Honey Glazed Chocolate Almond Pressure Cooker Cake (Eggless)

Ingredients needed are -
Maida/Flour - 1 cup
Sugar - 1/3 cup
Hot water - 3/4  cup
Oil - 1/4 cup
Unsweetened cocoa powder - 3 tbsp
Vanilla Essence - 1/4 tsp
Baking Powder - 1-2 tsp
Lemon Juice - 1 tsp
A few tsp of honey for a glaze
A handful of nuts Almonds, Cashews, Walnuts, Raisins (I had lots of almonds so i used them up)
Pressure cooker - A vessel to pour the batter & another vessel/plate to keep below so that that the cake does not touch the bottom of the cooker.
1. Add the sugar, oil, vanilla essence in a large bowl & add hot water, mix until the sugar is completely dissolved.
2. Sift the maida, cocoa powder & baking powder into the bowl.
3. Grease a vessel well with ghee & keep it ready.
4. Add the lemon juice to the batter & shift to the greased vessel immediately.
5. In the meantime, heat the pressure cooker for 5 minutes in medium flame.
6. After the cooker is hot, place a plate or a vessel & then place the vessel with the batter on top & close the lid. (Do not put the whistle)
7. Bake the cake in medium heat for the first 5 minutes & the next 30-35 minutes on low flame (Mine was exactly 30 minutes)
8. Remove & let it cool for 15 minutes.
9. Gently scrape the sides of the vessel to loosen up the cake & flip.
10. Now pour the honey on top of the warm cake and allow the cake to absorb it for a few mins.
11. Let it cool down, cut into slices & enjoy.