- 150 g self-raising flour
- 150 g caster sugar
- 150 g ground almonds
- 150 g unsalted butter, softened
- 2 eggs, beaten
- 1 teaspoon almond essence
- 100 g raspberries, frozen
Recipe is created for
TM 5Please 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!
Grease an 8 inch cake tin and line the base with baking paper.
Preheat the oven to 170F.
Add all the ingredients, except the raspberries, to the Thermomix bowl and mix for 15 seconds at speed 5. Scrape down the sides of the bowl with a spatula and mix 10 seconds at speed 5.
This is quite a stiff mixture. Spoon into the prepared cake tin and smooth the top.
Press the frozen raspberries into the cake mixture with the pointed ends downwards, but with raspberries still visible.
Bake on the middle shelf of the preheated oven for about 45 minutes, or until a cake tester comes out clean.
Cool in the tin for 10 minutes, then remove from tin and leave on a wire rack until cold.
Sprinkle with icing sugar and serve.
Accessories you need
This cake can be served at teatime, but could also be served as a dessert with whipped cream and extra raspberries, or a raspberry coulis.
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.