Ingredients
12 portion(s)
Coconut Nut Cake
- 140 g hazelnuts
- 140 g almonds
- 250 g Butter
- 250 g Milk
- 4 duck eggs
- 210 g raw sugar
- 55 g dessicated coconut
- 100 g SR flour
- 1 tsp baking powder
Recipe's preparation
1. Preheat oven to 170C.
2. Grease and base line 21cm springform cake tin.
3. Add hazelnuts and almonds to TM bowl and mill for 10 secs on speed 7. Set aside.
4. Add butter to TM bowl and melt for 4 mins at 50C on speed 2.
5. Scrape down sides of bowl, add milk and eggs and mix for 10 secs on speed 3.
6. Scrape down sides of bowl, add sugar, coconut, SR flour, baking powder and nut meal (from step 3) and mix for 10 secs on speed 4. Scrape down sides of bowl and mix a further 10 secs on speed 4 until ingredients are well combined.
7. Pour batter into prepared cake tin and bake for 60-70 mins. Cake is cooked when a skewer inserted in centre comes out clean (ie, with crumbs and not batter attached).
8. Cool in tin for 10 mins before turning onto a wire rack to cool completely.
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
I buy duck eggs at our local farmers market. Large hen eggs can be substituted for the duck eggs.
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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