Ingredients
cake
- 1 tablespoon chaiSeeds
- 1 cup of cold water (to soak chai seeds in)
- 250 g raw almonds
- 1 tablespoon lemon zest peel
- 30 g sugar
- 2 large eggs or 3 small eggs
- 125 g melted butter or dairy free margarine
- 1 lemon juiced (no seeds)
- 100 g polenta
- 20 g poppy seeds
- 1 teaspoon baking powder
- Stevia to taste
syrup
- 2 lemons juiced (no seeds)
- 30 g sugar
- Stevia to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Seperate container - Soak chai seeds in cold water in a seperate container, set aside.
2. Thmix - grind almonds, 10 secs on spd 9, scrape out in another large bowl and set aside.
3. Thmix- grind lemon zest peel and sugar together, 10 secs on spd 9, combine this to the ground almonds
4. Thmix - add eggs, melted butter/marg, lemon juice, and the soaked chai water mix - mix 30 secs on spd 3
5. Thmix- add the almond & sugar mix, polenta, poppy seeds, baking powder and stevia - mix 30 secs on spd 3, taste, and add stevia to taste, 1 min on spd 3 till mixed
6. Scrape into cake tin - bake for 30 - 45 mins on 160'C, untill skewer comes out clean.
7. Rest cake while making syrup
1. Thmix - add lemon juice, sugar and stevia, 6 mins on spd 3 at 100'C
2. carefully remove lid
3. poke holes with fork in cake and pour syrup over cake
4. put in fridge to let the syrup soak in.
5. reheat or serve cold, with yogurt (as in photo) or with icecream
cake
syrup
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.
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