Ingredients
Cake
- 1 litre water, for boiling of organges
- 2 large oranges
- 250 grams TM caster sugar, Use raw sugar to make your own caster sugar
- 1 bunch lemon thyme, Use a small fresh bunch
- 250 grams almonds
- 3 eggs
- 1 teaspoon baking powder
Syrup topping
- 8 tablespoons fruit juice, Can be a mix of Orange/Lemon juice
- 2 teaspoons Cointreau or Grand Marnier
- 85 grams Chunky Orange Marmalade
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Use the recipe in the Everyday Cookbook for the Boiled Almond and Orange cake as the basis for this cake.
The recipe calls for caster sugar, which is easy enough to make in the Thermomix, so use your ordinary sugar and mill it with the Lemon Thyme (a couple of sprigs of fresh Lemon Thyme is plenty). Don’t be scared of the colour of the sugar once milled
1. Fill the TM Bowl with just over 1 litre of water, and insert the basket and place two oranges into the basket. Navel Oranges are perfect for this recipe as they are a good size and give off lots of juice and don’t have any pips and the skin is of an even consistency.
2. Set the temperature to Varoma and time for 45 minutes and speed 3.
3. After boiling, remove basket from TM Bowl using the hook on the TM spatula and remove the oranges to allow them to cool down enough to allow handling for cutting up into quarters.
4. Let the TM Bowl cool down completely before proceeding any further with making the cake batter.
5. Preheat oven to 180 degrees C (if using a fan-forced or convection oven, set temperature to 160 degrees C).
6. Mill the sugar and lemon thyme on speed 9 for approximately 10 seconds or you can hear a change in the sound of the milling procedure in the bowl.
7. With the sugar still in the bowl, add 250g of almonds and grind for 20 seconds on speed 7, or until the almonds are finely ground.
8. Add the eggs, baking powder and oranges cut into quarters and mix on speed 7 for approximately 20 seconds.
9. Pour into prepared baking tin smoothing the batter out and ensuring there are no air bubbles in the mixture.
10. Place the cake into the oven and bake for 40 – 45 minutes. To check if cake is done, remove cake from oven and place a skewer into the middle and if skewer comes out clean, cake is cooked.
11. Allow cake to cool and skewer the cake multiple times to allow the syrup to soak into the cake.
The syrup of the cake is different from the recipe in the book as no additional sugar is used.
1. Place all ingredients for the syrup into the bowl and cook for six minutes at 100 degrees C for six (6) minutes.
2. Pour the warm syrup over the cake and allow to soak in before serving.
Cake
Syrup Topping
Tip
This recipe is based on the beautifully delicious and easy to prepare Boiled Almond and Orange Cake. This recipe is gluten and fat free. I have added the herb Lemon Thyme to the mix to add another element of citrus flavour to the cake.
For the syrup topping I have left out the sugar that is called for by increasing the amount of fruit juice and adding additional marmalade. Being a diabetic I thought 250g of sugar in the actual cake was more than adequate.
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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