The Capri island is where the “Torta Caprese” cake originated in Italy. On the Amalfi Coast, a deep, delicious chocolate cake that resembles fudge is served during tea time. Making it in an electric pressure cooker keeps it wet without running the risk of drying out, contrary to how it is typically made.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 6 |
Ingredients
- ½ lemon, juiced
- 3 tablespoons tahini paste
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 clove garlic, roughly chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Combine lemon juice, tahini, olive oil, water, garlic, salt, and pepper in a mini food processor or blender; process until pureed and smooth.
- If dressing is too thick, add 1 teaspoon water and blend to thin. Continue adding water by the teaspoon until you reach your desired consistency.
- This also may be whisked by hand. Store in a jar in the refrigerator.