- TM 31
Ingredients
Base
- 90 g raw sugar
- 100 g unsalted butter, room temperature
- 1 egg
- 185 g plain flour
- 1/2 teaspoon baking powder
Filling
- 2 tablespoons raw sugar
- 250 g dried apricots
- 2 tablespoon Grand Marnier
- 125 g water
Topping
- 90 g raw sugar
- 100 g unsalted butter, at room temperature
- 1 teaspoon natural vanilla extract
- 2 eggs
- 200 g Desiccated Coconut
- 35 g plain flour
- 1/2 teaspoon baking powder
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 C. Lightly grease a 18 x 28 cm baking tin (lamington tin) and line with baking paper.
Mill raw sugar for 5 sec / sp 9.
Add butter and egg and mix 20 sec / sp 5.
Scrape down sides and mix further 5 sec / sp 5.
Add flour and baking powder and fold further 15 sec / sp 5.
Scrape down sides and fold further 5 sec / sp 5.
Press firmly into the tine and bake for 20 to 25 minutes, or until golden brown. Let cool.
Mill raw sugar 4 sec / sp 9.
Add apricots, Grand Marnier and water and cook 4 min / 100 C / sp 1.
Let cool.
Puree 30 sec / sp 8.
Spread evenly over the cooled base.
Mill raw sugar 5 sec / sp 9.
Add butter and vanilla and mix 20 sec / sp 5.
Scrape down sides.
Add eggs one at a time on spinning blades sp 5.
Add coconut, flour and baking powder and fold 20 sec / sp 4.
Spoon onto the apricot leaving it lumpy and loose. Do not press down.
Bake for 20 to 25 minutes, or until lightly golden.
Base
Filling
Topping
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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