Ingredients
- 250g Almonds Whole
- 250g raw sugar
- 6 eggs
- rind of 1 orange
- Rind of 1 Lemon
- 4 drops Almond extract
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
- Add almonds,chop 15 sec spd 5 & set aside
- Add sugar 15 sec, spd 10, remove 3 tbsp & set aside
- Add orange & lemon peel, 15 sec spd 10
- Add eggs & almond extract, 2 min, spd 4
- Add ground almonds, 5 sec, spd 3
- Pour mixture into a buttered & lined 24cm spring form tin
- Bake 180C for 25-30 mins or until skewer comers out clean.
- Cool in tin
- Dust the top with reserved, 3 tbsp of icing sugar through a sieve
Tip
Lovely with fresh figs or berries and cream.
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
gwandmaker: yes, place in a bowl of boiled water and allow to soak for a while before peeling skin off, as mentioned in this same recipe in 'My way of cooking' p. 254
I have made it a few times, very delish!
Very keen to try this cake - are you able to confirm if the almonds used should be blanched ?
Thanks
I've made this recipe twice now - as smaller patty cakes which I drizzled a little Amaretto over them and as one large cake, simply served with double cream - so delicious!