By Ujjainee Roy
September 12, 2024
Almond cake is one of the best all-season recipes. While oven-baking is the traditional method for making cakes, using a pressure cooker offers a convenient alternative that yields excellent results. This method is particularly useful if you don't have access to an oven or prefer a quicker way to bake. By using a pressure cooker, you can achieve a tender, evenly cooked cake with minimal effort. Here's an easy recipe.
– 1 cup almond flour (or finely ground almonds) – ½ cup all-purpose flour (or gluten-free flour, if desired) – 1 teaspoon baking powder – ½ teaspoon baking soda – ¾ cup sugar (or to taste) – 2 large eggs – ½ cup melted butter (or vegetable oil) – 1 teaspoon vanilla extract – ½ cup milk (or almond milk for a dairy-free version) – A pinch of salt – ¼ teaspoon almond extract (optional)
Remove the gasket and whistle from the lid of the pressure cooker to prevent it from building pressure. Place a trivet or metal stand inside the pressure cooker. This will keep the cake tin from directly touching the bottom of the cooker, preventing burning. Preheat the pressure cooker on medium heat for about 5 minutes without adding water.
In a bowl, mix the almond flour, all-purpose flour, baking powder, baking soda, and a pinch of salt. In a separate bowl, beat the eggs and add the sugar. Whisk well until the mixture is light and fluffy. Slowly add the melted butter (or oil) and continue whisking.
Stir in the vanilla extract, almond extract (if using), and milk. Gradually fold the dry ingredients into the wet mixture, ensuring there are no lumps. The batter should be smooth and slightly thick. Grease a 6- to 7-inch cake tin with butter or oil and dust it lightly with flour to prevent sticking.
Pour the almond cake batter into the greased tin. Tap the tin lightly on the counter to remove any air bubbles. Optionally, sprinkle sliced almonds on top for added texture and presentation. Place the cake tin inside the preheated pressure cooker on the trivet.
– Close the lid of the pressure cooker, but remember not to seal it with the whistle or gasket. Cook on medium heat for 40-45 minutes. Once the cake is done, carefully remove the tin from the pressure cooker. Allow the cake to cool in the tin for 10-15 minutes before transferring it to a wire rack.