DELISH! Pressure Cooked Upside-down Apple and Ricotta Cake
Ready to love your pressure cooker even more? Now you can make dessert out of almost any fruit that is past its prime… dangerously quickly!
I had been searching everywhere to find a cheese and egg-centric apple cake that I had been served many times by fellow harried mommies in Austria over tea while our toddler children joined forces to destroy the house. Even my copy of Die Gute Kueche was no help.But I always thought that this not-quite-cake and not-quite-pudding texture would be a perfect candidate for the pressure cooker.
Between desperate online searches, I remembered Veronika telling me that she used ricotta instead of their local cheese. I’m not a big fan of raisins, so I left them out – but Veronika’s always had them and plenty of walnuts, too.
Not part of Austrian tradition is turning this dessert upside down – but I really like the drama (plus, you have to do it anyway to get it out of the bowl). The original likely didn’t use olive oil – but using olive oil in place of butter is something I really enjoy doing in my recipes (use the good stuff).
So here’s my best guess as to how to make this delicious sweet that I ate often and gladly while living in Graz. Austrian mommies: please leave your recipes in the comments – and now you know that you can make this cake in the pressure cooker!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||steamer basket, heat-proof bowl||15 min.||High(2)||Natural|
- Serves: 8
- Serving size: ⅛th
- Calories: 241.6
- TOTAL Fat: 9.9g
- TOTAL Carbs: 34.1g
- Sugar Carbs: 19.9g
- Sodium: 314.4mg
- Fiber Carbs: 1.8g
- Protein: 5.9g
- Cholesterol: 38.9mg
- 2 cups water
- 2 apples, 1 sliced 1 diced
- 1 tablespoon lemon juice
- ¼ cup raw sugar
- 1 egg
- 1 cup ricotta cheese
- ⅓ cup sugar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon vanilla extract (or the seeds of one vanilla bean)
- 1 cup all-purpose flour
- ⅛ teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Prepare pressure cooker by adding water to the base, plus steamer basket and set aside.
- Slice one apple and dice the other and cover with lemon juice.
- Prepare a shallow and wide 4-cup capacity heat-proof bowl by adding a disk of wax paper at the bottom and oiling and dusting the interior with flour.
- Sprinkle the base of the bowl with raw sugar and arrange the sliced apples artistically.
- In a small mixing bowl, mix the egg, ricotta, sugar, olive oil and vanilla using a fork. Then, sprinkle the flour, cinnamon, baking powder and baking soda in the mixing bowl using a flour sifter, or fine mesh strainer.
- Blend well with a fork and then stir-in the apple dices. Pour into prepared bowl and lower into the pressure cooker, uncovered.
- Close the lid and set the valve to pressure cooking position.
- Electric pressure cookers: Cook for 20 minutes at high pressure.
Stove top pressure cookers: Lock the lid, and cook for 15 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural pressure release.
Electric pressure cookers: Disengage the “keep warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 20 to 30 minutes).
Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
- Test for doneness by inserting a toothpick in the middle - if it comes out dirty lower back into the pressure and cook for a few more minutes (you can open the pressure cooker with the faster Normal release method the second time ; ).
- Turn the cake out onto a serving plate. Serve warm or chilled.