Ingredients
CAKE
- 5 large eggs, room temp
- 130 grams raw sugar
- 140 grams Orgran gluten free S.R.flour
- 1 teaspoon mixed spice
- 1 teaspoon cocoa
- 1 teaspoon Butter
- 100 grams hot milk, dissolve butter in milk
ICING
- 180 grams raw sugar
- 70 grams soft butter
- 1 level tablespoon Coffee Essence, or teas coffee dissolved in tblspn hot water
- hand full walnuts to decorate
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill sugar T:3sec S:9 Insert butterfl, add eggs beatT:10 mins S:4 Add milk butter flour spice & cocoa mixT:20 sec S:4
Pour into 22cm oiled & lined springform pan
Cook on middle shelf oven at 180* for 20 mins, until lightly browned and springy to touch.Stand in tin 5 mins turn out and ice when cold.
ICING
Mill raw sugar T:2 mins S:9 add soft butter & coffee essence Mix T:15 sec S:4 may need a little more hot water if too stiff.
Ice cake and decorate with walnuts. Suitable to freeze
CAKE
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
Maybe cooked in two sandwich tins and joined together with icing, as well as icing on top ,just make 1/2 quantity more of icing.