Ingredients
Almonds
- 150 grams almonds
- 220 grams raw sugar
- 200 grams Ghee, Butter or Dairy Free Spread
- 3 eggs
- 10 grams vanilla extract
- 1 lemon zest, peeled
- 125 grams raspberries
- 100 grams Desiccated Coconut
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to moderate (180 degrees celcius)
Place almonds, lemon zest and sugar in TM bowl and grind for 10 seconds on speed 10. Set aside.
Place butter into TM bowl and melt on 80 degrees speed 2 for 1 minute.
Add eggs and vanilla extract and mix speed 5 for ten seconds.
Add almond mixture and coconut and mix on speed 2 for five seconds or until just combined.
Pour into a lined 23cm springform pan and dot rasperries evenly over the top.
Bake 50-55 minutes until golden and the middle springs back lightly.
Cool in pan for 10 minutes, then turn it out onto a wire rack (or plate if you're eating it warm!), dust with icing sugar if desired and enjoy!
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
I made this for dessert this weekend and it was enjoyed by all. I used 180g sugar, 4 eggs as I was following another recipe as well and it didn't need as much cooking, keep an eye on it. I added flaked almonds on top before baking. Delicious thank you
Delicious!!! An absolute hit with my family and so easy to make! I will definitely bake this again
thanks for sharing!!
I made this for the first time yesterday, its all gone!!! LOved it.
I made this cake for the first time today and it was such a big hit. Thank you
Wow, amazing. Great to find a gluten free recipe as husband is coeliac. I added more raspberries but reduced sugar to 180gm. Have saved to my collection. Thanks for sharing
Loved it!
Used half of the sugar and Lemon essential oil (10 drops) instead of lemon zest. It worked great!
Hubby and kids loved it. I added white chocolate drops and substiuted butter with a mixture of coconut cream and coconut oil. Also halved the sugar and 1 1/2 punnets of raspberries. It was a little moist but tasted great. Thank you for sharing.
Great desert cake! I would also put less butter next time and add dark chocolate pieces too! I didn't have almonds so i used hazelnut meal and it worked well.
thanks for the recipe!
So quick and easy! I used blueberries and it was so delicious!!
Looks delicious! Will be making for sure
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