sermoa

Today I attempted to make (bake? I’m not sure if that’s the right verb) a cake in the pressure cooker. I’m intrigued by the concept but unsure what to expect the results to be like. How much will the texture be different to oven baking? Will it be more like a steamed sponge pudding? Will I like it?

I’m still really not sure because the cake failed for non-pressure-cooker reasons. I used a new-to-me-brand of almond extract and it is obviously considerably stronger than the brand the recipe-book writer uses. A teaspoon was way too much and I now have pretty much the cake-shaped version of those room scenting wax-chips rather than something you’d want to eat…

(It was at least a sweet almond extract rather than anything too cyanide-y)