Ingredients
Crumble Topping
- 1 --- zest of orange
- 60 g almonds
- 60 g Cashews, raw
- 20 g Maple syrup pure
- 20 g water
- 100 g coconut dessicated
Cake base
- 100 g coconut dessicated
- 60 g Cashews raw
- 50 g Maple syrup pure
- 3 eggs
- 1 teaspoon vanilla extract
- 200 g Rice Bran Oil
- 200 g SR gluten free flour
- 1 juice of orange
Apricot Filling
- 600 g Fresh Apricots, Stone removed
- 50 g water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place orange zest into tm bowl and mill 5secs sp 9
set aside
add all other ingredients and mix 10secs sp 8
set aside do not clean bowl
Place all ingredients into tm bowl along with the orange zest
mix 20secs sp8
Spread into lined rectangular baking tray 20cm x 30cm
Place apricots and water into tm bowl and pulverise 10-15 secs sp 9
pour over cake base then sprinkle crumble mixture generously over the top of the puree
bake at 180deg for about 40 mins or until golden brown.
Topping
Cake base
Apricot puree
Tip
Any stone fruit could be used!
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
It was nice but the apricots were not sweet, perhaps adding some caster raw sugar to taste. It was great served with warm custard or cream.
Yummy slice and pretty healthy. Thanks
Sounds good have to give a try. Thermo beginner.
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