Preparation time
0min
Total time
0min
Portion
12
slice(s)
Level
easy
Ingredients
- 200 grams Whole orange, (approx 1 medium orange)
- 300 grams Whole raw almonds
- 90 grams sugar
- 100 grams carrot, (approx 1 small-med carrot, unpeeled)
- 4 eggs
- 80 grams Gluten free plain flour, or cornflour
- 1 teaspoon baking powder
- 100 grams Coconut
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Preheat oven to 180 degrees celcius. Lightly grease and line muffin trays
- 2. Place almonds, sugar & coconut into TM bowl and mill for 15 seconds on speed 10. Set aside.
- 3. Place oranges/carrots into TM bowl and chop for 8 seconds on speed 5.
- 4. Add almond/sugar/coconut mix, eggs, cornflour and baking powder and mix for 10 seconds on speed 7, using spatula if necessary.
- 5. Pour the batter into prepared muffin trays and bake for 40 minutes, using a skewer to make sure the cake is cooked. It can seem slightly moist but still springing back in middle.
- 6. Allow to cool for 10 minutes in the tin before turning out onto a cooling rack.
- 7. Serve warm or cooled with ice cream or yogurt.
Tip
This mixture could also be divided into small dariole moulds and steamed for 20-25 minutes in the Varoma. It would make 10-20 (depending on the size of your moulds) so you might prefer to halve the mixture.
Thermomix Model
-
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.
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