Ingredients
orange-scented yoghurt ‘cheese'
- 500 g Greek yoghurt
- 1/4 teaspoon orange zest
- 2 tablespoons orange juice
- 1/4 teaspoon vanilla extract
Orange , Apricot and Pumpkin cake
- 800 g water
- half butternut pumpkin
- 2 oranges (zest only)
- 2 oranges (juice only)
- 250 g raw sugar
- 225 g cooked pumpkin
- 250 g Butter
- 2 eggs
- 320 g plain flour
- 4 teaspoons baking powder
- 1.5 teaspoon vanilla extract
- 250 g turkish dried apricots
- 1 scoop flaked almonds, (optional)
Accessories you need
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Varoma
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line simmering basket with muslin cloth or nut milk bag and pour yoghurt into bag and then tie and suspend over a bowl to drain excess liquid. Leave in fridge overnight.
Next day, discard liquid and yogurt will be thicker. Add orange zest to bowl 10 seconds/Speeep 9, scrape down and repeat for a finer mill if desired, add yogurt to bowl, orange juice, honey and vanilla stir 10 seconds/reverse/speed 1. Add to fridge to chill. Clean and wash bowl
1. Place water into mixing bowl, add chopped pumpkin to varoma.
2. Cook 20 min/varoma/speed 2
3. Allow to completely cool and ensure excess water is removed
4. Using a sharp vegetable peeler – remove the zest only of the oranges – set aside for later.
5. Squeeze the juice of the oranges into the bowl and cook 10 minutes/100/Speed 2until mixture has reduced (approx 2 tablespoons) and thickened. Set aside to cool.
6. Wash and dry bowl.
7. Preheat oven to 180
8. Add orange zest and raw sugar mill 10 seconds/Speed 9
9. Add cooked pumpkin, butter (cut into cubes) and mix 15 seconds/speed 7. Scrape down sides
10. Add eggs, flour (reserve 1 tablespoon) and baking powder, orange juice syrup and vanilla mix 10 seconds/
"Counter-clockwise operation" /speed 4. Scrape down sides of bowl and repeat 5-10 seconds/"Counter-clockwise operation" /speed 4 .11. Toss the chopped dried apricots in reserved flour (to stop them sinking in the cake) and fold through mixture with the spatula.
12. Pour into cake tin and sprinkle with slivered almonds (optional) and bake 1 hour until golden.
13. Allow to cool and sprinkle icing sugar on the almonds, serve with citrus yogurt ‘cheese’.
Orange-scented yoghurt ‘cheese’
Orange , Apricot and Pumpkin cake
Tip
Adapted from Belinda Jeffrey's cookbook Desserts
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.
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