Jennadene’s Pressure Cooker "Baked" Orange and Date Ricotta Cake

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.

Reader Recipe: 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.Close the lid and set the valve to pressure cooking position.
Electric pressure cookers and stove top pressure cookers: Cook for 20 minutes at high pressure.

When time is up, wait a minute or two and then open the pressure cooker with the Normal release – release pressure through the valve.

Serve dusted with icing sugar or sweetened cocoa powder, warm or well chilled.

Recipe and Photo Credits: Jen Smith

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