Ingredients
- 70 grams hazelnuts or almonds
- 90 grams sugar
- 25 grams vanillin sugar
- 250 grams Self Raising Flour
- 60 grams Butter Cubed
- 125 grams Philadelphia cream cheese
- 1 --- egg
- 30 grams candied lemon peel chopped
- 70 grams sultanas
- 60 grams Currents
- 1 pinch ground cardamom
- 1 pinch mace
- 1 teaspoon rum essence or liqueur (Tia Maria or Kahlua)
- 1 teaspoon vanilla or lemon essence
- 1 teaspoon almond essence
- 1 teaspoon Butter melted
- 1 tablespoon icing sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill almonds or hazelnuts for 5 seconds on speed 9 (you want small pieces you can crunch on, be careful not to overmill)
Add butter and flour and mix on speed 6 for 10 seconds
Add cream cheese and mix on speed 5 for 10 seconds
Add remaining ingredients and mix on speed 5 for 15 seconds on reverse
"Counter-clockwise operation" Mould dough into the shape of a loaf. Place on baking tray lined with a thermomat or baking paper.
Bake in a moderate oven (170 - 180 degrees celcius) for 45 - 50 minutes
As soon as the loaf is removed from the oven, brush with melted butter and dust with icing sugar.
Cool on wire rack.
Dough
Baking
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
Amazingly easy and tasty!