Ingredients
- 500 grams Sugar (white or raw)
- 4 Eggs, room temperature
- 1 teaspoon vanilla extract or essence
- 250 grams apple juice, or pear juice
- 250 grams light EVOO
- 470 grams plain four
- 1 heaped teaspoon baking powder
- 300 grams frozen raspberries (or fresh), or frozen blueberries
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Set oven to 170c NO FAN. Grease & line the base and sides of a deep tin about 30cm X 20cm.
Make paper higher on the long sides to enable you to lift the cake out of the tin.
I line my tin longways and crossways. (ie twice).
Put sugar in bowl, process to fine castor sugar, 10sec Sp 9.
Insert Butterfly and add eggs and Vanilla. - MC off Speed 4 until pale and thick. 5+mins
"Gentle stir setting" Add oil and juice while running 10secsAdd flour and baking powder 5secs speed3 - JUST TO COMBINE
Pour two thirds into prepared tin, sprinkle with half frozen fruit, pour remaining mixture over and remainder of fruit on top.
Bake 50 - 60 mins (check after 40)
Should be golden in colour and spring back slightly when touched.
Leave in tin for 10 mins before using baking paper to lift out.
Tip
You can halve the sugar which changes the texture.
Make sure the sugar is dissolved completely before adding the other ingredients
Makes a big cake which feeds an army (?).
Can also be made up as muffins.
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
Just taken a different version of this great cake out of the oven Rosey. Used slices of apple as the fruit and therefore added cinnamon to the flour. Tastes good!
I've been lucky enough to taste this twice now and it is delicious! So light and fluffy! Yum!
Thanks Rosey for converting and sharing this yummy recipe.
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Yay! Thanks for posting this recipe, Rosey, I can't wait to make it. Super tasty. I've got some frozen blackberries in the freezer, might give them a go.
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