Ingredients
Batter
- 250 grams raw almonds
- 200 grams Carrots, roughly chopped
- 100 grams zuchinni, roughly chopped
- 120 grams raw sugar or rapadura sugar
- 1 zest of lemon or orange, (peeled using peeler- make sure dry)
- 3 eggs
- 50 grams Corn Flour, (make sure it is gluten free)
- 1 tsp cinnamon powder
- 1 tsp baking powder, (see EDC basics for gluten free version)
- 1 pinch sea salt
- 40 grams sultanas
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 180, and grease and line a 22cm spring form pan.
2. Chop almonds in TM bowl 10 seconds, speed 9. Set aside.
3. Put sugar and zest into bowl and pulverize for 20 seconds, speed 10.
4. Scrape down sides of bowl, add carrots and zucchini and chop for 6 seconds, speed 5.
5. Add almond meal, eggs, cornflour, cinnamon, baking powder, salt and mix for 12 seconds, speed 5. Add sultanas and mix for 5 seconds, reverse, speed 4.
6. Pour batter into prepared pan and bake for 40-45 minutes. Test with skewer.
Cake batter
Tip
Can be iced with easy cream cheese icing. Mill 50g raw sugar for 10 seconds, speed 9. Add 250g cream cheese and 1/2 Tbsp lemon juice and mix for 20 seconds, speed 5.
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
Delicious and nutritious. I used coconut sugar. Worked out perfectly. Next time I’ll make it with chia eggs to see if I can make it vegan 👍
Really really great!
Definitely don't need any icing, although icing never ruined anything
This was delicious. Only lasted a couple of days in our house as the hubby used every excuse he could think of to have a piece! Thanks for posting this recipe
seriously delicious!!!!!!! I made it in a bunt pan and cooked for 40min. Have made it twice now, and perfect each time!
Just amazing. Spent a lot of time looking for oil or butter but still very moist even without any. Made hoping grandchildren would like cake with hidden vegetables but there will be none left by tomorrow when they come. Husband and I can't stop eating Didn't need icing.
This was sensational! Did it exactly by the book, ten minutes preparation was all it took and turned out really moist and tasted wonderful!