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Ingredients
Raspberry and lemon curd cake
- 250 grams self-raising flour
- 100 grams Lemon curd
- 110 grams sugar
- 85 grams Butter
- 3 eggs
- 1 pinches salt
- 70 grams frozen raspberries
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1h 5min
Preparation 5minBaking/Cooking -
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easy
Preparation -
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Recipe is created forTM 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.
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Recipe's preparation
- Cream butter sugar lemon curd and sugar 20sec on speed 4 or until creamy. Add 1 egg at a time until each egg is mixed in speed 3. Scrape sides of bowl add pinch of salt and self raising flour to bowl mix for 1 min on speed 4 or until mixed through. Place in a greased and line loaf tin mix in raspberries and bake for 1 hour in a 180 degree oven
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Accessories you need
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Spatula TM5/TM6
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Tip
Enjoy warm with thick cream
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.
Comments
Add a commentI added a bit of lemon zest and only used 2 eggs....
I added a bit of lemon zest and only used 2 eggs. You can't really taste the lemon curd but I think maybe it adds a bit of moisture, and I had an open jar! I only cooked the cake for 35 minutes on 160 degrees fan forced, and it was perfect. Very easy and a nice flavour.