Leave a Reply
Want to join the discussion?Feel free to contribute!
Curried Chickpeas with Spinach
Raspberry Cake with Lemon Glaze
| By : |
Bursting with flavor from raspberries and lemon, this little cake just screams summer. The light, citrusy glaze complements the berry cake in delicious perfection. Small in size, this dessert is ideal when you want a little something sweet, but don’t want the leftovers of a bigger, traditional cake lingering in your home all week. Enjoy a slice with a morning cup of coffee or tea.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
6 servings
|
Ingredients
Cake
- 2 large eggs
- 3 tbsp whole milk
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 4 tbsp unsalted butter melted and cooled
- 1 1/3 cups gluten-free all-purpose flour
- 1 1/2 tsp gluten-free baking powder
- 1/2 tsp baking soda
- 1/2 cup granulated sugar
- 1/8 tsp salt
- 1/2 cup halved fresh raspberries
Lemon Glaze
- 5 tbsp powdered sugar
- 5 tsp fresh lemon juice
Ingredients
Cake
Lemon Glaze
|
|
Instructions
- Lightly grease a
7 inch springform pan with either oil or cooking spray. - In a medium bowl, whisk together eggs, milk, lemon juice, lemon zest, and butter.
- In a large bowl, combine flour, baking powder, baking soda, sugar, salt, and raspberries.
- Pour wet ingredients from the medium bowl into the large bowl with dry ingredients. Using a fork, cream together mixture until combined. Do not overmix, as some lumps are fine.
- Transfer mixture to greased springform pan.
- Add
1 cup water to the Instant Pot® and insert steam rack. Place springform pan on top. Lock lid. - Press the Manual or Pressure Cook button and adjust cook time to 30 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
- Unlock springform pan and let cool completely 30 minutes.
- Whisk together glaze ingredients until the consistency of corn syrup. If glaze is too thick, add more juice; if glaze is too runny, add more sugar. Gently pour glaze evenly over cooled cake. Slice and serve.
Michelle Fagone is a recipe developer, food blogger, and the author of several cookbooks including The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book. On her site, CavegirlCuisine.com, Michelle shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. Michelle lives in Louisville, Kentucky.
The cookbook that makes using your Instant Pot easier than ever!
The first cookbook dedicated to non-paleo gluten-free recipes for the hottest kitchen appliance: the Instant Pot—with 175 easy-to-make gluten-free recipes and photographs throughout!
This book shows you how you can use the hottest kitchen appliance right now—the Instant Pot—to create gluten-free meals that are quick, easy, and most importantly, delicious. With 175 gluten-free recipes and photographs throughout, this cookbook is a must-have for Instant Pot fans who follow a gluten-free diet due to celiac disease, gluten intolerance, wheat allergies, or simply for health reasons.
You’ll learn how to make satisfying, whole-food dishes for every meal from breakfast to dinner, snacks to desserts. You’ll also find an easy-to-understand overview of the Instant Pot including what all those buttons on your Instant Pot do, how to release the pressure from the Instant Pot when your cooking time is up, how to keep your Instant Pot clean, and more. The “I Love My Instant Pot” Gluten-Free Recipe Book is perfect for Instant Pot fans who follow a gluten-free diet or anyone who wants fast, delicious meals the whole family will love.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
love it