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By :I Love My Instant Pot Gluten Free Diet by Michelle Fagone |
Course | Dessert |
Cuisine | Modern |
Difficulty | Medium |
Browse Category | Dessert, Kid-Friendly |
Duration | 30-60 min |
Diet | Gluten Free |
Cooking Technique | Pressure Cook |
Main Ingredient | Gluten-Free All-Purpose Flour, Lemon Juice, Raspberries, Whole Milk |
Prep Time | 10 minutes |
Cook Time | 30 minutes |
Servings |
6 servings
|
Ingredients
Cake
Lemon Glaze
|
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love it
The cake is really good. I really struggled making the frosting. It turned out so thin with the recommended recipe. I will have to use three times the sugar and maybe half the lemon juice next time. It was all really tasty though.
Hi Crystal7769,
When adding in the additional sugar, add it in 1 tbsp at a time while slowly whisking. Let the glaze sit for a few minutes before each added tbsp of sugar. This method should help the glaze thicken up easier.
Does it have to be made with gluten free flour?
Is this supposed to rise a lot like the picture shows? Mine didn’t much.
I read somewhere not to use a springform pan in the instant pot. Is this correct ? Anybody else use a springform 7inch pan in an instant pot ??
Thank you very much for the recipe! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K