Ingredients
Cake
- 1 Lemon, Rind only
- 60 grams Butter, softened
- 300 grams brown sugar
- 1 tsp Vanilla Bean Paste
- 2 eggs
- 150 grams plain flour
- 150 grams wholemeal plain flour
- 2 tsp baking powder
- 300 grams plain yoghurt
- 400 grams rhubarb, cut into 2cm chunks, Chopped into 0.5 - 1 cm pieces
Topping
- 50 grams brown sugar
- 1 tsp cinnamon
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180C. Grease a 24cm springform cake tin.
Peel rind from lemon and grate for 10 seconds on Speed 9.
Add butter, sugar and vanilla paste and cream for 10 seconds on Speed 5. Scrape down sides of bowl.
Add Eggs and combine for 10 seconds on Speed 5.
Add plain and wholemeal flour to bowl, together with baking powder and yoghurt and combine for 10 seconds on Speed 5.
Finally, add rhubarb and incorporate into cake mixture in Reverse
"Counter-clockwise operation" , Speed 3 for 10 seconds.Place cake mixture into cake tin, sprinkle with topping and bake for 1 hour, 15 minutes.
Combine brown sugar and cinnamon and sprinkle on top of cake, before baking.
Cake
Topping
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
Absolutely beautiful cake and loved the yoghurt in it. Think I put too much lemon rind but I enjoy lemon!
Loved it, beautiful and moist, next time I will cut down on the sugar
Robyn martin
Thanks for comments sarah. perhaps try with less rhubarb? I have made twice in Thermomix (and previously without Thermomix) without any problems. In saying that - it is a very moist cake (which is what I like about it), but shouldnt be doughy
I cooked it for the recommended time, but it was still very moist & doughy. I'm wondering if you reduced the amount of rhubarb it might not be so moist, or even placed the rhubarb separately on the bottom of the cake tin, and poured the dough on top to cook like an upside-down cake. The batter tasted delicious though.
Sarah
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