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Lemon & Macadamia Cakes (Gluten free)



8 portion(s)

Cake mixture

  • 65 g white rice
  • 15 g arrowroot flour
  • 30 g potato flour
  • 80 g Macadamia nuts, raw, unsalted
  • 40 g Rapadura Sugar
  • 2/3 tsp baking powder
  • 2 large eggs
  • 3 tsp lemon zest
  • 1/2 tsp vanilla extact
  • 40 g ghee (or butter)

Recipe's preparation

  1. Preheat oven to 180degC.

    Line a mini-muffin tin with 8 x paper liners.

    Mill rice to flour, 1 & half minutes, sp 10. Transfer into small bowl & set aside.

    Zest lemon rind for 10 sec, sp 9. Transfer into small dish & set aside.

    Into TMX bowl place:rice flour, arrowroot, potato flour, macadamia nuts, sugar & baking powder. Mix 6 sec, sp7.

    Add:eggs, lemon zest, vanilla & ghee.

    Combine 6 sec, sp 4.

    Pour batter into prepared muffin cups. 

    Bake 13-15min until lightly golden.

    Allow to cool.

    Top with extra lemon rind & serve with lemon curd & fresh berries!


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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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