- 200 g Butter
- 200 g sugar
- 1 orange, - peel and juice
- 1 lemon, - peel and juice
- 4 large eggs
- 1/2 teaspoon baking powder
- 125 g polenta
- 200 g almonds
- Marscapone to serve
- For Syrup:
- 125 mls honey
- 125 mls orange juice
- 125 mls lemon juice
- 2 tablespoons orange, zest
- 2 tablespoons lemon zest
8Recipe is created for
Pre-heat oven to 165*C. Grease and line a 10 x 28cm loaf pan with baking paper.
Place almonds in TM bowl and grind for 15 seconds on speed 7. Set aside.
Place lemon and orange rind and sugar in TM bowl and grate for 15 seconds on speed 9. Add butter and mix for 1 minute 30 seconds on speed 5 (till pale). Still at speed 5, add eggs one at a time.
Fold in baking powder, ground almonds and polenta for 10 seconds on speed 5.
Add lemon and orange juice and mix for 10 seconds on speed 5.
Pour batter into loaf pan.
Bake for 50-55 minutes or until cooked when tested with a wooden skewer.
While cooking, prepare syrup. Rinse TM bowl then add zest and grind for 10 seconds on speed 9. Add juice and honey then cook for 10 minutes on 80*C on speed 5.
While cake is still warm, transfer to serving plate, prick the top with a skewer, then pour over warm syrup and allow to soak in.
You can reduce the syrup to half the quantity if you prefer.
I suggest you use a serving platter that has edges (so the syrup doesn't drip off!).
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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