The Ultimate Instant Pot Desserts Cookbook: Easy Recipes for Cakes, Pies, and Decadent Breakfast Treats by Zimmerman Janet A

Author:Zimmerman, Janet A
Language: eng
Format: epub, pdf
Publisher: Rockridge Press
Published: 2022-01-31T16:00:00+00:00

ORANGE POUND CAKE

NUT-FREE

SERVES 8 | PREP PLUS COOLING TIME: 45 MINUTES | PRESSURE COOK: 30 MINUTES, HIGH | RELEASE: NATURAL FOR 15 MINUTES, THEN QUICK | TOTAL TIME: 1 HOUR 45 MINUTES

Rich and buttery, pound cake comes out beautifully in the Instant Pot. This recipe includes an irresistible orange glaze, but if you prefer to leave it unglazed, it’s a perfect base for fresh fruit and whipped cream, and it’s also great toasted and spread with Ginger Pear Butter.

8 tablespoons (1 stick) unsalted butter, at room temperature

¾ cup granulated sugar

1 teaspoon pure vanilla extract

1½ teaspoons finely grated orange zest

2 eggs, at room temperature

1¼ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

⅛ teaspoon fine salt

2 tablespoons plain whole-milk yogurt

3 tablespoons orange juice, divided, plus more if needed

Nonstick cooking spray

1 cup water

¾ cup confectioners’ sugar

1 teaspoon Grand Marnier or other orange liqueur

1. In a large bowl, beat together the butter and sugar with a hand mixer until light and creamy, about 2 minutes. Add the vanilla and orange zest, and beat until combined. Add the eggs one at a time, beating after each addition.

2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Add half of the flour mixture to the butter mixture, and beat on low speed until combined. Add the yogurt and beat just until combined. Add the remaining flour mixture and beat until combined. Then add 2 tablespoons of orange juice and beat until combined.

3. Spray a 7-inch (4-cup) Bundt pan with cooking spray. Pour in the batter. Tap the pan lightly on the counter to release any air bubbles, and cover the pan with aluminum foil.

4. Pour the water into the inner pot and insert the trivet. Place the pan on the trivet. Secure the lid.

5. Select Pressure Cook or Manual, adjust the pressure to High, and set the time to 30 minutes. When cooking is complete, let the pressure release naturally for 15 minutes, then quick-release any remaining pressure. Unlock and remove the lid.

6. Carefully remove the pan, then remove the foil. Let the cake cool completely, about 30 minutes. Place a plate over the Bundt pan and invert, shaking gently to release the cake.

7. For the glaze, sift the confectioners’ sugar into a small bowl. Whisk in the remaining 1 tablespoon of orange juice and Grand Marnier, adding orange juice as necessary to get a pourable consistency. Drizzle over the cooled cake.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.