- 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
- 120 g sugar
- juice --- Juice 1/2 lemon
- juice Juice1/2 orange
Recipe is created for
Preheat oven 180°c.
Grease and line 23cm cake tin.
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.
Add sugar and juices to TM bowl. Cook 90C for 4 mins on speed 2.
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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