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Rosemary and Lime Olive Oil Cake


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Ingredients

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Rosemary and Lime Olive Oil Cake

  • 120 g Roasted almonds
  • 100 g Pane de casa bread
  • 2 teaspoons Chopped rosemary
  • 200 g caster sugar
  • 2 teaspoons baking powder
  • 4 eggs
  • 180 g olive oil
  • 1 Lime, zest only

Syrup

  • 125 g water
  • 2 Limes, juice only
  • 100 g caster sugar
  • 2 Sprigs, rosemary
  • 6
    1h 0min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • 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.
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Recipe's preparation

  1. Add almonds, pane de casa bread and rosemary to jug. Chop 60 seconds/speed 10
  2. add caster sugar and baking powder. Mix 10 seconds/speed 5
  3. Add beaten eggs, olive oil and lime zest. Mix 10 seconds/speed 5
  4. bake in 180 degree oven for 40-45 minutes
  5. allow cake to cool in tin for 5 minutes before turning onto wire rack
  6. add all syrup ingredients to jug. Mix 15 minutes/100degrees/reverse/speed 1
  7. strain rosemary from syrup and pour over cake. Cake can be served warm or cold.
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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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