- 1 eggplant
- 3 heaped tbsp raw honey
- 80 g macadamia oil
- 3 tsp Vanilla Essence/Extract
- 1 tsp cinnamon
- 3 xl eggs
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tbsp fresh lemon juice
- Pinch salt
- 250 g raw almonds or almond meal
8Recipe is created for
The eggplant will need to be baked in advance, so do this the morning of or the night before.
Put the eggplant (whole) in a baking dish and bake at 200C for an hour. Its ready when the skin is puffy and the inside soft. Keep any liquid which has escaped.
If you need to make your almond meal, do it at this stage and add 250g raw almonds to TMX bowl. Mill on speed 8 for 7 seconds.***Set aside**
Preheat oven to 150 fanforced..
When the Eggplant has cooled, remove the stalk and place all of the eggplant skin, liquid from eggplant and flesh it in your TMX. Add all of the other ingredients except the almond meal. Process on speed 6 until well combined, the lemon and baking soda will interact and bubble a little.
Scrape mix down sides and blend again if needed. The more you mix at this stage, the less skin will be visible in the final cake.
Add in almond meal, mix on speed 5 for 3 seconds.
Pour mixture into a lined cake tin. i use a springform tin.
Bake for about 1 hour in centre of oven.
Once ready a tooth pick will come out clean, you will also see the sides shrinking in slightly.
Cool completely before trying to remove cake from tin. Store in fridge.
** Ganache recipe**
80g of 80% dark chocolate
60g of coconut milk
Add dark chocolate to TMX and mill on speed 8 for 20 seconds.
Scrape bowl down. Add coconut milk. Cook on speed 5, 50 degrees, 3 minutes.
originally inspired by recipe from sugar free kids:
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.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.