Here is another shared recipe, this time from Gail, one of our beautiful Group Leaders. Gail kindly brought this cake for us to share at our last meeting and we were all begging for the recipe. Sorry no photo, we ate it too quick, though I will make this cake one day soon and hopefully get around to remembering to post a photo for you! If you beat me to it I would love to see your photos!
Almond Cinnamon and Walnut Cake
160g butter – room temperature
1 teaspoon vanilla
160g SR flour
1/2 teaspoon Bi-carb soda
200ml thickened cream
1 teaspoon cinnamon*
2 tablespoons sugar*
Firstly grind the almonds for 10 seconds on speed 8 – set aside.
Then grind the walnuts, sugar and cinnamon for 10 seconds on speed 6 and set aside (ingredients marked *).
Place the butter and sugar into the Thermomix with the butterfly and beat for 2 minutes on speed 3 until thick and creamy.
Remove the butterfly and while beating on speed 3 add the eggs one at a time through the hole in the lid.
Scrape down the sides and add the vanilla, almonds, flour, bicarb and cream and beat for 20 seconds on speed 6.
Place half of this mixture into a 23cm buttered torte tin, then sprinkle over half of the walnut/cinnamon mix. Top (spooning over carefully in lumps then pushing to cover) the rest of the cake mix, and top with the remainder of the walnut mixture.
Bake at 180 for about an hour. Let cool for 10 minutes, remove the collar from the cake, and drizzle over 1 1/2 tablespoons sugar mixed with the juice of 1/2 an orange.
It will last for a week (if given the chance!)
Please note that this site is not affiliated with nor have the recipes been tested or approved by Vorwerk Thermomix or Thermomix in Australia and New Zealand. We assume no liability in any capacity, including in terms of ingredient quantities used, success of the recipes, damage to your machine or person. Please always be aware of your own machine’s capabilities and observe the safety instructions in the Thermomix instruction manual at all times.