Ingredients
Cake
- 4 eggs seperated
- 75 grams raw sugar
- 1/2 teaspoon vanilla essence
- 1 1/2 tablespoons Ouzo
- 1 orange, juice & 5 grams of rind
- 80 grams semolina
- 55 grams blanched almonds
Syrup
- 1 lemon
- 220 grams raw sugar
- 250 grams water
Accessories you need
-
Butterfly -
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Lightly grease a 23cm square slab cake pan (I used a fluted bundt in the photo)
1. Chop almonds 8 sec/ speed 5. Set aside
2. Add sugar and 1 tsp rind. mill 5 sec/ speed 10
3. Add egg yolks and essence. beat 2 minutes/ speed 5 (or until fluffy). in the last few seconds gradually add ouzo through the lid until just combined.
4. Add orange juice, semolina and nuts. 10 sec/ speed 5.
5. Set aside in a bowl.
1. Insert butterfly whisk to thoroughly clean and dry TM bowl. Make sure bowl is at room temp (put in fridge for a min or two then set on bench to return to room temp, if need be)
2. Place egg whites into TM bowl & beat (without MC) 3-5 min/50°c/speed 4 (until firm peaks form)
3. Fold egg whites into bowl set aside
4. Pour mixture into prepare cake pan
5. Place in Moderate oven 180°c for 30 min or until lightly brown
While cake is baking prepare the syrup.
1. Using a vegetable peeler, peel the rind thinly from lemon, cut into strips. set aside
2. In a clean bowl mill sugar 5 sec/speed 10
3. add water, lemon peel & lemon juice. Bring to boil 6-8 min/varoma/
"Gentle stir setting" 
"Counter-clockwise operation" 4. Allow to sit in TM until cake is ready
1.Remove cake from oven.
2. Allow cake to cool slightly
3. Place simmering basket into TM bowl Pour syrup GENTLY over cake allowing syrup to soak in.
4. Once syrup has been absorbed turn cake out onto cake stand/plate then top with the lemon rind that was left behind in the TM bowl.
Cake
Syrup
Tip
To bring TM bowl to room temp- put in fridge for a min or two then set on bench to return to room temp.
When pouring syrup you need to pour on delicately!
I usually allow to cool on bench then refridgerate.
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.
Comments
I have made this before in the traditional way ( with added flour ) and decided to try this with the almond meal instead of flour. I also made it in a fluted bundt but unfortunately it was so soft that it did not come out easily and rather crumbled. My main question is regarding the syrup. In Step 3 do you boil for 6-8 minutes on varoma from the start , or do you bring to boil ( which takes a few minutes) and THEN boil for 6-8 minutes. My syrup was not very thick. Some recipes specifically say to make syrup first and pour cold syrup over hot cake. These instructions implied warm syrup , warm cake. Is this correct? I would love to make this again a little more successfully.