Today’s recipe comes courtesy of Hip Pressure Cooking. As always the recipe was fantastic with detailed instructions and step-by-step pictures. The only change I made was substituting cream cheese for the ricotta. I had to cook the cake for 5 extra minutes for a total of 25 minutes.
The cake was delicious, as promised. Although at 25 minutes it was not more efficient than just baking a cake. In the future I think this recipe would be great to try with peaches.
On November 17, 2012 I married the love of my life and met a new love: My pressure cooker!
To spread the love I’m using my pressure cooker every day and sharing the recipes on my blog.