This upside-down cake tastes just like the steamed puddings made by the British, but you make it with fresh fruit, rather than dried… and the pressure pot does the work.
Ingredients
- ½ cup of melted, cooled butter, unsalted + extra for the pan
- ½ cup + 2 tbsp of sugar, granulated
- 12 oz of raspberries, fresh
- 1 cup of flour, all-purpose, unbleached
- 1¾ tsp of baking powder
- ½ tsp of salt, kosher
- 1 egg, large
- ½ cup of milk, whole
- 1 orange, grated zest only
- 1 tbsp of liqueur, orange
- 1 tsp of vanilla extract, pure
- To serve, as desired: whipped cream, extra fresh raspberries
How to Make It
- To make a sling for the pan, fold a 20” piece of foil lengthways in thirds. Place 7” cake pan insert over the foil.
- Place in pressure pot, so it holds the sling in its place. Fold tops down if you need to, so it won’t interfere with the lid of the pot. Remove sling and cake pan from pot.
- Butter the cake pan. Line it with parchment paper and butter the paper. Sprinkle with 2 tbsp. of sugar. Top with one layer of raspberries.
- Whisk salt, baking soda, flour and last ½ cup of sugar together. Whisk vanilla, liqueur, zest, butter, milk and egg together in large sized bowl.
- Whisk egg mixture into flour mixture till barely combined. Pour the batter on top of fruit. Spread it evenly. Cover the pan with aluminum foil.
- Pour three cups of filtered water into the cooker. Set 1” wire rack on the bottom. Arrange the foil sling under the cake pan. Set the cake pan on top of the rack.
- Secure the lid. Select Manual and set cook timer to 35 minutes. Allow it to rise to pressure. Once cooking time has been completed, turn off. Do a quick release of pressure. Remove lid.
- Use the sling to help you in removing cake from the pressure pot. Remove the foil cover. Allow to stand for about 10 minutes.
- To loosen the cake, run knife around the edge. Invert the cake on a large plate.
- Remove the parchment paper. Top with extra berries and the whipped cream. Serve.
