- TM 5
Ingredients
- 340 g sugar
- 2 eggs
- 2 Lemons zest removed
- 140 g olive oil
- 250 g natural yogurt
- 3 tsp lemon juice
- 340 g SR flour
- 1/2 tsp salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre oven to 180d, grease a 20cm bundt tin
Place sugar and lemon rind into mixing bowl and mill for 10sec/sp9
Add eggs and oil, mix 5sec/sp5
Add yoghurt, lemon juice, SR Flour & salt, mix 10sec/sp4
Pour into tin and bake for 40 - 50 minutes until golden, test with a skewer and cook for longer if required
METHOD
Tip
Can be glazed with lemon/sugar syrup, dissolve 1/3cup sugar in juice of 2 lemons. When cake is cooked, pour over straight out of the oven, cool in tin for 10 minutes before removing.
This can be made in either the TM31 or TM5
Thermomix Model
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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
Super soft I made these as muffins used coconut oil and halved the sugar also added a little more lemon juice and cooked for 20 minutes perfect
I love how we can play around with recipes to suit what we have and our individual tastes
Cake is super soft and moist. The drizzle certainly makes the cake zing. But as per other comments. The olive oil is a bit over powering. I used 90g Olive oil and 50g of canola but feel the olive oil hangs around on the palate. I might try replacing it with coconut oil next time and see how that goes.
I made muffins which were delicious! I reduced sugar to 200g caster sugar, used zest of 2 large lemons, used 130g coconut oil and used 4 tsp of lemon juice. Cooked for 20mins. They were light and fluffy and had a beautiful flavour.
Great recipe. I think I will replace olive oil with butter next time as I found the olive oil taste too strong.
Great recipe! I turned it into cupcakes instead and goes very nicely with some natural yoghurt as a healthier dessert. I also used wholemeal flour and turned out beautifully. Thanks for the recipe.
Cheers nomi
Cake turned out perfectly using a bundt tin. I floured the tin as well so it would come out easily. I was slightly confused about the "2 lemons zest removed" comment too, but realised the author means "zest of 2 lemons". I started peeling and de-seeding the lemon flesh then realized the recipe description asks for zest (which makes far more sense). Doh!
This is a great recipie. Made it in a bunt tin and only used 200grams of sugar the 2nd time, them drizzled with lemon sugar syrup. Super yummy and moist.
When you write 2 lemons, zest removed, we put the actual lemons and not the zest? thank you