- 6
Ingredients
- COMPOTE:
- BAKING DISH
- Serves 8 • 35 minutes cooking time
- Butter for coating the baking dish
- 2/3 cup milk
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1/2 cup oil
- 2 large eggs
- 1 cup sugar
- 1 cup flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups raspberries, fresh or frozen
- 1/2 cup apple juice
- 1/2 cup maple syrup
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg RAMEKINS
Preparation
Step 1
PREPARATION:
Lightly butter the bottom and sides of the baking dish or ramekins, place on rack and set aside. Add 2 cups of water to the pressure cooker and set aside.
Combine the milk, lemon, and lemon zest and wait 2 minutes for the milk to thicken. Beat in the eggs, oil, and sugar. Stir in the flour, corn meal, soda, and salt. Pour the mixture in the prepared dish or ramekins. Cover with silicone lid or a piece of foil and lower rack inside the pressure cooker. Lock the lid in place and bring to high pressure. Lower the heat and cook for 35 minutes, and use the quick release method to release the pressure. Lift rack out of the pressure cooker and invert onto a platter.
For the compote, combine all the ingredients and cook gently over low heat until the liquid is reduced by half. To serve, pour over the slices of the cake. Can be served warm or at room temperature.