Preparing a Cookéo cake… The idea tempted me for a long time, but I didn’t dare try it. It must be said that I was reading mixed opinions on the subject. For some, the cakes were delicious and on the contrary others said that the Cookéo was not made for this kind of thing. And it’s true after all, why do with the Cookéo what an oven does very well?
Well quite simply because some don’t have an oven. I am thinking in particular of students. You can also have an oven and not want to turn it on, especially because of the heat. Come to think of it, there are plenty of good reasons to test the cake at Cookéo.
And besides, I assure you, it’s delicious,
Lemon pudding with Cookéo:
2 organic lemons
125g golden sugar
150g soft butter
110g blond sugar
1 packet of baking powder
50g ground almonds
Grate the zest of one lemon and set aside.
Weigh 80 ml of lemon juice.
Pour into the bowl, with the 125 g of sugar and the 100 ml of water.
Put the device on brown and let reduce (watching) until you have a syrup. The preheating time will be more than enough.
Pour this mixture into an 18 cm silicone mold.
Prepare the dough.
Mix butter and sugar.
Add the eggs and whisk well. Add flour, ground almonds and baking powder. To mix together.
Add milk and lemon zest. To mix together.
Pour this mixture over the lemon syrup.
Film the mould.
Pour 300 ml of water into the tank.
Put the basket and the cake inside.
Cook under pressure for 40 minutes.
Let cool before unmolding the cake by inverting it onto a plate.
Serve hot, possibly with a little cream.
To finish: and without Cookéo? Just put the mold in a bain-marie and cover the whole thing with aluminum foil. It will take a good hour of cooking at 160/170°C.
All the molds that go into the oven go into the Cookéo without any problem.
As I am asked the question, in the comments, I add some details on the Cookeo of Moulinex. This device can cook just about anything you want to eat. Pressure cooking saves time compared to normal cooking, in complete safety.
(Product offered and definitely adopted)
Other recipes: Vichy carrots and couscous of vegetables and quinoa