- 125 g Butter
- 190 g sugar
- 100 g raw almonds
- 1 tsp almond essence, optional
- 3 eggs, beaten
- 25 g Self Raising Flour, (gluten free works well)
Preheat oven to 175 degrees celcius.
Line a 20cm cake tin.
Add almonds to TM bowl and grind on speed 9 for 10 seconds. Set aside.
Insert butterfly. Add butter and sugar and cream on 50 degrees celcius, speed 3 for 30 seconds or until pale and fluffy. Scrape and repeat if necessary.
Add ground almonds, almond essence, eggs and flour. Mix on speed 4 for 30 seconds.
Cook for 30 - 40 mins until cake springs back to the touch, has shrunk away from the sides of the tin and a skewer tests clean.
Serve with cream.
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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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