Ingredients
Cakes
- 50 g almonds
- 7 heaped teaspoons loose tea
- 170 g Boiling water
- 200 g Caster Sugar (or milled from raw)
- 150 g Butter, roughly chopped
- 3 eggs
- 220 g self-raising flour
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 deg. celcius (fan-forced) and line two 12-hole muffin trays with patty pans.
Place 2 heaped tsp of loose tea into a mug and fill to top with boiling water. Set aside.
Mill almonds in TM bowl for 20 secs / sp 9. Set aside.
If using a 'chunky' style of tea blend (I used T2 'Strawberries & Cream' fruit tea), mill remaining 5 tsp for 30 secs / sp 9. Leave in bowl.
Add butter and sugar to TM bowl and cream for 1 min / 37 deg. / sp 4
With blades rotating on sp 4, add eggs through lid one at a time, continuing to mix for about 20 secs after last egg added.
Add flour, milled almonds and 170g of the brewed tea to the TM bowl and mix for 30 secs / sp 4. Scrape down bowl and mix further 20 secs if required.
Spoon into each patty pan until 2/3 full and bake in oven for 15 mins.
Cakes
Tip
Other tea varieties that would suit this recipe include chai, earl grey and fruit/herbal teas.
You could use a self-raising 'cake flour' for a softer texture, but this is not essential.
These were served with a simple passionfruit icing, but you could play around with complementary flavour combinations and create something wonderful!
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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