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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 juice 1/2 orange
  • rind Juice 1/2 lemon
  • 250 g Butter
  • 280 g cooked pumpkin
  • 330 g SRFlour

Syrup

  • 120 g sugar
  • juice --- Juice 1/2 lemon
  • juice Juice1/2 orange
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  • 7
    Preparation
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    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Method
  1. Preheat oven 180°c. Grease and line 23cm cake tin. Separate eggs.
  2. Insert Butterfly into TM bowl. Place egg whites and cream of tartar into TM bowl and beat without MC in place for 3 minutes speed 4 until fluffy. Transfer to a large bowl.
  3. Place orange and lemon rind, sugar mill 10 sec sp 9. Add butter mix 8 seconds on speed 9. Scrape down and mill for a few more seconds if necessary.
  4. Add egg yolks mix 20 sec speed 5
  5. Add ½ pumpkin and ½ flour. Mix reverse speed 3 for 5 seconds.
  6. Repeat with remaining pumpkin and flour. Mix reverse speed 3 for 30 sec.
  7. Add pumpkin mixture to egg whites and gentle fold together with a spatula.
  8. Transfer into cake tin bake for approx 50-60 minutes. Clean bowl.
  9. Add sugar and juices to TM bowl. Cook 90C for 4 mins on speed
  10. Using a skewer pierce approx. 8 holes in cake. Pour hot syrup over hot cake. Sprinkle with icing sugar when cooled. Serve with cream and/or icecream
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Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
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Tip

When adding egg whites fold gently so you don't stir out the air.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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