make it in a pressure cooker:
Firstly prepare the batter as per the recipe and keep it aside. Now, grease a baking pan with butter or oil. Once greased, sprinkle it with some flour.
Make sure you coat the baking pan well, by moving the pan around.
Once you have coated your pan well, pour the cake batter into the pan and tap it lightly on the counter so that the batter levels up and the air bubbles escape.
Now, add a stand in the pressure cooker and turn on the flame and let it heat for about 5 minutes.
After 5 minutes, place the baking pan on the stand, cover the lid and cook on low flame for about 25 minutes.
Remove the whistle, so that the cake can slow cook with the heat. Open the lid, insert a toothpick and if it comes out clean, your cake is ready.
If not, then close the lid and let it cook for 5 minutes more. Once it is cooked, let it cool down for 10 to 15 minutes.
Now, run the knife around the corner, turn it around and cake will come out. Let it cool completely and serve.
Cut into slices and serve.
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Step By Step Recipe
Preheat the oven to 180 Degrees C. Grease and dust an 8-inch cake pan. Break the biscuits into pieces and add them in a grinder.
Grind to make a smooth powder.
Sieve the powder through a sieve.
Mix biscuit powder and ENO fruit salt in a bowl. Add vanilla extract, oil, and milk and whisk well to make a lump-free batter.
Pour the batter in the prepared pan. Garnish with cashew nuts and nutty fruity.
Bake for 30-35 minutes until a toothpick comes out clean. Remove the cake pan from the oven and transfer the cake on a cooling rack. Cut into slices and serve.
Marie Biscuit Cake Recipe
- Oven, Baking Pan
- 260 g Marie Biscuit
- 1 packet ENO fruit salt
- 2 tsp Vanilla Extract
- 2 tbsp Oil
- 1 and 1/4 cup Milk
- 2 tbsp Powdered Sugar
- 2 tbsp Cashew Nuts (chopped)
- 2 tbsp Tutty Fruity
- Preheat the oven to 180 Degrees C.
- Grease and dust an 8 inch cake pan.
- Break the biscuits into pieces and add them in a grinder.
- Grind to make a smooth powder.
- Sieve the powder through a sieve.
- Mix biscuit power and baking powder in a bowl.
- Add vanilla extract, oil and 1 cup milk and whisk well to make a lump free batter.
- Add sugar and 1/4 cup milk and mix well.
- Pour the batter in the prepared pan.
- Garnish with cashew nuts and tutty fruity.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Remove the cake pan from the oven and transfer the cake on a cooling rack.
- Once cooled, cut into slices and serve.