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4
Ingredients
16 person(s)
Almond Bread
- 100 grams sugar
- 4 egg whites
- 120 grams SR flour
- 120 grams almonds
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6
1h 20min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 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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5
Recipe's preparation
- 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)
Almond Bread
10
Accessories you need
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Butterfly
buy now -
Spatula TM5/TM6
buy now
11
Tip
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 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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