- TM 31
Ingredients
Ingredients
- 30 g raw almonds
- 1 Red apple
- 160 g Caster Sug
- 130 g Butter, SOFT
- 2 eggs
- 100 g plain flour
- 100 g Self Raising Flour
- 90 g Milk
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
I use a flexible silicon scraper for making cakes. Especially with the butterfly in place, it makes it much easier to scrape the sides and not have to remove the butterfly.
Pre-heat oven to 160 degrees Celsius for a fan-forced oven. (moderate temp oven)
Grease a deep 20cm round cake pan. Line with baking paper, set aside.
Place almonds in TM Bowl and chop speed 6 / 1-2 seconds – set aside
Place apple in TM Bowl and chop speed 5 / 1 – 2 seconds (no more than 2) – set aside
Rinse and dry bowl. Place Bowl back into position, lock lid and turbo off excess water – dry bowl a second time.
If butter is too hard then mix butter for 15-20 seconds / 37 degrees / speed 3.
Put Butter in Bowl with sugar. Mix on speed 3-4 / up to 1 minute or until it starts to combine. Scrape down sides. If butter is soft enough this should not take long – mine took just 20 seconds.
Insert butterfly. Speed 4 / 1 minute. Scrape down sides.
Leave Butterfly in position. With TM mixing on speed 3-4, remove MC and crack eggs one at a time dropping through hole in the lid, mixing each egg until combined for approx. 20 seconds each. Replace MC. Scrape down sides.
Remove lid and add both flours and milk. (butterfly still in position). Mix speed 4 / 30 seconds. Scrape down and mix again for another 30 seconds / speed 4.
Remove butterfly and spread mixture into prepared pan. Sprinkle with reserved apple and almonds.
Bake in moderate oven for approximately 36 minutes. Turn Oven off and leave cake in oven for a further 5-10 minutes or until cake springs back when touched or an inserted skewer comes out clean. Remove cake from oven and stand in cake tin for 5 minutes before taking out to stand on a wire rack to cool.
Enjoy !
Tip
Ensure your butter is soft before starting. See notation in recipe to soften butter if needed.
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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.
Comments
What a beautiful easy cake to make. So moist. I did add some vanilla essence and cinnamon per my families taste buds. Thank you. X
This is an absolutely beautiful cake. The texture is incredible and so is the moisture content. I diced two apples, added one to the batter and the other to the top as per recipe. I also sprinked some cinnamon sugar on top of the nuts and apple. The whole family loved this one. It stayed super fresh for days too
This is a really lovely cake. I doubled the topping (personal preference) and it turned out delicious. I used coconut sugar instead of caster and it is the perfect cake to convert to gluten free (very easy). Thank you for sharing.
Lovely, thank you
This was my 1st thermomix cake I'd made and worked very well, just had to lave it in the oven for 10 min more.
Thanks, will be making it again on Sunday . Everyone loved it.
I made this cake for a Chinese tea party today and it was so beautiful and moist and delicious!! It suited the occasion perfectly and I got a lot of praise on such a tasty cake!!
congratulatuons on such a fantastic recipe!! I'll definitely be making this again!
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