Apple ricotta cake

01. June 2014

Duromatic: For 6-8 servings

Preparation time: 10 minutes
Cooking time: 25 minutes

Replace apples with pears, mandarins, nectarines, peaches or apricots.


  • 2 cups water
  • 2 apples - 1 sliced, 1 diced
  • 1 tablespoon lemon juice
  • 1/4 cup raw sugar
  • 1 egg
  • 1 cup ricotta cheese
  • 1/3 cup sugar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon vanilla extract (or the seeds of one vanilla bean)
  • 1 cup all-purpose flour
  • 1/8 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda


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

Slice one apple and dice the others and cover with lemon juice.

Prepare a shallow and wide 4-cup capacity heat-proof bowl by adding a disk of wax paper at the bottom and oiling and dusting the interior with flour.

Sprinkle the base of the bowl with raw sugar and arrange the sliced apples artistically.

In a small mixing bowl, mix the egg, ricotta, sugar, olive oil and vanilla using a fork. Then, sprinkle the flour, cinnamon, baking powder and baking soda in the mixing bowl using a flour sifter, or fine mesh strainer. Blend well with a fork and then stir-in the apple dices. Pour into prepared bowl and lower into the pressure cooker, uncovered.

Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 15 minutes at high pressure.

When time is up, open the pressure cooker - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). Then, release the rest of the pressure using the valve.

Turn the cake out onto a serving plate, remove and discard the wax paper. Serve warm or chilled.


Apple ricotta cake
* incl. VAT, plus shipping