Ingredients
Sponge
- 1/2 litre unsalted buttermilk, homemade or dairy farmers
- 100 g Rapadura
- 2 tablespoons Cacao
- 1/16 litre Rice Bran Oil, (about half MC)
- 270 g wholemeal flour, (2 1/4 cups)
- 1 1/2 teaspoons bicarb soda
Icing
- 80 g unsalted butter
- 80 g Rapadura
- 3 tablespoons Milk
- 3 tablespoons Rum, (optional)
- 2 tablespoons Cacao
- 20 g dessicated coconut
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
put butterfly in bowl
add all ingredients and mix 2 minutes/speed 2
pour batter in 20x30cm baking dish
bake 20-25 minutes at 180 degrees
rinse bowl (just wash out the rest of the batter, no thorough clean necessary), remove butterfly
let sponge cool before adding icing on top
melt butter 2 minutes/60 degrees/speed 2
add rapadura, mix 2 minutes/60 degrees/speed 2
add milk, rum (if using) and cacao, mix 30 seconds/speed1
pour on cooled sponge
let cool down, then sprinkle with dessicated coconut
Sponge
Icing
Tip
If divided by 15 it comes to 180 calories a piece!
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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