Ingredients
Cake
- 4 eggs
- 120 grams coconut sugar (palm sugar), or white sugar
- 5 grams vanilla extract
- 180 grams coconut oil, or butter
- 270 grams gluten free flour blend
- 1 tablespoon baking powder, gluten free
- 10 feijoas
- 100 grams 85% dark chocolate, Green & Blacks
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grind the spelt grain speed 10 for 1 min, if using it for the flour. Set aside.
Melt the coconut oil speed
100% 1 min, & set aside.Beat the eggs & sugar with the vanilla for 1 min, speed 4.
Put the MC on and pour the melted oil onto the top of it, to drip slowly into the mixture, speed
1 min.Once all the oil is in the mixture, turn off & open the lid, scrape down and add the flour mix, baking powder. Mix on speed 3 for 1 30 secs, until the batter is mixed together.
Place the raw, whole, peeled feijoas in the bottom of a greased 26cm cake tin, spreading them evenly & cutting larger ones in half if more than a mouthful.
Pour the batter over the feijoas carefully, so as not to displace them, & out to the sides of the cake tin.
Put the chocolate chunks into the batter between the feijoas, evenly spaced
Bake30-45 mins until a skewer comes out clean when inserted into the cake part of the batter.
Serve with coconut cream, ice cream or custard.
100% 1 min, & set aside.Tip
You can use other seasonal fruit for this dish & other chocolate that you like.
Sprinkle the top with sliced almonds if you prefer
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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