Preparation time: 25 minutes
Cooking time: 25 minutes
Servings: Yields 1 cake
Ingredients:
2 pounds ricotta cheese
1 1/2 cups white sugar
5 eggs, beaten
2 teaspoons pure vanilla extract
1 tablespoon lemon juice
2 teaspoons lemon zest, grated
1/4 teaspoon ground cinnamon
Directions:
1. Add ricotta to a large bowl and use a spatula to beat until smooth.
2. Fold in the sugar until thoroughly combined. Stir in the eggs, vanilla, lemon juice, lemon zest and cinnamon.
3. Butter a heatproof dish (that can fit into the pressure cooker). You may have to construct a foil handle to remove it from the pressure cooker.
4. Insert the trivet in the pressure cooker and add 2 cups of water.
5. Pour the batter into the buttered dish then cover with aluminum foil. Place the dish on the trivet in the cooker.
6. Close the lid and lock. Cook for 24 minutes at high pressure. At the end of the cooking time, quick release the pressure.
7. Remove from the pressure cooker and let cool for several minutes before transferring to the fridge.