(86b)
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Calculation
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● 1 ½ cups whole wheat pastry flour
● 6 eggs
● 1 cup fresh blackberries, rinsed and dried
● ¼ cup sugar
● 3 tablespoons almonds, sliced
● 2 tablespoons butter, melted
● 1 tablespoon baking powder
● 2 teaspoons cornstarch
● 1 teaspoon salt
● 1 teaspoon almond extract
Preparation Instructions:
Lightly butter 8 inch spring form pan.
In a large bowl, beat eggs and sugar till smooth. Add yogurt, butter and extract and stir till combined.
Add flour, baking powder and salt and stir till thoroughly combined. Pour half the batter into the prepared pan. Add berries in an even layer. Sprinkle cornstarch over berries. Then pour remaining batter over berries. Sprinkle almonds on top.
Add 1 cup of water to cooking pot and place a trivet on the bottom. Using a foil sling, lower pan onto the trivet.
Secure lid and select pressure cooker setting and high pressure. Set timer for 45 minutes. When timer goes off use the natural release function to remove the lid.
Carefully remove pan from cooking pot and cool on wire rack.
To serve, remove spring form ring, dust with powder sugar and enjoy.
