- 160 g whole almonds
- 150 g raw sugar
- 150 g unsalted butter cubed, room temperature
- 3 eggs
- 75 g gf corn flour
- 1 1/2 teaspoon baking powder, made in TM
- 2 pears peeled and cored, chopped
- 125 g thawed raspberries
- g ½ cup slivered almonds
- Icing Sugar to Dust
Preheat oven to 180oc, Grease and line a 22cm springform cake pan
Add Almonds to TM bowl and mill for 6 sec on speed 8, set aside
Place Sugar in the TM Bowl and mill for 10 sec speed 10, Add butter and mix for 8 sec speed 6, scrape down sides. Add eggs, almond meal, corn flour and baking powder and mix 8 sec speed 6, or until combined.
Add pears & ¾ of the raspberries and combine 4 sec on reverse, speed 4. Pour into prepared Baking tin, push extra berries into the mixture and sprinkle with Slivered almonds. Bake for 50 mins or until golden and a skewer comes out clean, cool slightly in pan and then transfer to a wire rack to cool completely, Dust with icing sugar then serve.
This is a very moist cake, delicious served with Home Made Yogurt as a Breakfast treat.
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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