18 Minute Apple Ricotta Cake

18 Minute Apple Ricotta Cake

By Serve with ice-cream, custard or whipped cream!
0:05 To Prep
0:20 To Cook
10 Servings
Average Rating
Difficulty Easy

Apple & Ricotta a marriage made in heaven!


  • 2 cups Water
  • 2 apples, 1 sliced & 1 diced
  • 1/4 cup raw sugar
  • 1 Egg
  • 1 cup Ricotta cheese
  • 1/3 cup sugar
  • 3 Tbs extra-virgin olive oil
  • 1 tsp Vanilla extract
  • 1 cup flour
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda

Step 1

Prepare pressure cooker by adding water to the base, plus steamer basket and set aside.

Step 2

Prepare our spring form pan by adding a disk of baking paper at the bottom.

Step 3

In a small mixing bowl, mix the egg, ricotta, sugar, olive oil and vanilla using a fork. Then, sprinkle the flour, cinnamon, baking power and baking soda in the mixing bowl

Step 4

Blend well with a fork and then stir in the apple dices.

Step 5

In spring form pan, sprinkle with sugar and lay out sliced apples on top like a fan, then pour batter on top. Then lower spring form pan, on top of steamer basket into the pressure cooker, uncovered.

Step 6

Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower the heat to minimum required by the cooker to maintain pressure. Cook for 18minutes at high pressure.

Step 7

When time is up, open the pressure cooker with the natural release method - move the cooker off the burner and wait for the pressure to come down on it's own (roughly 10mins).

Step 8

Turn the cake out onto a serving plate. Serve warm or chilled.

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