Ingredients
crumble
- 20 g SR flour
- 75 g ground almonds
- 1/4 teaspoon ground cloves
- 60 g butter (TM), cold, chopped
- 60 g marzipan, chilled, chopped
- 55 g raw sugar
- 55g g blanched almonds, halved and lightly roasted
cake
- 100 g butter,soft
- 165 g brown sugar
- 2 eggs
- 200 g sour cream
- 200 g SR flour (can use gluten free)
- 100 g ground almonds
- 3/4 tsp bicarb soda
- 160 g marsala wine
- 7 Beurré bosc pears, firm, peeled
- 150 g frozen or fresh raspberries
- 1/4 tsp salt
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
place all crumble ingredients except the blanched almonds into th TM bowl.
"Closed lid" /turbo/1sec 2-3 times. add blanched almonds 
"Gentle stir setting" /4sec. set aside in fridge until needed.preheat oven to 170c. grease 26cm springform pan lined with baking paper on base and greased. place butter and sugar in TM bowl chop 5sec/sp8. insert butterfly mix 2min/sp3. add eggs one at a time through mc hole while combining on sp3 until just combined. add sour cream sp3/5sec. add SR flour, ground almonds, bicarb soda, 1/2 tsp salt and marsala. mix sp3/5sec scrape down sides then sp3/2sec or until just combined.
quarter, core and peel pairs leaving stalks on. place pears upright around cake tin. use 2 small glassed to help hold pears in place while positioning them. depending on the size of the pears you may have some left over.
spoon half the batter into the centre of the pan, sprinkle with half the raspberries. pour over remaining batter. the batter will spread between the pears as it cooks. scatter over the marzipan crumble, including inbetween pears. Bake for 1.40 hr on the bottom shelf of the oven cover with baking paper to prevent over browning. Scatter with remaining raspberries and bake for a further 20 min or until a skewer inserted in the centre comes out clean.
cool cake in pan for 2 hrs. serve warm or at room temperature with extra sour cream.
crumble
Tip
This picture I forgot to put the baking paper on from the start. I have made this cake many times but much much lighter looking with baking paper from the start.
Thermomix Model
-
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
Are you sure to delete this comment ?