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1 Apple and Almond Teacake

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Apple and Almond Teacake

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Ingredients

16 portion(s)

Teacake

  • 200 g almonds
  • 2 small green apples, unpeeled, quartered and cored
  • 75 g wholemeal spelt flour
  • 1/2 tsp baking powder
  • 1 orange, zest only
  • 50 g macadamia nut oil
  • 50 g Maple syrup
  • 1 egg
  • 1 tsp vanilla extract

For the icing

  • 250 g Light cream cheese
  • 1 tablespoon honey
  • 2 tsp lemon juice
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  • 6
    40min
    Preparation 15min
    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.
  • 9
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Recipe's preparation

  1. 1. Preheat oven to 180C. Grease a 20cmx20cm brownie tin with olive oil spray and line with baking paper.



    2. Place almonds into mixing bowl and mill 10 sec/ speed 9. Scrape down sides of mixing bowl with spatula. Transfer almond meal into a bowl and set aside.



    3. Place apples into the mixing bowl and chop 10 sec/ speed 8. Scrape down sides of mixing bowl with spatula.



    4. Return almond meal to the mixing bowl and add flour, baking powder and orange zest. Mix 20 sec/ speed 3.



    5. Add oil, maple syrup, egg and vanilla extract and mix 10 sec/ speed 4.



    6. Pour mixture into prepared tin and bake for 25-30 minutes (180C) or until a wooden skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for 5 minutes before transferring to a wire rack.



    Icing

    1. Place cream cheese, honey and lemon juice into mixing bowl and mix 10 sec /speed 6. Scrape down the sides of the mixing bowl with the spatula and mix 10 sec/ speed 6 until smooth and creamy.


    2. Allow cake to cool, drizzle over icing and cut into 16 squares.

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Accessories you need

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Tip

Slice will keep in an air-tight container for 3 days, or frozen for up to 3 months.

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 was yummy with the lemon

    Submitted by lu and thermo on 18. July 2016 - 09:35.

    This was yummy with the lemon icing but mine came out very dense. I did use Quirky Jo's Gluten Free flour mix...but was wondering if it is dense with normal flour too? I made a yummy lemon icing with coconut oil, decicated coconut, soaked cashews, lemon juice & honey to taste. Drizzled it on, its a bit thicker than normal icing but yummy.

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