Ingredients
- 85 grams raw almonds, raw hazelnuts
- 150 grams Self Raising Flour,or Gluten Free Self Raising Flour, I use Orgran brand
- 1-2 teaspoons ground cinnamon
- 70 grams sugar, I used rapadura
- 40 grams LSA mix
- 1 teaspoon vanilla extract
- 2 eggs
- 100 grams sour cream
- 400 grams peeled and diced fresh apples, (could leave peel on if preferred)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180 degrees celcius. Lightly grease and line a 20cm springform cake tin.
2. Place hazelnuts in TM bowl and grind for 20 seconds on speed 9.
3. Add remaining dry ingredients and mix on speed 4-5 for a few seconds until combined.
4. Add vanilla eggs and sour cream and mix for a further 15 seconds on speed 5, scraping the sides if required.
5. Add apples and fold through on REVERSE, speed 1 for 30 seconds.6. Bake for 45 minutes or until cooked through. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool slightly.
7. Best served warm with a dollop of yogurt, cream or ice cream.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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