
Instant Pot Pistachio, Walnut & Raspberry Cake
COURSE:
Cake, Dessert
Instant Pot Pistachio, Walnut & Raspberry Cake
Instant Pot Pistachio, Walnut & Raspberry Cake
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 2 large eggs
- 3 tbsp milk
- 60 g butter
- 160 g plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 100 g caster sugar
- 1/8 tsp salt
- 30 g chopped pistachios
- 60 g raspberry jam
- 250 ml water
- Chopped walnuts and icing sugar
Instructions
- Lightly grease a 7 inch springform pan with either oil or cooking spray.
- In a medium bowl, whisk together eggs, milk and butter.
- In a large bowl, combine flour, baking powder, baking soda, sugar and salt.
- Pour wet ingredients from the medium bowl into the large bowl with dry ingredients and use a fork to cream together mixture until combined. Do not overmix, as some lumps are fine.
- Transfer mixture to greased springform pan, then swirl the jam over the top of the cake mix and sprinkle on the pistachios.
- Add the 250ml water to the Instant Pot and insert steam rack/trivet and place the cake pan on top.
- Secure the lid and select Pressure Cook (or Bale) and adjust the time to 30 minutes. When timer beeps, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure until float valve drops and then unlock lid.
- Remove the pan from the inner pot and leave to cool for 30minutes.
- Top with the chopped walnuts and a sprinkle of icing sugar, slice and serve.