Instant Pot Upside-Down Apple Cake (AIP, Gluten-Free)
- Water - 2 cups
- Gala apples - 4 small (about 1⅓ pounds), peeled and cut into ¼-inch slices
- Lemon juice - 2 tablespoons
- Dried lavender flowers - ½ teaspoon
- Tigernut flour - ½ cup
- Cassava flour - ½ cup
- Coconut flour - 2 tablespoons
- Baking powder - ½ teaspoon (or ⅛ teaspoon baking soda + ¼ teaspoon cream of tartar)
- Pinch fine sea salt
- Palm shortening, melted - ⅓ cup
- Maple syrup - 3 tablespoons
- Vanilla extract - 1 teaspoon
- Gelatin powder - 1 tablespoon
- Add water to the Instant Pot and insert the steaming basket in the pot . Line the bottom of the cake pan with parchment paper.
- In a dish, mix apples, lemon juice, and lavender together. Spread apples evenly in the bottom of the cake pan.
- In a large bowl, combine tigernut flour, cassava flour, coconut flour, baking powder, salt.
- In a separate bowl, mix together palm shortening, maple syrup, and vanilla extract. Stir well.
- Sprinkle gelatin powder over palm shortening mixture and whisk vigorously until well blended.
- Pour liquid mixture over dry ingredients and mix well with a spatula to form a ball of dough.
- Transfer dough to a piece of parchment paper and flatten with your finger to form a circle no bigger than the cake pan.
- Cover apples with dough and discard the parchment paper.
- Cover the cake pan with a piece of aluminum foil, tucking it in all around the rim to create a tight seal.
- Place the cake pan in the steaming basket. Close and lock the lid. Press “manual” and cook on high pressure for 25 minutes.
- When time is up, press cancel and let the pressure release naturally before opening the lid.
- You can serve this apple tea cake hot or cold.
- To serve, turn the cake pan upside down and unmold on a serving platter. Eat as is or with a scoop of vanilla ice cream.
Recipe from: asquirrelinthekitchen.com