- 100 grams sugar
- 4 egg whites
- 120 grams SR flour
- 120 grams almonds
1h 20minPreparation 5minBaking/Cooking
Recipe 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!
Mill sugar for 10 seconds on speed 9 and set aside.
Add butterfly and set timer to 5 mins and whip egg whites at 37'C on speed 4 until stiff. Scraping down occasionally if necessary.
With blades spinning at speed 4, slowly add sugar. scrape down.
Then with blades on reverse speed 2 add SR Flour. About 10 seconds.
Mix almonds in 5 - 10 seconds speed 2 reverse.
Pour into a greased loaf tin and bake for 1 hour at 180'C (until firm to touch)
When cold, slice thinly and bake slices on a greased tray for 15 mins, turning at about 10 mins. (They should be golden, they will crisp up when they cool)
I used rapadura sugar, but any sugar is ok.
Your bowl needs to be clean and free of oil to whip the egg whites nicely. I recommend wiping over with vinegar
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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