Ingredients
Cake Batter
- 180 g almonds
- 70 g rice flour
- 2 tsp baking powder
- 1/2 tsp salt
- 150 g raw sugar
- 1 peel of a large lemon or 2 small lemons
- 180 g yoghurt
- 100 g olive oil
- 2 large eggs
- 1 tsp Vanilla Bean Paste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Pre-heat fan forced oven to 160° C.
2. Grease and line cake tin (I use a 22cm round springform tin)
3. Weigh almonds into bowl and mill 10 seconds, speed 10 to make almond meal.
4. Add rice flour, baking powder, and salt and mix
"Counter-clockwise operation" speed 4, 4 seconds.5. Set dry ingredients aside in a separate bowl.
6. Without washing the bowl weigh sugar into the bowl and add lemon peel. Chop 5 seconds, speed 10.
7. Scrape bottom of bowl to loosen mixture.
8. Add yoghurt, olive oil, eggs and vanilla bean paste. Mix 4 seconds, speed 4.
9. Add dry ingredients into wet ingredients and mix
"Counter-clockwise operation" 4 seconds, speed 4. The batter will be quite wet.10. Pour batter into greased and lined cake tin.
11. Bake in oven for 50 to 60 minutes or until cake is just firm to touch.
12. Allow to rest in tin for 10 minutes. Remove from tin and cool.
13. Dust cake with icing sugar.
Tip
This cake can be made lactose free by using lactose free yoghurt.
This recipe was loosely adapted from the blog Londonbakes //londonbakes.com/2014/01/lemony-yoghurt-cake.html
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
Just yummy - no changes needed.
Gorgeouscyd: Have many asking for this recipie. So good.
OMG! This is the BEST cake. The texture was amazing, as was the flavour.
I used 110g sugar only, and iced with lemon icing (250g icing sugar, milled from raw, + 2tbs lemon juice).
Super easy. Great if you're looking for a gluten free cake.
This was a great reciepe, thanks for sharing
Delicous cake thank you for sharing, I added the juice of half a lemon.
Very nice. I reduced the sugar to 100g and it was still sweet enough.
Hi matoos55 I have increased the almond and rice flour and reduced the sugar quantity in the recipe to avoid it being too wet. If you try it again please let me know how it goes.
yummy scrummy simple and delicious- thank you!
My cake wa far too wet and didnt hold its shape when cutting. Taste was good though.
I made this for a workmate's birthday as she is currently going gluten free. It was delicious, moist & lovely served with some yoghurt & fresh berries on the side. Two people have since asked for the recipe, including the birthday girl!
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