Pressure Cooker Mixed Fruit And Pistachio Cake Recipe Taste Of Home Recipes

PRESSURE COOKER THREE INGREDIENT HOLIDAY FRUITCAKE

Steps:

• Rinse Dried Fruit in water to remove any sugar coating (if necessary). Soak fruit in juice overnight.
• Mix Flour, Fruit and Juice together and pour into greased Push Pan.
• Add 1.5 cups of water to your Pressure Cooker cooking pot and place a trivet. Lower cake into the Pressure Cooker.
• Lock on lid and close Pressure Valve. Cook at High Pressure for 1 hour.
• When Beep is heard, allow a 10 minute Natural Pressure Release.

SLOW-COOKER MIXED FRUIT & PISTACHIO CAKE

Steps:

• In a large bowl, whisk together the first 6 ingredients. In another bowl, combine the next 7 ingredients. Add cranberry mixture to flour mixture; stir until smooth. Add dried fruit and pistachios., Pour batter into a greased 1-1/2-qt. baking dish; place in a 6-qt. slow cooker. Lay a 14x12-in. piece of parchment over top of slow cooker under the lid. Cook, covered, on high until a toothpick inserted in center comes out clean, about 2-1/2 hours. Remove dish from slow cooker to a wire rack. Cool 30 minutes before inverting onto a serving platter., Cut into wedges with a serrated knife; if desired, serve with sweetened whipped cream.

PRESSURE-COOKER LAVA CAKE

Steps:

• In a large bowl, whisk flour, 1/2 cup brown sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. , Spread into a 1-1/2-qt. baking dish coated with cooking spray. In a small bowl, mix cinnamon and remaining 1/2 cup brown sugar and 2 tablespoons cocoa; stir in hot water. Pour over batter (do not stir)., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Cover baking dish with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Quick-release pressure., Using foil sling, carefully remove baking dish. Let stand 15 minutes. A toothpick inserted in cake portion should come out clean. If desired, serve with optional raspberries and ice cream.

PISTACHIO PRALINE & VANILLA CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
• Blitz the pistachios in a food processor until very fine. Add the self-raising flour and caster sugar to the nuts and blitz until completely combined. Add eggs, baking powder and milk and mix together.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the filling mix the soft cheese with the caster sugar and a few drops of vanilla essence.
• Sandwich the sponges with the filling. For the topping, stir 2 tbsp water with 100g caster sugar in a microwaveable bowl and microwave on High for 3-4 mins until bubbling and starting to caramelise. Stir in a handful of roughly chopped pistachios then quickly spoon onto the cake. Keep in an airtight container and eat within 2 days.