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1 Almond Cake

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Almond Cake

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Ingredients

20 portion(s)

Almond Cake

  • 30 grams softened butter
  • 510 grams sugar
  • 400 grams whole almonds
  • 140 grams water
  • 8 egg yolks
  • 3/4 teaspoon almond essence
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon zest
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Recipe's preparation

    Oven and Cake Tin

  1. Preheat oven to 190 degrees Celcius. 
    Grease bottom and sides of a 20cm spring form cake tin with the 30 gs of butter. 
    Add 30gs of sugar, tipping the tin from side to side to spread it evenly on sides and bottom of cake tin. 
    Turn the tin upside down and rap it sharply to remove the excess.

    2. Almonds

  2. Dry roast almonds for 8 - 10 mins at 100 degrees celcius No counter-clockwise operationGentle stir setting.

  3. Remove 45 gs from TM bowl.  Pulse remained Closed lid and pulse button twice/three times.  Set aside.

    4. Almond Syrup

  4. Mill 450gs of sugar (you should have 30 gs remaining) 4 seconds on speed 9.

  5. Add 140 gs of water and cook for approx 3 mins at 100 degrees Celcius on speed 2.

  6. Carefully insert butterfly, Add ground almonds and cook for approx 5 mins at 100 degrees Celcius on speed 2.
    This mixture will become translucent,
    Empty TM bowl so mixture can cool until it is lukewarm.

  7. When the almond mixture is cool enough undertake next step.

    8. Eggs

  8. Do NOT set timer. Insert butterfly add egg yolks to TM bowl and whisk untill thick and lemony in colour.

  9. Turn down speed to 4. With blades still rotating pour the lukewarm almond syrup mixture in a thin stream and and mix speed 4 until cool and thick.

  10. Add the almond essence, cinnamon and lemon rind.

  11. Set temp to approx 60 degrees speed 4 for approx 15 mins or until mixture is thick enough to heavily coat your spatula.

  12. Do NOT allow to boil! or eggs will curdle.

  13. Pour mixture into prepared cake tin and sprinkle with remaining 30 gs of sugar,

  14. Bake in the centre of the oven for about 15 min - 20 mins until cake is firm to the touch.

  15. Remove from oven and leave in the tin for at least 10 mins before removing from tin.

    16. Serving

  16. Serve warm, or at room temp,  Immediately before serving sprinkle with a little more sugar and topped with the remaining almonds.

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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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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.

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Comments

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  • This cake is worth the effort

    Submitted by zelagay on 30. March 2013 - 19:01.

    This cake is worth the effort tmrc_emoticons.8).

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  • This cake is worth the effort

    Submitted by zelagay on 30. March 2013 - 19:00.

    This cake is worth the effort tmrc_emoticons.8).

    Login or register to post comments