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Orange , Apricot and Pumpkin cake with orange-scented yoghurt ‘cheese’


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Ingredients

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orange-scented yoghurt ‘cheese'

  • 500 g Greek yoghurt
  • 1/4 teaspoon orange zest
  • 2 tablespoons orange juice
  • 1/4 teaspoon vanilla extract

Orange , Apricot and Pumpkin cake

  • 800 g water
  • half butternut pumpkin
  • 2 oranges (zest only)
  • 2 oranges (juice only)
  • 250 g raw sugar
  • 225 g cooked pumpkin
  • 250 g Butter
  • 2 eggs
  • 320 g plain flour
  • 4 teaspoons baking powder
  • 1.5 teaspoon vanilla extract
  • 250 g turkish dried apricots
  • 1 scoop flaked almonds, (optional)
  • 6
    25h 0min
    Preparation 24h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 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.
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Recipe's preparation

    Orange-scented yoghurt ‘cheese’
  1. Line simmering basket with muslin cloth or nut milk bag and pour yoghurt into bag and then tie and suspend over a bowl to drain excess liquid.  Leave in fridge overnight.

    Next day, discard liquid and yogurt will be thicker.  Add orange zest to bowl 10 seconds/Speeep 9, scrape down and repeat for a finer mill if desired, add yogurt to bowl, orange juice, honey and vanilla stir 10 seconds/reverse/speed 1.  Add to fridge to chill.   Clean and wash bowl

  2. Orange , Apricot and Pumpkin cake
  3. 1.       Place water into mixing bowl, add chopped pumpkin to varoma. 

    2.       Cook 20 min/varoma/speed 2

    3.       Allow to completely cool and ensure excess water is removed

    4.       Using a sharp vegetable peeler – remove the zest only of the oranges – set aside for later.

    5.       Squeeze the juice of the oranges into the bowl and cook 10 minutes/100/Speed 2until mixture has reduced (approx 2 tablespoons) and thickened.  Set aside to cool. 

    6.       Wash and dry bowl.

    7.       Preheat oven to 180

    8.       Add orange zest and raw sugar mill 10 seconds/Speed 9

    9.       Add cooked pumpkin, butter (cut into cubes) and mix 15 seconds/speed 7.  Scrape down sides

    10.   Add eggs, flour (reserve 1 tablespoon) and baking powder, orange juice syrup and vanilla mix  10 seconds/Counter-clockwise operation/speed 4.  Scrape down sides of bowl and repeat 5-10 seconds/Counter-clockwise operation/speed 4 .

    11.   Toss the chopped dried apricots in reserved flour (to stop them sinking in the cake) and fold through mixture with the spatula.

    12.   Pour into cake tin and sprinkle with slivered almonds (optional) and bake 1 hour until golden.  

     

    13.   Allow to cool and sprinkle icing sugar on the almonds, serve with citrus yogurt ‘cheese’.

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Accessories you need

  • Varoma
    Varoma
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  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

Adapted from Belinda Jeffrey's cookbook Desserts


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.

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