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
Key recipe details
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
Egg-free and 5 more Indicative dietary requirements
View full classification 17 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Dessert
1 to 2 hours
Method
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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.
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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.
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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.
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Pour the batter into the tin, level it and scatter the almonds, pine nuts and brown sugar over the surface.
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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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