Fill the cooker with salt till 1 1/2 inches and place the plate on top of it.
Preheat the cooker for 5-10 minutes on medium flame with the salt.
(We are following the same principle as in the oven but here the salt is heated and the cake gets cooked in the heat produced by the salt.)
Take a bowl and add butter, condensed milk and mix well using a whisk.
Take another bowl and add all the dry ingredients (all-purpose flour, soda, baking powder) in a bowl and mix it well.
Gradually put the flour mixture into the bowl of wet ingredients and mix well after each addition.
Add water accordingly and beat till the batter becomes smooth and fluffy.
Add Tutty fruity, cashews and mix it well
Garnish with some tutty fruity and cashews on top of the batter.
Now the batter is ready to bake.
Grease the baking tin with butter. Then sprinkle about a tablespoon of flour. Now swirl the pan so it will stick to greased surface (all over pan and also around the edges). Now invert the pan over a sink or garbage and tap it gently with your hand to remove excess flour.
Pour the batter into the tin and Tap the pan on the countertop to remove air bubbles.
Now, keep the flame in low and place the tin with the cake batter carefully inside the cooker.
Close the cooker and bake the cake on low heat for 30-35 minutes or till a knife inserted into the cake comes out clean.
Remove it from the Pressure cooker and let it cool. Scratch the sides of the pan, invert it into cooling rack from the pan and let it cool completely before frosting.
Do not use the rubber gasket. You can use sand instead of salt. Do not pour water inside the cooker as we are not steaming the cake. Do not heat empty cooker without the salt as your cooker will get damaged.