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Pumpkin Citrus Syrup cake


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Ingredients

12 portion(s)

Cake

  • 3 eggs
  • 1 pinch cream of tartar
  • 200 g sugar
  • rind Zest 1/2 orange
  • rind Juice 1/2 lemon
  • 250 g Butter
  • 100 g cooked pumpkin
  • 280 g SRFlour

Syrup

  • 120 g sugar
  • juice --- Juice 1/2 lemon
  • juice Juice1/2 orange
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    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Cake
  1. Preheat  oven 180°c. 

    Grease and line 23cm cake tin.

    Separate eggs.

     

    Insert Butterfly into TM bowl.  Place egg whites and cream of tartar into TM bowl and beat without MC in place for 3 minutes at 50°C on speed 4 until fluffy, as per EDC .  Set aside.

     

    Place orange and lemon rind, sugar and butter  into TM bowl.  Mill 8 seconds on speed 9.  Scrape down and mill for a few more seconds if necessary.  You can use the butterfly here for a fluffier cake.

     

    Add egg yolks mix 2 sec speed 6

     

    Add ½ pumpkin and ½ flour.  Mix reverse speed 3 for 3 seconds.  Repeat with remaining pumpkin and flour.

     

    Add egg whites, reverse speed 3 for 5 seconds.  If not all mixed in, fold using spatula when pouring into cake tin.

     

    Pour into cake tin bake for approx 50-60 minutes.

     

    Using a skewer pierce approx. 8 holes in cake.  Pour hot syrup over hot cake. 

  2. Syrup
  3. Add sugar and juices to TM bowl.  Cook 90C for 4 mins on speed 2.

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Accessories you need

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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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