Ingredients
cake mixture
- 110 g almonds
- 165 g raw sugar
- 70 g Desiccated Coconut
- 2 teaspoon baking powder (GF)
- 150 g Butter
- 4 eggs
- 2 teaspoon natural vanilla extract
- 55 g fresh or frozen raspberries
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180C. Line tray with baking paper (see tip).
2. Place almonds into mixing bowl and grind 8sec/SP7.
3. Add sugar, coconut and baking powder. Mix 5sec/SP4. Transfer into a bowl and set aside.
4. Place butter into mixing bowl and melt 2mins 30sec/80C/SP3.
5. Add eggs and vanilla. Mix 5sec/SP3.
6. Add reserved almond meal mix. 20sec/SP4. Scrape down sides if necessary.
7. Pour batter into prepared cake tin, then dot with raspberries.
8. Bake approximately 45mins or until the cake is golden and the top springs back when slightly touched.
9. Cool in cake tin for 5mins before turning out onto wire rack.
Method
Tip
Lining base of tray will ensure cake falls from tin easily as the raspberries fall to the bottom so can make the cake stick to the tin.
This cake can also be dairy free by replacing the butter with coconut oil instead.
Mixture can be divided into muffin case instead. Adjust time.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
This is absolutely delicious. Will make this one frequently, and soooo easy. A+
Made this yesterday following the recipe exactly and it was delicious. I used a loaf pan as others suggested. I took it to friends for dinner and served it with a raspberry sauce, whipped cream and fresh berries. I dusted it with icing sugar and toasted some flaked almonds to sprinkle on top. A great success thank you.
Very moist made in loaf tin & cooked at 160, think I would reduce coconut next time
Amazing
Made this the first time as per recipe.. Excellent! So, second time around I'd thought I'd mix it up a bit. Reduced sugar to 80g, raspberries 100g mixed in. Still very yummy. I cooked on 160degrees fan forced in a loaf tin. Loved by all inc. a 1yo and 3 yo.. Thanks will be a regular for us
This cake is delicious! i will be making it again soon and will add less sugar. i found it quite sweet. Nice and quick, nice and easy. very impressive.
This is a beautiful moist cake, it will now be on my favirite list. I used blueberries and raspberries. I tink next time i may try with just blueberries. Either way lovely cake.