- 180 grams Almonds raw
- 200 grams Unsalted Butter - cubed
- 60 grams dessicated coconut
- 150 grams raw sugar
- 4 eggs
- 1 and 1/2 teaspoons vanilla extract/paste
- 1/4 teaspoon almond essence
- 1/4 level teaspoon salt
- 2 tablespoons flaked almonds
- rich cream for serving
1h 0minPreparation 20minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Preheat the overn to moderate 180C/160C fan-forced). Butter and line the base and sides of a 23-24 cm shallow spingform tin.
Melt cubed butter for 2mins 60 degrees speed 2 - Set aside to cool
Clean and dry bowl
Mill almonds and raw sugar 10 secs speed 9
add coconut and salt to bowl and mix 10 secs speed 4
srape down and add eggs, vanilla and almond essences.
Mix 30 secs speed 4 while slowly tipping in melted and cooled butter.
Place into prepared tin and scatter with flaked almonds.
Bake for approx 40 mins until slightly golden. Cake is cooked when top of cake springs back slowly when you press it gently.
Transfer to wire rack and leave to cool in tin. Once cool remove from tin and serve with cream if you wish.
Cake is lovely served warm. Also freezes well
Recipe inspired by Flourless Almond and Coconut Cake in Belinda Jeffery's book - Mix and Bake
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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