Ingredients
- 125 grams raisons
- 250 grams sultanas
- 125 grams currants
- 125 grams mixed peel
- 90 grams glace cherries, halved, (optional)
- 1 orange, skin removed
- 2 tablespoons brandy, or more. I use 1/2 cup
- 125 grams almonds
- 140 grams white quinoa
- 175 grams unsalted butter, or 130 g coconut oil
- 190 grams brown sugar
- 3 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon Mixed spice (ground)
- 1 tablespoon black treacle
- 2 teaspoons vanilla extract
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Quarter the peeled orange and place in TM bowl. puree on sp 7, 20-30 secs.
In a bowl with a lid, combine raisons, sultanas, currents, mixed peel and cherries with orange puree and brandy.
Let it soak overnight or at least for many hours
Preheat oven to 125°C (240°F). Butter and double line a 20cm round or square cake tin with baking paper
Chop almonds on speed 4, 5-10 secs to get small chunks. set aside.
Mill quinoa to a flour. 1 min, speed 9. add to almonds. no need to wash TM bowl.
Cream the butter(or oil) and sugar, 30-50 secs, sp 3-4.
with tm running on speed 3, add eggs one at a time through lid whole.
Add flour, nuts, cinnamon, mixed spice, treacle, vanilla and soaked fruit with soaking liquids. Mix on speed 4-5 30 secs, scraping down bowl if required
Pour into prepared tin and bake 1 1/2 -1 3/4 hours until lightly browned and cooked when tested.
The day before
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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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