Rhubarb and Raspberry Cake - Thermomix Recipes from Steph

Rhubarb and Raspberry Cake

 Jeanie Wright – Rye, Victoria

Ingredients

Raw Sugar 170grams

Eggs (61 grams) 3

Oil 130 gm grape seed or light olive (or similar light flavoured oil)

Orange juice 100ml

Vanilla extract 1 tsp

Sifted Plain flour 280gm

Baking powder 2 teaspoons

Rhubarb 1/2 bunch rhubarb, washed, chopped into 2cm pieces

Raspberries – frozen 250 grams

Method

Grease and line a 28 cm round cake tin. Preheat oven to 160 degrees C

Place raw organic sugar into Thermomix bowl and mill to caster sugar. Speed 9, 3 secs

Insert Butterfly

Add eggs and Oil

Cream together Speed 3, 30 secs

Add Orange juice and vanilla and mix on Sp 3, 30 secs. Remove Butterfly

Place mixing bowl and sifter on to top of Thermomix. Tare and weigh flour and baking powder. Sift flour and baking powder.

Add to Thermomix bowl and incorporate flour on REV, Speed 3-4 (Don’t over mix)

In a large mixing bowl toss rhubarb and raspberries (still frozen) with a small handful of flour to coat the fruit. Pour over batter from Thermomix bowl and gently fold together. To much mixing will make the cake red, the idea is to try to keep the cake white

Bake at 160 – 170 degrees in a greased lined 20cm tin for approx 2 hours. Will go quite brown on top, watch and put on lower shelf if required

When cool decorate with a heavy layer of sifted icing sugar.

Keeps very well

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