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Feijoa Chocolate Cake


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Ingredients

8 portion(s)

Cake

  • 4 eggs
  • 120 grams coconut sugar (palm sugar), or white sugar
  • 5 grams vanilla extract
  • 180 grams coconut oil, or butter
  • 270 grams gluten free flour blend
  • 1 tablespoon baking powder, gluten free
  • 10 feijoas
  • 100 grams 85% dark chocolate, Green & Blacks
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Recipe's preparation

  1. Grind the spelt grain speed 10 for 1 min, if using it for the flour. Set aside. 


    Melt the coconut oil speed Gentle stir setting 100% 1 min, & set aside.


    Beat the eggs & sugar with the vanilla for 1 min, speed 4.


    Put the MC on and pour the melted oil onto the top of it, to drip slowly into the mixture, speed Gentle stir setting 1 min.


    Once all the oil is in the mixture, turn off & open the lid, scrape down and add the flour mix, baking powder. Mix on speed 3 for 1 30 secs, until the batter is mixed together.


    Place the raw, whole, peeled feijoas in the bottom of a greased 26cm cake tin, spreading them evenly & cutting larger ones in half if more than a mouthful.


    Pour the batter over the feijoas carefully, so as not to displace them, & out to the sides of the cake tin.


    Put the chocolate chunks into the batter between the feijoas, evenly spaced


    Bake30-45 mins until a skewer comes out clean when inserted into the cake part of the batter.


    Serve with coconut cream, ice cream or custard.

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Accessories you need

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Tip

You can use other seasonal fruit for this dish & other chocolate that you like.

Sprinkle the top with sliced almonds if you prefer


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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