Instant Pot Best Ever Easter Cakes
Servings: 4
Calories:
Ingredients
- Instant Pot
- 300 g Self Raising Flour
- 300 g Butter
- 75 g Brown Sugar
- 75 g Coconut Sugar
- 1 Large Orange juice and rind
- 2 Large Eggs
- 1 Tbsp Vanilla Essence
- 1 Tsp Cinnamon
- 8 Tbsp Whole Milk
- 100 g Icing Sugar
- Red Food Colouring
Instructions
- In a mixing bowl add the flour, butter, brown sugar, coconut sugar, orange, eggs, vanilla essence, milk and cinnamon. Mix well with an electric hand mixer until you have a great creamy cake batter.
- Flour four ramekins and then split the mixture between the four.
- Place the traditional 1 cup of water in the bottom of the Instant Pot, then add the steaming shelf and then place the ramekins on top.
- Set the Instant Pot to sealing and cook on steam for 28 minutes.
- Remove from the Instant Pot using an oven glove and use a knife by going down the sides in order to remove them from the ramekins.
- Leave on a dinner plate to cool.
- Mix the icing sugar with a little water until it is of a thick consistency. Then split it in two. Leave one as it is and then with the other add a little red colouring until it goes pink.
- Pour the icing sugar over the Easter cakes. Adding the white first and then following this up with the pink.
- Serve.
Notes
If the cake batter is too thick then add a little more milk.
Go for medium to large ramekins and then the mixture wont spill over and you will find like with a soufflé that the mix will rise above the dish.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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