Recipe Book

65
the Fast Slow Go
™
BPR680 USC B21
Lemon Cake with Blueberry Compote
Prep time: 20 minutes
Pressure cook: 3.0 psi / 55 minutes* / Auto Quick Release
Reduce: HI / 3 minutes
Serves: 4
Ingredients
For the lemon cake
5 oz (150g) unsalted butter, at room temperature,
plus extra for greasing
1 cup (150g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
¾ cup (150g) superfine sugar
¼ cup (80g) lemon curd
1 tablespoon grated lemon zest
3 large eggs, at room temperature
¼ cup (60ml) milk, at room temperature
Powdered sugar, to dust
Whipped cream, to serve
For the blueberry compote
9 oz (255g) blueberries
¼ cup (50g) superfine sugar
1 tablespoon water
Method
1. Make the lemon cake. Grease a 6-cup
(6¾-inch top x 5-inch high) heatproof bowl
or mold with butter.
2. Sift the flour, baking powder and salt together.
3. Place the butter and superfine sugar in the bowl
of a bench mixer and beat on medium speed for
4 minutes, until pale and fluffy. Add the lemon
curd and zest and beat until combined. Add the
eggs one at time, beating between each addition.
Add half the flour mixture, beat to combine. Add
the milk and the remaining flour mixture and beat
until just combined.
4. Spoon the mixture into the pudding bowl and
level the top.
5. Place the trivet upside down in the cooking bowl
and pour in 4 cups (1 liter) water. Place the cake
on the trivet. Close and lock the lid.
6. Select PRESSURE COOK and set the pressure
level to 3.0, the cooking time to 55 minutes and the
release to AUTO QUICK and press START.
7. When cooking has completed, carefully remove
the cake from the cooker. Let stand for 10 minutes
before turning onto a serving plate.
8. Meanwhile, remove the trivet, pour out the water,
dry the cooking bowl and return to the cooker.
9. Make the blueberry compote. Place the
blueberries in the cooking bowl, add the sugar and
the water and mix to combine.
10. Select REDUCE and adjust the cooking time
to 3 MINUTES and press START. Cook the
blueberry compote, stirring occasionally.
11. Top the cake with the compote, dust with
powdered sugar and serve with whipped cream.
*Cooking time excludes the building and releasing
of pressure.