- 180 grams plain flour
- 150 grams raw sugar
- 50 grams almond meal
- 50 grams Fine polenta
- 1 tablespoon lemon zest
- 3 teaspoons baking powder
- 300 grams Greek yoghurt
- 100 grams olive oil
- 2 eggs
- 120 grams raw sugar
- 50 grams lemon juice
- 40 grams water
1h 0minPreparation 10minBaking/Cooking
Recipe is created for
TM 5Please 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!
Preheat the oven to 180 degrees C.
Prepare a 20cm round cake tine by lining the base with baking paper and greasing the sides.
Place flour, sugar, almond meal, polenta, baking powder and lemon rind into the TM bowl and mix 10 seconds at speed 5.
Add the yoghurt, oil and eggs, then combine by mixing at speed 3.5 for 20 seconds, alternating mixing speed every 5 seconds.
Scrape down the sides of the bowl with a spatula and repeat mixing step above, or until a homogeneous mix is achieved.
Pour the batter into the cake tine and bake for 40 minutes or until a skewer inserted in the centre comes out clean.
Allow the cake to cool, then prepare the lemon syrup. To do this, place the sugar, lemon juice and water into clan TM bowl and heat at 75 degrees for 3 minutes, speed 1.5. Subsequently bring to a boil by heating to 100 degrees C for 1.5 minutes at speed 1.5.
With a skewer poke small holes all over the cake, then spoon the syrup over the cake, letting it sit for 15 minutes before slicing and serving.
Accessories you need
Cover cake loosely with foil for the final 5-10 minutes of baking if it starts to brown too quickly.
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.
Other users also liked...
- Apple Crumble Tea Cake
- Christmas Fruit Cake
- Swiss Chocolate Slice
- Marble Butter Cake
- Grandma's Yo-Yo's
- Honey cheese bread
- Hot Cross Buns- Dark Chocolate and Sour Cherry
- lynnes chocolate mud cake
- Home made Tim tam Cookie dough
- Fluffy scones
- Chocolate Brownie - Adapted from Long Track Pantry Jugiong NSW
- Oat and Date Bites
- Spanish Cheesecake
- Home-made Chai
- Spring Green Smoothie
- Dried pear, date and almond loaf
- Almond Berry Muffins
- Pea and Mint Croquettes
- Indian Cauliflower Rice
- Faux Gras (vegetarian Foie Gras) from David Lebovitz
- Berry Green Smoothie
- Blueberry & Banana Breakfast Muffins (adapted from My Darling Lemon Thyme)
- Warm Millet with Berry Compote
- Variation Best Ever Oil Free Hummus
- Christmas Fruit Cake
- 19 Spritzer
- Rima’s Lebanese Rice
- Chicken & Sweetcorn Soup
- Expresso Martini with Dalgona Coffee whip
- Pumpkin Puree (with seeds and skin) for Dogs
- Rima’s Lebanese Cocktail
- Buckwheat, Flaxseed & Psyllium Bread GF
- CORN CHOWDER
- Not So Fried Rice
- Dalgona Decaf Coffee Whip Low Sugar