- 300 g whole almonds
- 300 g carrots, in pieces, washed
- 300 g suggar
- 1 Lemon peel
- 4 eggs
- 80 g flour
- 1 tsp baking powder
- 1 pinch of salt
8Recipe is created for
Place almonds in to the TM bowl and pulverise them for 15 seconds on speed 10, put them a side in a separat bowl.
Add sugger and lemon beel into TM bowl and pulverise those two into lemon icing sugar for 20 seconds on speed 10.
Add Carrots and mill them for 4 seconds on speed 4 to 5.
Add almonds, eggs, flour, baking powder and a pinch of salt, process everything for 10 seconds on speed 7.
Fill finished liquidy dough into greased and slightly floured springform (26 cm). Preheat oven to 200° with upper and lower heat.
Place springform into the middle of the oven and back it first 10 minutes at 160°. Then increase the temperature to 180° and back it to the end for 30 to 40 minutes.
Let it cool down in the open oven. Remove cake from the springform and dust with some icing sugar.
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.
Other users also liked...
- Tuna Mornay
- Lemon Curd Cupcakes with Vanilla Frosting
- Sweet potato fritters
- Garden vegetables tagliatelle
- Impossible Pie
- Zucchini Slice
- Blueberry ricotta pancakes with a lemon glaze
- Tuna and vegetable pasta bake
- Chocolate Hemisphere Biscuits
- Jam and chocolate biscotti
- Seitan (vegan mock meat) with crumb mix and gravy
- Caramel Date & Walnut Slice