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Olive oil cake with almonds and raisins in the Thermomix

Total time1 h 10 min Preparation + cooking; may include waiting How this time is calculated

Preparation and possible waiting: 30 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings12

Rating Not yet rated

A wholemeal olive oil cake scented with anise and cinnamon, topped with almonds and pine nuts.
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Olive oil cake with almonds and raisins in the Thermomix, finished dish

Key recipe details

30 minpreparation and possible waiting
40 mincooking
12servings
4.078 kcalwhole recipe
340 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 10 min Preparation + cooking; may include waiting How this time is calculated

Preparation and possible waiting: 30 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Dessert 1 to 2 hours Home-style

Egg-free and 5 more Indicative dietary requirements

View full classification 17 tags
Diet
Vegetarian
Dietary requirements
Egg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free
Dish type
Dessert
Meal
Dessert
Preparation
Baking
Appliances
ThermomixOven
Cuisine
Home-style
Season
All year round
Occasion
Everyday menu
Nutrition
Low calorie
Total time
1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Dessert

Meal

Dessert

Total time

1 to 2 hours

What you need

Ingredients

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Method

  1. Put the olive oil and anise seeds in the bowl and heat for 5 minutes at 100°C, spoon speed. Strain into a heatproof mixing bowl and discard the seeds. Let the oil cool slightly.

  2. Preheat the oven to 150°C, conventional heat, and line a 30 cm round cake tin with baking paper. With the bowl cooled, mix the wholemeal wheat flour, sugar, cinnamon and baking powder for 15 seconds at speed 4.

  3. Add the milk and the cooled infused oil. Mix for 1 minute in dough mode. Add the raisins and gently finish combining with a spatula, with the machine stopped.

  4. Pour the batter into the tin, level it and scatter the almonds, pine nuts and brown sugar over the surface.

  5. Bake for 30–35 minutes, until a skewer inserted into the centre comes out without raw batter. Rest for at least 15 minutes before unmoulding and cutting into twelve portions.

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