Ingredients
- 200 g almonds
- 125 g white rice
- 250 g carrots, (2 large)
- 6 cardamon pods, (1/2tsp if already ground)
- 1/2 tsp Nutmeg
- 1/2 tsp ground cloves
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp Bi Carb Soda
- 3 eggs
- 175 g honey, (or rice malt syrup)
- 180 g olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven 160 and line with baking paper a tin (I used a bread tin)
Place rice in bowl and mill 1min sp10 until flour.
Add almond, cardamon, nutmeg, cloves, cinnamon, ginger, bi carb and grind 10 sec sp 9
Add carrots and chop 5 sec sp10
Add all wet ingredients and mix 6sec sp6 scrpae sides and repeat if needed.
Pour into tin ans bake 45mins. Allow to cool completely before slicing.
Tip
This can be served with or without icing. I made this as a bday cake for my 2year old and used a lemon cream cheese icing. Mill half lemon rind with 20g raw sugar 10sec sp10. Add 250g cream cheese sp 6 6 sec, then 1 min, sp8 until smooth and light.
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.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great cake! Wonderful to find something that's dairy free and can be easily made fructose free. I was a little worried because the batter was so runny, but it turned out perfectly! I didn't have any light tasting olive oil so just used regular, but still didn't taste too olive-oily (which I was a little worried about). Extra yummy with some butter on a slice. I called it "Gingerbread cake" for the kids & it went down well (will be great for lunchboxes). You might want to edit the title from "chia" to "chai".