Gluten free Blueberry and Ricotta Almond Cake

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Gluten free Blueberry and Ricotta Almond Cake

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Ingredients

8 slice(s)

Gluten free Blueberry and Ricotta Almond Cake

250 grams smooth ricotta cheese
160 grams sugar
75 grams vegetable oil
2 eggs
1 Lemon peel
200 grams almond meal
1.5 level teaspoons Baking Powder, gluten free
125 grams blueberries
50 grams flaked almonds

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6

1h 15min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- 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.
  
  Please 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!
9
Baking BBQ Birthday Buffet Everyday Party Picnic Gluten free

Recipe's preparation

Recipe preparation

1. Preheat oven to 170C. Grease and line a 20 cm round cake tin with baking paper and set aside.
2. Place sugar and lemon peel into the mixing bowl and mill 10 sec/speed 9. Scrape down sides of the mixing bowl with spatula. Repeat milling 10 secs/speed 9. Transfer into a bowl and set aside.

3. Insert butterfly whisk. Add vegetable oil and ricotta cheese to mixing bowl and mix 30 sec/speed 3.5. Scrape down sides of the bowl with spatula.

4. Add reserved lemon sugar and mix 20 sec/speed3.
5. Mix 1 min/speed 2 while adding eggs slowly through hole in mixing bowl lid. Remove butterfly whisk.
6. Add almond meal and baking powder to mixing bowl.
7. Mix 20 sec/speed4.
8. Add blueberries and fold through 15 sec/

speed 1
9. Pour mixture into cake tin. Sprinkle flaked almonds over cake batter.
10. Bake for 1 hour (170C) or until skewer comes out clean.

11. Set aside to cool completely. ENJOY!

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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.