Lemon Raspberry Sweetheart Cake (Gluten Free)

Name: Thermomix recipe: Lemon Raspberry Sweetheart Cake (Gluten Free)
Prep time: 10 min
Cook time: 110 min
Ingredients: 200 Grams almonds; 250 Grams potatoes, peeled and cubed; Water for steaming; 3 lemons zest only, finely grated; 200 Grams raw caster sugar; 200 Grams butter cubed; 2 Teaspoons baking powder; 4 eggs; 1 Teaspoon vanilla bean paste; 50-70 Grams fresh lemon juice (approx 1 lemon); 2 - 3 Tablespoons raw caster sugar; Fresh raspberries to garnish

Serves 8-10 Prep Time 10 minutes Cook Time 110 minutes Rated: Print

When Valentine's Day rolls around and you happen to think you should maybe get something organised, this one will surprise you! Gluten free, chocolate free, and with an interesting ingredient you may not expect in a cake! It holds together really well and the flavour is very lemony and fresh.

Happy Valentine's Day!

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Need

The Cake
200 Grams almonds
250 Grams potatoes, peeled and cubed
Water for steaming
3 lemons zest only, finely grated
200 Grams raw caster sugar BUY
200 Grams butter cubed BUY
2 Teaspoons baking powder
4 eggs
1 Teaspoon vanilla bean paste BUY
Glaze
50-70 Grams fresh lemon juice (approx 1 lemon)
2 - 3 Tablespoons raw caster sugar BUY
Fresh raspberries to garnish

Do

1: Place almonds into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
2: Peel and cube potatoes and place into simmering basket. Insert into Thermomix bowl and pour enough water over to just reach the bottom of the basket.
3: Steam potatoes 20 min/100º/speed 3 or until they break easily when pushed with a fork. Drain water and tip potatoes into Thermomix bowl. Mash 10 sec/speed 5. Scrape down sides of bowl and repeat if needed. Remove from bowl and set aside to cool completely.
4: Preheat oven to 180ºC and line the base of a heart shaped springform cake tin.
5: Place lemon zest and sugar into clean, dry Thermomix bowl and mill 10 sec/speed 10.
6: Add butter and whip 20 sec/speed 4. Scrape down sides of bowl, add baking powder, eggs, vanilla and almond meal. Blend 10 sec/speed 6.
7: Scrape down sides of bowl, add mashed potato and blend 15 sec/speed 6 or until the batter is well blended.
8: Spread batter into prepared tin and bake 45-50 minutes until risen and golden. Cool completely before glazing.
9: Glaze; Stir lemon juice with sugar.
10: Allow to cool in tin for at least 10 minutes prior to removing. Cool before garnishing with raspberries to taste and drizzling with the glaze.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!