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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
  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please 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!
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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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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 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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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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