Jennadene’s Pressure Cooker "Baked" Orange and Date Ricotta Cake – Reader Recipe
Jennadene’s an active participant on our Facebook page, mother of 5 sons and lives in a country town on the River Murray in South Australia. She tells us that her favorite subjects in school were…
… biology and home economics – she failed in Math, English, science, French and even photography (though I strongly disagree, look at the great photo, she sent)! Cookbooks taught her to read, write, and do math and they also gave her an eye for beauty.
|Jennadene’s Pressure Cooker “Baked” Orange and Date Ricotta Cake
2 lbs or 1kg of Ricotta
4 free range eggs
1/4 cup of white (castor) sugar
1/4 cup of organic honey
1 cup of dates soaked for 20 minutes and then chopped finely
Zest of 1/2 an orange and juice
1/4 tsp of vanilla extract or vanilla bean
Beat ricotta until smooth and in a separate bowl/food processor beat eggs and sugar for 3 minutes then combine with ricotta. Warm honey and whisk in with orange juice, vanilla and zest then whisk into cheese mixture followed with the chopped dates. Combine well for at least a few minutes to distribute dates and create a smooth batter and pour into a buttered pan or a heatproof dish suitable for pressure cooking. Cover with foil and make a foil lifter 3 fold and long enough to go under and up the sides of you cake pan/dish . Place a trivet at the bottom of your pressure cooker (I used egg rings) and add water( approx 2 cups) place the foil lifter under your pan lower into pressure cooker pan folding the foil handles inwards and seal lid. Set pressure to high and when it reaches pressure lower the heat and cook for 20mins. use the quick release after a minute or two.
Serve dusted with icing sugar or swettened cocoa powder, warm or well chilled.
Recipe and Photo Credits: Jen Smith
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