- TM 31
Ingredients
- Cake Ingredients
- 170 g rice
- 75 g gluten-free cornflour (cornstarch)
- 75 g potato, flour
- 70 g cocoa powder
- 2 tspGF baking powder
- 1 tsp bicarbonate of soda
- 1 Tsp Xanthan gum (optional)
- 2 eggs
- 330 g sugar
- 50 g Butter, melted
- 200 gvanilla yoghurt
- 80 greduced-fat milk
- Pure icing (confectioner’s) sugar, for dusting
- Cream to serve
- Icing Ingredients
- 600 g sugar
- 3 tbsp cocoa powder
- 20 g unsalted butter
- 2 Tsp vanilla essence
- 3 tbsp Boiling water
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cake Method
Preheat
the oven to 1700C.
Grease a 23cm springform tinPlace
rice into TM bowl and mill for 2 minutes
on speed 8.Add
all flours, cocoa powder, baking powder, bicarb and xanthan gum and mix to
aerate for 10 seconds on speed 5.Remove
and set aside without washing the bowl.Add
the butter and melt for 1 minute at 800C on speed 2.Add
sugar and eggs and mix to combine for 1
minute on speed 4.Add
the rest of the ingredients and mix for 20
seconds on speed 5.Pour
the mixture into the tin and bake for 50-60 minutes or until firm to the touch
and a skewer comes clean when inserted into the centre of the cake. Leave to
cool in the tin for 5 minutes and then transfer to a wire rack to cool
completely.Lightly
dust with icing sugar and top with chocolate icing before serving.Serve
with cream, if desired.Icing Method
Place
sugar into TM bowl and mill for 10
seconds on speed 9.Add
rest of the ingredients and mix to combine for 20 seconds on speed 5 or
until the paste is smooth.
Thermomix Model
-
Recipe is created forTM 31
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Comments
Well done! Good job! If I were to make 24 cupcakes, I would manage to make them within 24 essay hours. Lol..I am very bad pastry maker.
I made 24 cupcakes with this recipe. Tasty. I didn't have yoghurt, so used cream. And I reduced the qty of cocoa and sugar a little. Still quite yummy!