Instant Pot Almond Cake Bites Recipes
INSTANT POT ALMOND CAKE BITES
Whip up these bite-size Instant Pot Almond Cake Bites, using your egg bite molds. An easy almond cake recipe that is dusted with powdered sugar for the ultimate Instant Pot dessert.
Provided by Kelsey Apley
Categories Cakes
Time 22m
Number Of Ingredients 8
Steps:
- Add your flour, butter, sugar, milk, baking powder, salt, and almond extract. You will want to gently mix, not overmixing the batter.
- Grease your egg bite molds and then use a cookie scoop to spoon in your batter. This will make 7 cake bites.
- Cover with your silicone cover or aluminum foil. Then place in a trivet with 1 cup of water in the bottom of your Instant Pot.
- Lower your cake bites into the pressure cooker, place lid on, and ensure it is set to sealed not venting.
- Cook 10 minutes with a quick release.
- Flip your cake bite molds upside down and squeeze the molds to try and release cakes. Lift up and release cakes from the molds.
- Allow the almond cake bites to cool, and dust with powdered sugar if you would like.
Nutrition Facts : ServingSize 1 g, Calories 255 kcal, Carbohydrate 41 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 224 mg, Sugar 26 g, UnsaturatedFat 3 g
INSTANT POT® TORTA CAPRESE (ITALIAN FLOURLESS CHOCOLATE-ALMOND CAKE)
This Italian cake called "Torta Caprese" comes from the island of Capri. It is a moist, dense, fudge-like chocolate cake served at tea time on the Amalfi Coast. Typically made in the oven, making it in an electric pressure cooker keeps it moist without risk of drying out.
Provided by Buckwheat Queen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 7
Steps:
- Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot®) and insert a trivet. Generously butter an 8-inch round cake pan.
- Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated.
- Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foil. Set the pan on top of the trivet in the cooker.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and allow the cake to cool. Remove the cake pan with tongs and let cool on a wire rack for 15 minutes. Remove cake from the pan by placing a plate on top and flipping it over. Flip it again using another plate to set it right-side up.
- Dust with powdered sugar and cocoa powder and serve.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 22 g, Cholesterol 80.2 mg, Fat 23.3 g, Fiber 2.9 g, Protein 6.6 g, SaturatedFat 9.3 g, Sodium 86.5 mg, Sugar 17.8 g
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