Ingredients
Cake Batter
- 200g raw almonds, Mill almonds or use almond meal
- 1 large orange cut into quarters, I used a (bitter) jamming orange
- 200g unsalted butter cubed
- 3 eggs
- 140g Coconut sugar
- 60g raw sugar
- 100g hazelnut meal
- 15g Rochester ginger cordial, optional
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180C fan-forced.
Grease and line a 20cm springform cake tin with butter and baking paper
1. Mill almonds and hazelnuts if not using meal 7 sec SP7 set aside
2. Place orange and butter into TM bowl and mix 8 sec SP8.
3. Add remaining ingredients and nut meal and combine 25 sec
"Counter-clockwise operation" SP5 5. Batter should have curved away from the side of the bowl (well blended).4. Scrape with spatula into prepared tin, even out surface and bake for 65 minutes.
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Tip
This makes a dense moist cake and can be enhanced with a light sugar syrup either flavoured with orange zest or a tablespoon of Grand Marnier for an adult indulgence. Pour onto the cake whilst it is still warm (but not hot). Slice and freeze pieces already syrup dowsed for a great instant dessert. Cool completely before cutting.
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
If you don't put the cordial in do you need to substitute?
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