Ingredients
10 slice(s)
- 320 grams almonds
- 60 grams caster sugar/raw sugar milled
- 1 lemon, rind only
- 300 grams carrot, cut into chunks
- 4 eggs
- 80 grams cornflour gluten free
- 1 tsp baking powder
- 1/2 tsp bicarb soda
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6
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7
easy
Preparation -
8
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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.
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Recipe's preparation
Pre-heat oven 160 degrees (fan forced) Grease and line a 20cm round cake tin
Place almonds into bowl and mill 15 seconds speed 10, set aside
Add raw sugar and lemon rind to bowl and mill 20 seconds, speed 10
Add carrot and mix 8 seconds, speed 5
Add back milled almonds, eggs, cornflour, baking powder and bicarb, mix 10 seconds speed 7
Pour batter into prepared pan and bake for approx 45 mins keeping and eye on it to ensure it doesn't overcook
Accessories you need
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Spatula TM5/TM6
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Tip
This is great served with greek yoghurt or add your favourtie icing and top with walnuts. This is healthy enough to have for breakfast!
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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