Coffee and Walnut Cake in the Pressure Cooker

I’ve recently been experimenting with cooking cakes in the pressure cooker. As we live off-grid, low-wattage electric ovens are only possible on sunny days and with all the rain we’ve been having over the last few days, this hasn’t been an option. So far, the cakes cooked in a pressure cooker have been a success and they come out cooked and moist.

So far, I have cooked an orange cake, brownies and today I wanted to see what would happen when I baked the walnut and coffee cake that I’d previously made in the mini electric oven.

I used a round 7 inch cake tin and lined it with a silicone BBQ liner that I’d cut out specially. This means that you don’t have to grease or butter the tin before making the cake and means you lift it out easily once it’s cooked so that it can cool.

 

COFFEE AND WALNUT CAKE

Coffee and Walnut Cake

CAKE INGREDIENTS

  • 65g walnut halves, chopped
  • 1 tablespoon coffee
  • 100g self-raising flour
  • 1 teaspoons baking powder
  • a pinch salt
  • 115g butter, softened
  • 115g brown sugar
  • 2 medium eggs

TOPPING INGREDIENTS

  • 2 teaspoons instant coffee
  • 100g icing sugar
  • 12 walnut halves

METHOD

  1. Heat a frying pan and gently roast the chopped walnuts and the walnut halves.
  2. Prepare some strong coffee. You will need 1 tablespoon for the cake. You can also use this to substitute for the boiling water and instant coffee for the icing.
  3. Grease and line the cake tin.
  4. Coarsely grind 30g of the chopped walnuts in a food processor.
  5. Cream the butter and sugar together until light and fluffy.
  6. Beat in the eggs.
  7. Gently fold in the ground walnuts, chopped walnuts, flour, baking powder and salt.
  8. Pour the mixture into the cake tin.
  9. Put 2 cups of boiling water in the pressure cooker and place a silicone mat on the bottom.
  10. Gently lower in the cake tin.
  11. Bring to pressure and then turn down the heat and cook for 30 minutes.
  12. Turn off the heat and leave for 10 minutes.
  13. Quickly release the pressure.
  14. Remove the tin from the cooker and leave to cool for ten minutes.
  15. Lift out the cake onto a baking rack and leave to cool.
  16. Prepare the topping by mixing 2 tablespoon of boiling water and the icing sugar.
  17. Ice the cake with the topping and decorate with the walnuts halves.