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Raspberry, Almond and Chocolate Cake

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Ingredients

8 slice(s)

.

  • 150 g blanched almonds
  • 150 g Butter softened
  • 150 g caster sugar
  • 2 eggs
  • 150 g self-raising flour
  • 50 g Milk
  • 135 g dark chocolate chips or pieces
  • 150 g fresh or frozen raspberries
  • 25 g flaked or slivered almonds
  • Icing Sugar to Dust
  • double cream to serve
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5

Recipe's preparation

    .

  1. 1. Preheat oven to 180C

    2. Line a 24 cm spring form pan with baking paper

    3. Place blanched almonds in TM and mill 5 seconds/speed 9. Set aside.

    4. Add butter, sugar and eggs to TM  and cream together 20seconds/speed 4-5. Scrape down bowl.

    5. Add flour and milk and mix 20 seconds/speed 4-5. Scrape down bowl.

    6. Add almond meal and mix 30 seconds/speed 4-5 

    7. Add chocolate chips and raspberries and mix 20 seconds/Counter-clockwise operation/Speed 3

    8. Spread into pan and sprinkle with flaked or slivered almonds

    9.Bake at 180C for 50-60 minutes or until skewer into centre comes out clean

    10. Cool in pan

    11. Serve with double cream and sprinkled with icing sugar

     

     

     

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Tip

If your butter is hard from the fridge, after setting aside your almond meal, add butter to TM and mix on 40 seconds/37C/speed 5 until softened then continue with recipe.

 

Converted from  Valli Little's Raspberry Almond and Chocolate Tea Cake recipe Delicious Magazine Issue 126 May 2013 p59

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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Comments

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  • Delicious

    Submitted by Lovelace2014 on 27. April 2017 - 22:16.

    Delicious!!!

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  • Delicious, quick and easy for

    Submitted by gwynrach on 21. November 2014 - 13:00.

    Delicious, quick and easy for last minute dessert! Used GF SR flour and worked perfectly. Also forgot to mill my raw sugar first and was in too much of a hurry to worry - didn't seem to matter at all. 

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  • In the oven now!  Smells

    Submitted by mgevans on 29. June 2014 - 11:45.

    In the oven now!  Smells great!

    Marky Mark

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  • Yep, As said in the recipe

    Submitted by Sle_tm on 3. March 2014 - 14:26.

    Yep, As said in the recipe tips I did convert it from the delicious recipe 

    "Converted from  Valli Little's Raspberry Almond and Chocolate Tea Cake recipe Delicious Magazine Issue 126 May 2013 p59"

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  • Made this to take for a lunch

    Submitted by browneyedgirl on 2. February 2014 - 19:26.

    Made this to take for a lunch and it was gone in no time. Really easy and tasty. A thumbs up from me.

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  • A new favourite.  Easy and

    Submitted by Greencheez on 24. November 2013 - 21:44.

    A new favourite.  Easy and delicious. Thanks

     

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  • :|I made this revipe but it

    Submitted by SusanneN on 8. September 2013 - 22:56.

    tmrc_emoticons.|I made this revipe but it was from the delicious magazine also good made with white chocolate in place of th dark.

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  • I made this recipe last month

    Submitted by SusanneN on 8. September 2013 - 22:54.

    I made this recipe last month from the delicious magazine. 

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  • Yum! This was delicious! I

    Submitted by WinterBagel on 8. September 2013 - 09:46.

    Yum! This was delicious! I made it for a friends birthday and everyone loved it! Even my husband who is not a cake fan. Thank you.

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  • This is a fab recipe!

    Submitted by Kylie C on 30. August 2013 - 19:53.

    This is a fab recipe! Everyone should try it! Thanks Sara!

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  • Absolutely divine!  Anything

    Submitted by kmcgibbon on 30. August 2013 - 13:18.

    Absolutely divine!  Anything with raspberries & dark choc is a winner with me!  Thanks for sharing.

    Independent Thermomix Consultant

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