Sunday, December 25, 2011

Thermomix Swiss Almond and Carrot Cake

Ingredients
300 g flaked or whole almonds, blanched and skins removed
300 g granulated sugar
thinly peeled skin of one lemon
300 g carrots, peeled and cut into chunks
4 eggs
80 g flour
2 tsp baking powder
¼ tsp salt
Method
1. Weigh almonds into the Thermomix bowl. Grind 15 seconds at Speed 10. Whole almonds may
need a further 10 seconds at Speed 10. Put aside to use later.
2. Weigh sugar into the TM bowl and add lemon peel strips. Grind 20 seconds/Speed 10.
3. Weigh carrot chunks into the TM bowl on top of the lemon sugar. Chop 5 seconds/Speed 5.
4. Add/weigh in the rest of the ingredients with the reserved ground almonds. Mix 20
seconds/Speed 5 until you have a smooth cake batter. Remove lid, scrape down sides then mix
again for a few seconds.
5. Pour the batter into a 26 cm cake or flan tin (preferably springform or loose-bottomed) lined with
Bake O Glide or greaseproof paper.
6. Bake at 180°C/ 350°F/ gas mark 4 for 40 – 50 minutes.
7. Aga Ovens: 3 and 4 Oven Agas: Bake on the shelf on the bottom set of runners of the Baking
8. Oven for 45 – 60 minutes until cake springs back when pressed lightly with a fingertip. 2 Oven
Agas: Bake on the shelf on the bottom set of runners of the Roasting Oven with the cold plain
shelf placed 2 sets of runners above the top of the tin. Bake for 30 – 35 minutes until cake
springs back when pressed lightly with a fingertip.
Janie's Tip:
Note: Continental Europeans love sweet things, and if you wish, you may grind 200 g granulated
sugar 30 seconds/Speed 10, then add 2 to 3 Tbsp lemon juice to make a sugar glaze to drizzle over
the cooled cake. I personally find this too sweet, but the original recipe includes it

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