Yes… I did mention fluffy and almond cake in the same sentence. (Or maybe it’s just me)… but gluten free cakes made with almond meal can be quite dense.
Props to Me and My Thermie for the wonderful cake recipe. The butterfly attachment helps make the batter all nice and fluffy.
Mill speed 9 / 10 seconds, then set aside:
- 120g (240g) almonds
Place the butterfly in the Thermomix bowl and whip 4 Min / Speed 4 / MC off:
- 40g (80g) rapadura or coconut sugar
- 2 (4) large eggs
Add and blend 1 Min / Speed 4:
- 4 (8) tbs butter OR 35g (70g) oil – I used Rapeseed
Add and mix 1 Min / Speed 4:
- 120g (240g) almond flour from earlier
- ½ (1) tsp salt
Scrape down sides of the bowl.
Add and blend 30 Sec / Speed 4:
- 60g (120g) full fat coconut milk OR your preferred milk, if not paleo or dairy free
Add and mix 10 Sec / Speed 4:
- 1 (2) tsp baking powder
- Zest of a lemon
Scrape down the sides of the bowl and repeat the blend.
Bake for 35-40 Min / 200°C or 180deg fan forced, until a toothpick inserted into the centre of the cake comes out clean.
Lemon cream cheese frosting
This is the same frosting used on Louise Fulton-Keats’ Carrot Cupcakes. (Try these too! They’re SO good!)
- 150g cream cheese
- 40g icing sugar
- 3 teaspoons freshly squeezed lemon juice
- To make icing, place cream cheese, sugar and lemon juice into mixing bowl and blend 10 sec/speed 6. Scrape down sides of bowl and blend a further 10 sec/speed 4 or until mixture is smooth.
- Spread icing over cooled cupcakes to serve.