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Raspberry and lemon curd cake



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
  • 6
    1h 5min
    Preparation 5min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9

Recipe's preparation

  1. 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

Accessories you need

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Enjoy warm with thick cream

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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Add a comment
  • I added a bit of lemon zest and only used 2 eggs....

    Submitted by wiggills11 on 16. October 2019 - 10:14.

    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.

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