Ingredients
- 180 grams Almonds raw
- 200 grams Unsalted Butter - cubed
- 60 grams dessicated coconut
- 150 grams raw sugar
- 4 eggs
- 1 and 1/2 teaspoons vanilla extract/paste
- 1/4 teaspoon almond essence
- 1/4 level teaspoon salt
- 2 tablespoons flaked almonds
- rich cream for serving
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat the overn to moderate 180C/160C fan-forced). Butter and line the base and sides of a 23-24 cm shallow spingform tin.
Melt cubed butter for 2mins 60 degrees speed 2 - Set aside to cool
Clean and dry bowl
Mill almonds and raw sugar 10 secs speed 9
add coconut and salt to bowl and mix 10 secs speed 4
srape down and add eggs, vanilla and almond essences.
Mix 30 secs speed 4 while slowly tipping in melted and cooled butter.
Place into prepared tin and scatter with flaked almonds.
Bake for approx 40 mins until slightly golden. Cake is cooked when top of cake springs back slowly when you press it gently.
Transfer to wire rack and leave to cool in tin. Once cool remove from tin and serve with cream if you wish.
Tip
Cake is lovely served warm. Also freezes well
Recipe inspired by Flourless Almond and Coconut Cake in Belinda Jeffery's book - Mix and Bake
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.
Comments
Hi.
I've just found this recipe and am wondering why there is no baking powder in the recipe. Does the cake rise at all without it? I have two other recipes for flourless cakes and both have baking powder in the recipe.
I would like to make this cake for a dinner party as one of the guests is coeliac. I don't want to wind up with a flat cake though.
absolutly delicious, everyone at work wants me to make it weekly, such a hit!
Fantastic! Thank you for sharing
Fantastic. Have made it twice in one week.
Everyone loves it in my family!
These are really delicious and moist. I cooked the mixture in muffin pans for the lunch boxes. Yum
This tastes amazing, to reduce the sugar for my kids i upp the almonds to 200g, drop the sugar to 80g and reduce butter to 120g and it still comes out perfect
This cake was so wonderful. Thank you.
Absolutely delicious. I added some nutmeg instead of the almond essence And served with homemade creme fraiche. Everyone LOVED it
Beautiful cake. I made it in a huge rush today - used as round silicon cake tin and took it to a friends place straight from the oven. By the time we had had lunch, the cake was still slightly warm, and I served it with really thick cream. Each of us had two pieces, and my husband (who usually only eats chocolate cake), is currently demolishing the rest of the cake! Thanks
So yummy! thanks Mimski!