COURSE:
Cake, Dessert
Pistachio Walnut Raspberry Cake: A Delightful Blend of Flavours and Textures
Indulge in the rich, nutty flavours of pistachios and walnuts, perfectly balanced with the sweet tang of fresh raspberries in this Pistachio Walnut Raspberry Cake. Crafted with the Instant Pot, this elegant dessert is moist, flavourful, and surprisingly easy to prepare. The combination of crunchy nuts and juicy berries creates a unique cake that’s perfect for special occasions or simply as a luxurious treat.
The Instant Pot’s gentle steaming function ensures that the cake is cooked evenly, retaining its moist texture and enhancing the natural flavours of the ingredients. Pistachios and walnuts provide a delightful crunch and nutty richness, while the raspberries add bursts of vibrant flavour throughout each bite. This cake pairs beautifully with a dollop of whipped cream or a dusting of powdered sugar, making it an eye-catching centrepiece for any dessert table.
Perfect for entertaining guests or enjoying with a cup of tea, the Pistachio Walnut Raspberry Cake is a versatile recipe that’s both delicious and impressive. Whether you’re celebrating a special event or just indulging in a homemade treat, this cake is sure to be a hit with its unique combination of flavours and its effortless preparation with the Instant Pot.
Instant Pot Pistachio, Walnut & Raspberry Cake
Ingredients
- 2 large eggs
- 3 tbsp milk
- 60 g butter
- 160 g plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 100 g caster sugar
- 1/8 tsp salt
- 30 g chopped pistachios
- 60 g raspberry jam
- 250 ml water
- Chopped walnuts and icing sugar
Instructions
- Lightly grease a 7 inch springform pan with either oil or cooking spray.
- In a medium bowl, whisk together eggs, milk and butter.
- In a large bowl, combine flour, baking powder, baking soda, sugar and salt.
- Pour wet ingredients from the medium bowl into the large bowl with dry ingredients and use a fork to cream together mixture until combined. Do not overmix, as some lumps are fine.
- Transfer mixture to greased springform pan, then swirl the jam over the top of the cake mix and sprinkle on the pistachios.
- Add the 250ml water to the Instant Pot and insert steam rack/trivet and place the cake pan on top.
- Secure the lid and select Pressure Cook (or Bale) and adjust the time to 30 minutes. When timer beeps, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure until float valve drops and then unlock lid.
- Remove the pan from the inner pot and leave to cool for 30minutes.
- Top with the chopped walnuts and a sprinkle of icing sugar, slice and serve.
Instant Pot Pistachio, Walnut & Raspberry Cake
COURSE:
Cake, Dessert
Ingredients
- 2 large eggs
- 3 tbsp milk
- 60 g butter
- 160 g plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 100 g caster sugar
- 1/8 tsp salt
- 30 g chopped pistachios
- 60 g raspberry jam
- 250 ml water
- Chopped walnuts and icing sugar
Instructions
- Lightly grease a 7 inch springform pan with either oil or cooking spray.
- In a medium bowl, whisk together eggs, milk and butter.
- In a large bowl, combine flour, baking powder, baking soda, sugar and salt.
- Pour wet ingredients from the medium bowl into the large bowl with dry ingredients and use a fork to cream together mixture until combined. Do not overmix, as some lumps are fine.
- Transfer mixture to greased springform pan, then swirl the jam over the top of the cake mix and sprinkle on the pistachios.
- Add the 250ml water to the Instant Pot and insert steam rack/trivet and place the cake pan on top.
- Secure the lid and select Pressure Cook (or Bale) and adjust the time to 30 minutes. When timer beeps, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure until float valve drops and then unlock lid.
- Remove the pan from the inner pot and leave to cool for 30minutes.
- Top with the chopped walnuts and a sprinkle of icing sugar, slice and serve.
Pistachio Walnut Raspberry Cake: A Delightful Blend of Flavours and Textures
Indulge in the rich, nutty flavours of pistachios and walnuts, perfectly balanced with the sweet tang of fresh raspberries in this Pistachio Walnut Raspberry Cake. Crafted with the Instant Pot, this elegant dessert is moist, flavourful, and surprisingly easy to prepare. The combination of crunchy nuts and juicy berries creates a unique cake that’s perfect for special occasions or simply as a luxurious treat.
The Instant Pot’s gentle steaming function ensures that the cake is cooked evenly, retaining its moist texture and enhancing the natural flavours of the ingredients. Pistachios and walnuts provide a delightful crunch and nutty richness, while the raspberries add bursts of vibrant flavour throughout each bite. This cake pairs beautifully with a dollop of whipped cream or a dusting of powdered sugar, making it an eye-catching centrepiece for any dessert table.
Perfect for entertaining guests or enjoying with a cup of tea, the Pistachio Walnut Raspberry Cake is a versatile recipe that’s both delicious and impressive. Whether you’re celebrating a special event or just indulging in a homemade treat, this cake is sure to be a hit with its unique combination of flavours and its effortless preparation with the Instant Pot.
