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Flourless Peach/Chocolate Cake


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Ingredients

12 slice(s)

  • 220 g almonds
  • 220 g raw or brown sugar
  • 50 g cocoa
  • 1 tsp bicarb soda
  • 120 g milk soured with juice of 1 lemon
  • 2 eggs
  • 1 handful of chopped dried peach
  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Preheat oven to 175 C.  Grease and line a 20cm round tin.

    Place almonds into TM bowl and mill for 10-12 seconds on speed 6.

    Add sugar, cocoa and bicarb soda and mix for 10 seconds on speed 7.

    Add milk and eggs and continue to mix for 30 seconds on speed 6.

    Add peach and mix for 5 seconds on   speed 4.

    Pour batter into tin and cook for 45 minutes.

    If desired serve with grilled peach slices.

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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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Comments

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  • 20cm, listed in the method

    Submitted by ynielson on 20. April 2011 - 21:40.

    20cm, listed in the method :)

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  • What size tin did you use?

    Submitted by Tracey Bigg on 20. April 2011 - 15:48.

    What size tin did you use?

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  • So glad you like it

    Submitted by ynielson on 20. April 2011 - 13:09.

    So glad you like it all-of-a-kind-fam :party:

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  • Yes, buttermilk would be

    Submitted by ynielson on 20. April 2011 - 13:08.

    Yes, buttermilk would be absolutely fine, always good to make use of all by-products!

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  • Would it be ok to use

    Submitted by Augusta on 20. April 2011 - 12:06.

    Would it be ok to use the buttermilk left over from making butter instead of milk soured by lemon.

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  • Hello ynielson,Thanks for

    Submitted by all-of-a-kind fam. on 20. April 2011 - 08:32.

    Hello ynielson,

    Thanks for this fantastic recipe, it is already on our favourite list!:love:

    Last night I made this yummy cake for our home group!  I didn't have any peaches so I drained a can of raspberries and when I had poured the batter into the pan I dropped a couple here and there onto the top before baking.:bigsmile:  I served it warm with the extra rasperries on top - it was divine.  It is just like a lovely desert fudge pudding.  I think it would be delicious with cream or custard too.

     

    Home is where your story begins. Closed lid

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  • Let me know how it goes

    Submitted by ynielson on 7. April 2011 - 11:42.

    Let me know how it goes :)

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  • In that case, since I have

    Submitted by morte on 7. April 2011 - 08:32.

    In that case, since I have the loveliest big bag of dried cherries (not candied) I'm SO going to have to try this on the weekend! It would be a marvellous base for a black forest cake :) Thank you.

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    Morte

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  • I would think that fresh

    Submitted by ynielson on 6. April 2011 - 16:41.

    I would think that fresh peaches would disintegrate and become part of the batter, making it more of a fruit cake, however, dried cherries (not candied) would be fine.

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  • Could you use fresh peaches,

    Submitted by morte on 6. April 2011 - 11:50.

    Could you use fresh peaches, and cook as per fresh cherries? Or perhaps dried cherries, and cook as per dried peaches?

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    Morte

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