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Lemon and Almond and Carrot Cake


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Ingredients

8 portion(s)

  • 100g caster sugar
  • peeled skin of one lemon
  • 300g carrots, peeled and chopped
  • 150g almond meal
  • 250g plain flour
  • 2 teaspoons baking powder
  • 2 tablespoons honey
  • 1 pinch sea salt
  • 4 eggs
  • 2 tablespoons pine nuts
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Recipe's preparation

    1. Preheat oven to 180 degrees.
  1. 2. Grease and line the base of a cake tin with non-stick baking paper.

  2. 3. Place sugar into TM bowl and add lemon peel and almonds. Grind 20 seconds/speed 10.

  3. 4. Weigh carrot chunks into TM bowl and chop for 5 seconds/speed 5.

  4. 5. Add the rest of the ingredients (except for the pine nuts and icing sugar). Mix for 20 seconds/speed 5 until you have a smooth batter. Remove lid, scrape down sides of bowl and mix again for a few seconds, if required.

  5. 6. Pour the mixture into the prepared tin and sprinkle the top with pine nuts. Bake for 50-60 minutes, or until set.

  6. Remove the cake and allow to cool a little. Turn out on a wire rack.

  7. Can be served plain, dusted with icing sugar or iced with cream cheese frosting.

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Tip

Swap lemon rind for orange or lime rind


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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