Grease a small round banking tin with butter and line it with parchment paper.
Remove the whistle and gasket from the lid of pressure cooker. Add salt in the base of the cooker and spread it with hands. Salt should be enough to cover the base of cooker.
Cover it with lid and let it pre-heat on a medium heat for 5-10 minutes.
Roughly break orange cream biscuits with hands and take them in a chopper/mixer jar and grind to a fine powder.
Transfer the biscuits powder to a wide bowl and add milk powder and powdered sugar and mix. You can taste the batter and adjust the sugar quantity. Quantity of sugar will also depend on the taste of the orange cream biscuits you are using.
Now gradually add about 100-120 ml water and mix. Keep on adding water and mix for about 3-4 minutes. You will notice that biscuit granules have begun to melt and you will have a smooth batter of dropping consistency.
Now add eno. Mix well.
Immediately pour the batter into greased baking tin. Tap to level the mixture.
Open the lid of pressure cooker, put a stand at the bottom and place our cake mould on it.
Close the lid and bake on medium heat for about 30-40 minutes. Baking time will vary as per the size of cooker and size of baking tin. We suggest you remain alert after 30 minutes. Insert a toothpick into the middle of the cake. If it comes out clean, cake is ready. If it doesn’t come out clean, bake for a few more minutes.
Remove the tin, cover with a cloth and let it cool slightly. Once cooled, remove from tin.
We have sprinkled icing sugar on our cake. Cut and enjoy.