- 4-8 peaches, sliced (or other stone fruit to taste eg. nectarines, apricots or plums)
- 90 g whole almonds
- 1 lemon, zest only
- 1 Lime, zest only
- 200g raw sugar
- 250 g Butter, unsalted
- 4 eggs
- 185g Milk
- 1 tsp cinnamon
- 1 tsp Vanilla Essence/Extract
- 310 g plain flour
- 2 tsp baking powder
1h 15minPreparation 15minBaking/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!
Preheat oven to 180 degrees.
Grease a spring-form pan (I have used a large 30cm tin in the photo, but it works just as well with a standard 22cm tin) & line the base with baking paper.
Add almonds to clean & dry TM bowl - mill 10 sec / speed 9. Set aside.
Wash, dry then peel the lemon & lime with a vegetable peeler, being careful not to get too much of the white pith. Pat the zest dry on some paper towel.
Add sugar & zest to the TM bowl (no need to wash after decanting the almond meal). Mill 10 sec / speed 9. Scrape down then repeat until a fine zest is achieved.
Add butter to the sugar & zest - 30 sec / speed 6. Scrape down & repeat until creamy.
Run the blades at speed 5 with no timer while you add the eggs one at a time, followed by the milk, vanilla & cinnamon through the hole in the lid.
Stop & add reserved almond meal, flour & baking powder. Mix 15 sec / speed 5. Scrape down & repeat if required.
Pour batter into prepared tin & smooth out the surface before arranging the stone fruit slices / halves on top.
Bake 45-1hr (depending on the size of the tin you're using) or until the top is golden and a skewer inserted into the middle comes out clean.
Dust with icing sugar and serve with a dollop of homemade vanilla yoghurt - see my Shortcut Vanilla Yoghurt recipe.
Best eaten warm on the day it's baked but also awesome reheated & served with Thermomix vanilla custard the next couple of days!
Adapted from a recipe by 'Emma Jane C' found in the Manidis Roberts Workbake09 cookbook.
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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