Lemon Raspberry Sweetheart Cake (Gluten Free)

by Tenina Holder

Yes, it is that time of year already…and I am still sporting the Christmas lights out front! (Inside Christmas has long gone, but cannot get DH to bring them down…so much {boating} to do, so little time!)

So I apologise for the lateness of the arrival of this recipe in your inbox…hoping you are subscribed and that these little pearls of wisdom arrive with no effort on your part each time I post. If you are not, go to the right of screen and subscribe immediately. It means you will never miss out on a single thing that is going on in my recipe life! (Unless you want to keep it that way of course!)

So dear H….one for you, not involving gluten, chocolate, or Crio Bru…just for you!

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  • 200 Grams Almonds BUY
  • 250 Grams potatoes, peeled and cubed
  • Water for steaming
  • 3 lemons zest, finely grated
  • 200 Grams sugar
  • 200 Grams Butter cubed BUY
  • 2 Teaspoons baking powder
  • 4 eggs
  • 1 Teaspoon Vanilla Bean Paste Heilala vanilla bean paste BUY
  • Raspberries to garnish
  • Glaze
  • 1 lemon, juice
  • 2 - 3 Tablespoons sugar



Place almonds into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.


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.


Steam potatoes 15-20 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.


Preheat oven to 180ºC and line the base of a heart shaped springform cake tin.


Place lemon zest and sugar into clean, dry Thermomix bowl and mill 10 sec/speed 10.


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.


Scrape down sides of bowl, add mashed potato and blend 15 sec/speed 6 or until the batter is well blended.


Spread batter into prepared tin and bake 45-50 minutes until risen and golden.


Glaze; Stir lemon juice with sugar.


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.

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