Ingredients
12 piece(s)
Dough
- peeled rind of 1 lemon
- 20 grams sugar
- 1 tablespoon lemon juice
- 3 eggs
- 50 grams oil
- 300 grams honey
- 1 cup Strong black coffee
- 175 grams brown sugar
- 450 grams plain flour
- 1 teaspoon cinnamon
- 1/4 teaspoon cream of tartar
- 1 teaspoon bicarb soda
- 2.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup slivered almonds, optional
- sifted icing sugar for dusting, optional.
Recipe's preparation
Preheat the oven to 180C. Grease and line a 23cm spring form tin.
1. Grate lemon rind, together with the 20g sugar, sp9/ 10 seconds.
2. Add juice, eggs, oil, honey, and coffee.
3. Blend sp 3/10 seconds.
4. Add brown sugar, flour, cinnamon,cream of tartar, bicarb, baking powder and salt to a large bowl and whisk lightly to combine, before adding to the "Closed lid" .
5. Blend sp 4.5/30 secs. Scrape and repeat if neccessary.
6. Pour contents into prepared tin.
7. Scatter (optional) almonds over the surface.
8. Bake for 50-60 minutes or until cooked when tested.
9. Leave in tin for 10 minutes before cooling on a wire rack.
10. Dust with icing sugar if desired.
Method
Accessories you need
-
Spatula TM5/TM6
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Tip
A traditional Jewish treat served over the Jewish New Year period.
Simple and delicious.
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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
Add a commentMy husbands favourite breakfast cake. I make this...
My husbands favourite breakfast cake. I make this regularly
Lemon and Coffee, not a
Lemon and Coffee, not a combination I would try again, sorry