Upside down Raspberry and Almond Cake - Donna Hay by Viksmix. A Thermomix <sup>®</sup> recipe in the category Baking - sweet on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Upside down Raspberry and Almond Cake - Donna Hay

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Ingredients

8 slice(s)

1kg frozen Rasberries, Thawed on paper towel
385 grams raw sugar
190 grams unsalted butter, Softened
10 grams grated lemon zest
1 vanilla bean pod, Split, seeds scrapped
3 eggs
300 grams plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon Bi Carb Soda sifted
60 grams Almonds (raw)
250 grams buttermilk

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6

1h 50min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- 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.
  
  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
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Recipe's preparation

Preheat oven to 180.

Mill almonds 20secs on sp10. Then set aside.

lightly grease 24cm square (or round) tin and line with 2 layers of baking paper.

layer raspberries over the base of pan.

mill raw sugar 12secs on sp 10.

then sprinkle 110g of sugar over raspberries and set Cake pan aside.

Add butter, lemon zest and vanilla seeds to remaining sugar in bowl. And beat 20secs speed 6 (or until pale and creamy) scrape down sides of the bowl.

set speed to 3 remove mc and add eggs one at a time whilst mixing. Add one egg every 15seconds. after adding the last egg allow to mix for an additional 30secs.

add all ingredients to bowl and mix for 3mins sp3 Or until just mixed.

Spoon cake mixture over raspberries and smooth with a palletthe knife.

bake for 45mins.

cover loosely with alfoil and bake for another 40-45mins. Or until cooked through (test with skewer)

allow to cool at room temperature for 2hrs, or until just warm.

use a butter knife to gently remove the edges of the cake from the edge of the pan.

carefully turn the cake pan onto the serving plate and then slowly remove the tin and baking paper to serve.

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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.