Kirrilly
Ingredients
0 portion(s)
- 200 grams (1 sm - med) zucchini, roughly chopped
- 80 grams whole almonds
- Zest of an orange, cut into 2cm lengths, ( Peel with a vegetable peeler)
- 90 grams Butter
- 100-150gm of caster sugar or 75gm of rapadura sugar
- 1/2 teaspoon ground cinnamon
- 25 grams cocoa
- 55 grams Milk
- 2 eggs
- 200 grams Self Raising Flour
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6
50min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 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 forTM 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. -
Recipe is created forTM 31
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Recipe's preparation
Preheat oven to 180. Line a baking tin with paper.
Grate Almonds and zucchini for 5 seconds on Spd 5, set aside. (can grate for 10 seconds if you don’t want zucchini and almond ‘bits’ in your cake)
Grate orange zest for 10 seconds on Spd 8. Set aside 1 tspn for frosting
(If you don't have caster sugar, add sugar to the
"Closed lid" now and mix for 10 secs at Spd 8 )Insert Butterfly
Cream butter, zest and sugar in TMX bowl for 1 minute on Speed 3 with MCoff until light & fluffy.
While blades are turning on Speed 3, add eggs, one at a time and mix for 10 seconds each egg.
Remove butterfly.
Add flour, cinnamon, cocoa, milk and mix for 10 seconds on Speed 3, scrape bowl.
Add zucchini & almonds and mix for 10 seconds on Speed 4
Spread into prepared pan.
Bake in a moderate oven (180) for 45 minutes.
Stand for 5 minutes before turning onto a wire rack to cool, spread cake with frosting
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
Tip
You can put the mixture into muffin pans as it makes lovely muffins, cooking in approx 25 minutes.
Icing is optional but the recipe for cream cheese icing for the Carribean Carrot Cake in the EDC is nice with this, or make frosting using 30gm soft butter, 1 tspn of grated orange rind (saved as above), 2 cups icing sugar (made in TMX), 2 tblspn orange juice.
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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Comments
Add a commentA very delicious cake, I made
A very delicious cake, I made it without icing and it was enjoyed by the entire family. Thanks for sharing.
Today was the first time I've
Today was the first time I've iced these. Yummo!
Find me at Kirls Thermo Updates (Facebook & Instagram)
I didn't read the part about
I didn't read the part about putting the almonds and zucchini to the side, so mine probably ended up a little more blended than was meant to be, but turned out wonderful! It's such a yummy cake. Great taste, will definatly be making again.