Easy

Santiago-style almond cake in the Thermomix

Name: Santiago-style almond cake in the Thermomix
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 10 servings
Cuisine: Home-style
Ingredients: 250 g Almonds; 250 g Egg; 150 g Sugar; 30 g Butter; 5 g Lemon (finely grated yellow peel); 1 g Cinnamon; 5 g Plain flour (for the tin); 15 g Icing sugar

Total time1 h 15 min Preparation + cooking; may include waiting

Preparation and possible waiting: 45 min · Cooking: 30 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.

Servings10

Rating Not yet rated

An almond cake with eggs, lemon and cinnamon, finished with icing sugar.

Jump to steps

45 minpreparation and possible waiting

30 mincooking

10servings

2.681 kcalwhole recipe

268 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 15 min Preparation + cooking; may include waiting

Preparation and possible waiting: 45 min · Cooking: 30 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

Peanut-free and 4 more Indicative dietary requirements

View full classification 17 tags

Diet

Vegetarian

Dietary requirements

Peanut-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

High in proteinLow 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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Almonds 250 g
Egg 250 g
Sugar 150 g
Butter 30 g
Lemon finely grated yellow peel 5 g
Cinnamon 1 g
Plain flour for the tin 5 g
Icing sugar 15 g

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Method

Grind the almonds for 15 seconds at speed 8 and set aside. Mix the eggs and sugar for 1 minute at speed 3. Add the lemon zest and cinnamon and mix for 10 seconds at speed 3.
Add the ground almonds and mix for 20 seconds at speed 3. Grease a 24 cm tin with the butter and dust with the flour; pour in the mixture.
Bake at 200°C for about 25–30 minutes, until a skewer comes out clean. Cool, remove from the tin and dust with icing sugar.

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Ingredients

Method

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