Ingredients
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- 150 g blanched almonds
- 150 g Butter softened
- 150 g caster sugar
- 2 eggs
- 150 g self-raising flour
- 50 g Milk
- 135 g dark chocolate chips or pieces
- 150 g fresh or frozen raspberries
- 25 g flaked or slivered almonds
- Icing Sugar to Dust
- double cream to serve
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180C
2. Line a 24 cm spring form pan with baking paper
3. Place blanched almonds in TM and mill 5 seconds/speed 9. Set aside.
4. Add butter, sugar and eggs to TM and cream together 20seconds/speed 4-5. Scrape down bowl.
5. Add flour and milk and mix 20 seconds/speed 4-5. Scrape down bowl.
6. Add almond meal and mix 30 seconds/speed 4-5
7. Add chocolate chips and raspberries and mix 20 seconds/
"Counter-clockwise operation" /Speed 38. Spread into pan and sprinkle with flaked or slivered almonds
9.Bake at 180C for 50-60 minutes or until skewer into centre comes out clean
10. Cool in pan
11. Serve with double cream and sprinkled with icing sugar
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Tip
If your butter is hard from the fridge, after setting aside your almond meal, add butter to TM and mix on 40 seconds/37C/speed 5 until softened then continue with recipe.
Converted from Valli Little's Raspberry Almond and Chocolate Tea Cake recipe Delicious Magazine Issue 126 May 2013 p59
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
Delicious!!!
Delicious, quick and easy for last minute dessert! Used GF SR flour and worked perfectly. Also forgot to mill my raw sugar first and was in too much of a hurry to worry - didn't seem to matter at all.
In the oven now! Smells great!
Marky Mark
Yep, As said in the recipe tips I did convert it from the delicious recipe
"Converted from Valli Little's Raspberry Almond and Chocolate Tea Cake recipe Delicious Magazine Issue 126 May 2013 p59"
Made this to take for a lunch and it was gone in no time. Really easy and tasty. A thumbs up from me.
A new favourite. Easy and delicious. Thanks
I made this recipe last month from the delicious magazine.
Yum! This was delicious! I made it for a friends birthday and everyone loved it! Even my husband who is not a cake fan. Thank you.
This is a fab recipe! Everyone should try it! Thanks Sara!