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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 200 Grams Almonds BUY
- 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
- 50-70 Grams Fresh Lemon Juice (approx 1 lemon)
- 2 - 3 Tablespoons Raw Caster Sugar BUY
- Fresh raspberries to garnish
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 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. Cool completely before glazing.
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.