Lemon Poppy Seed Dessert Instant Pot

Dairy and Gluten Free

Lemon Poppy Seed Dessert

We owned a Cafe for years and this was our most popular dessert or cake depending on how we made it.

It is gluten and dairy-free and can be made in an instant pot.

It is rich, moist, really delicious, and served with a coconut dairy free yogurt on the side it is just divine.

gluten and dairy free lemon poppy seed dessert

Why Make Lemon Poppy Seed in a Pressure Cooker?
We were experimenting and one of the things we have found is that cake recipes need to be changed slightly for cooking in a pressure cooker - they come out more dense and moist. This was one of our favs and we wanted to see if we could make it in the instant pot.

The Lemon flavor is presented strongly in this dessert because of how we prepare the lemons

This dessert can be easily frozen.

Key Ingredients and Comments for Preparation

Lemons

Lemon see if you can locate a local variety of lemon without too many seeds or pips as they are sometimes called. It will make the lemon preparation a little easier. Just not so many to take out.

How to Intensify the Flavor

If you make the mix and all the ingredients and then refrigerate overnight the flavor is intensified.

Dessert Cake

We call this a dessert cake becasue you get the true flavor of the lemons - so adding a side of gluten free yogurt makes this a delicious dessert that everyone likes. You only need small portions so this cake lasts well.

Lemon Preparation

Prepare the lemons by cooking on high pressure for 10 minutes in a pressure cooker with 3 cups of water - allow natural pressure release.

Let them cool before de-seeding

Prepare the Cake Tin

This makes it so much easier for the dessert to come out. Line the bottom and sides of the cake tin with baking paper.

Deseed the Lemons

Over a sieve and bowl deseed the lemons by hand.

After that, you then blitz the lemons with a stick blender until they are in a paste form.

See the video.

Mix the Eggs and Sugar

Mix the eggs and sugar on high speed till the color changes to white.

Watch our 2-minute video and you will see the correct consistency.

Sop Mixing When

When the mix turns white and it just drizzles off the mixer paddle you can stop mixing - it takes approximately 5 minutes on high speed.

Prepare the Dry Ingredients

Put all the dry ingredients in a large bowl and gently mix them by hand for a few minutes until you are sure that the ingredients are well mixed

Combine all Ingredients and Mix

The next step is to combine all the ingredients and mix on high speed for a further on high speed for one to two minutes.

Scrape down the side of the mixing bowl with a spatula or similar to ensure nothing is stuck to the sides - remix if necessary.

Then add to the cake tin - to approximately 75% full.

Final Steps

Cover the top of the dessert cake with tin foil.

Lower into the instant pot and cook for 90 mins on high pressure on the trivet and approximately 2 cups of water

Take out and check the cake cooked by putting a skewer in the middle and check that it comes out dry.

Here is a picture of the cake that has been cooked for 90 minutes on high pressure with quick pressure release at the end. (keep hands away from the steam)

Dress the Dessert

We have topped the cake with icing sugar and candied lemons.