- TM 5
Ingredients
Gluten free flour mix
- 200 g long grain white rice
- 160 g glutinous white rice (eg sushi rice)
- 60 g white chia seeds
- 140 g potato starch
- 140 g sorghum flour
- 200 g arrowroot flour
Gluten free baking powder
- 90 g bicarbonate of soda
- 120 g cream of tartar
- 90 g arrowroot flour
Butter cake
- 120 g unsalted butter, softened and cut into pieces, plus extra for greasing
- 80 g full cream milk
- 170 g Gluten Free Flour Mix
- 120 g caster sugar
- 2 1/2 tsp Gluten Free Baking Powder
- 2 eggs
- 2 tsp natural vanilla extract
Chocolate icing
- 400 g pure icing sugar
- 50 g pure cocoa powder (see Tips)
- 150 g full cream milk
- 1 tsp natural vanilla extract
Assemby
- 80 g pouring (whipping) cream
- 2 tbsp jam of choice (see Tips)
- 150 g Desiccated Coconut
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
- Place white rice, glutinous rice and chia seeds into mixing bowl and mill 2 min/speed 9. Scrape down sides of mixing bowl with spatula.
- Add all remaining ingredients and mix 15 sec/speed 6. Transfer into a sealable storage jar or container until ready to use (see Tips).
- Place all ingredients into mixing bowl and blend 10 sec/speed 9. Transfer into a sealable storage container and set aside until ready.
- Preheat oven to 180°C. Grease a cake tin (20 x 30 cm) and line base with baking paper. Set aside.
- Place butter, milk, flour mix, sugar, baking powder, eggs and vanilla into mixing bowl and mix 10 sec/speed 4.
- Scrape down sides of mixing bowl with spatula and mix for a further 10 sec/speed 4. Transfer mixture into prepared cake tin and spread evenly with aid of spatula. Lightly tap tin on benchtop to remove any excess air bubbles.
- Bake for 15 minutes (180°C) or until a wooden skewer inserted into the centre of the cake comes out clean. Allow cake to cool in tin for 5 minutes, then turn out onto a wire rack to cool completely (approx. 20 minutes). Clean and dry mixing bowl.
- Place all chocolate icing ingredients into mixing bowl and mix 10 sec/speed 6 or until smooth.
- Scrape down sides of mixing bowl with spatula and mix 3 sec/speed 4. Transfer icing into a bowl and set aside. Clean and dry mixing bowl.
- Insert butterfly whisk. Place cream into mixing bowl and whip until soft peaks form/speed 3.5, watching carefully through hole in mixing bowl lid to avoid overwhipping. Remove butterfly whisk.
- Trim edges of cooled cake, then cut into halves horizontally. Spread one half of the cake with all the jam and top with all of the whipped cream. Stack remaining cake half on top of cream. Transfer into refrigerator to chill for 20 minutes or until cream is firm enough to cut the cake into squares.
- Using a serrated knife, cut cake into 12 portions (approx. 4.5 x 4.5 cm). Using a palette knife, run knife around cut surface of each lamington to remove any excess cream.
- Spread coconut onto a plate. Carefully rest a cake portion on a fork, and using another fork dip cake into chocolate icing, spooning icing over the top and sides to completely coat cake. Allow any excess chocolate to drip off. Carefully transfer cake onto plate with coconut and roll in coconut to coat all sides evenly. Transfer onto a wire rack. Repeat icing and coating with remaining lamingtons. Serve immediately or transfer into a sealable container until ready to serve (see Tips)
Gluten free flour mix
Gluten free baking powder
Butter cake
Chocolate icing
Assembly
Tip
The Gluten free flour mix is best stored in the refrigerator for up to 7 days; flours containing milled rice may clump if stored in the pantry.
You can store Baking powder in the pantry for up to 2 months.
To ensure cocoa powder is gluten free, always check the label.
Jam can be replaced with marmalade. To make your own marmalade or jam, please refer to The Basic Cookbook or Everyday Cookbook.
Lamingtons can be stored in the refrigerator for up to 4 days. Bring to room temperature before serving.
Thermomix Model
-
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.
Recipe's categories:
Other users also liked
Comments
Taste amazng
The mixture wasn't enough to cover the base of the tin so I had to made another batch. In hindsight I should have tripled the recipe as the cake was only 2 cm deep.
th ganache was way too think and I resorted to thinning it down with about a 1/4 cup of milk.
The gluten free flour makes a delicious tasting cake.
Are you sure to delete this comment ?