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Instant Pot Pistachio, Walnut & Raspberry Cake Recipe

Raspberry Cake

Instant Pot Pistachio, Walnut & Raspberry Cake

Course cake, Dessert
Cuisine Modern


  • Instant Pot Multi Pressure Cooker


  • 2 large eggs
  • 3 tbsp milk
  • 60 g butter melted and cooled
  • 160 g plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 100 g caster sugar
  • 1/8 tsp salt
  • 30 g chopped pistachios
  • 60 g raspberry jam
  • 250 ml water
  • Chopped walnuts and icing sugar for topping


  • Lightly grease a 7 inch springform pan with either oil or cooking spray.
  • In a medium bowl, whisk together eggs, milk and butter.
  • In a large bowl, combine flour, baking powder, baking soda, sugar and salt.
  • Pour wet ingredients from the medium bowl into the large bowl with dry ingredients and use a fork to cream together mixture until combined. Do not overmix, as some lumps are fine.
  • Transfer mixture to greased springform pan, then swirl the jam over the top of the cake mix and sprinkle on the pistachios.
  • Add the 250ml water to the Instant Pot and insert steam rack/trivet and place the cake pan on top.
  • Secure the lid and select Pressure Cook (or Bale) and adjust the time to 30 minutes. When timer beeps, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure until float valve drops and then unlock lid.
  • Remove the pan from the inner pot and leave to cool for 30minutes.
  • Top with the chopped walnuts and a sprinkle of icing sugar, slice and serve.
Keyword Instant Pot, vegetarian