Ingredients
- 125 g Butter
- 190 g sugar
- 100 g raw almonds
- 1 tsp almond essence, optional
- 3 eggs, beaten
- 25 g Self Raising Flour, (gluten free works well)
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
Preheat oven to 175 degrees celcius.
Line a 20cm cake tin.
Add almonds to TM bowl and grind on speed 9 for 10 seconds. Set aside.
Insert butterfly. Add butter and sugar and cream on 50 degrees celcius, speed 3 for 30 seconds or until pale and fluffy. Scrape and repeat if necessary.
Add ground almonds, almond essence, eggs and flour. Mix on speed 4 for 30 seconds.
Cook for 30 - 40 mins until cake springs back to the touch, has shrunk away from the sides of the tin and a skewer tests clean.
Serve with cream.
Tip
More recipes at www.agagfaf.com
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
I first tasted this cake at a little coffee shop and was surprised to see in Recipecommunity.
I have made it a few times and if I could give it ten stars, I would.
if you like Almond essence you will love this. Am making it again to take to a friends to go with our coffee....
A squirt of fresh cream just tops it off.
cobie
Really lovely, I didn't have any almond essence but substituted cointreau. Do you think Rapadura sugar could be used in place of white sugar?
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