Thermomix Lemon Bundt Cake
This Thermomix Lemon Bundt Cake recipe is a Thermomix version of an Italian classic - the Ciambellone.
Servings: 1 cake
Calories: 199kcal
Equipment
- Microplane Grater (Fine)
- Bundt Pan
Ingredients
- 70 g almonds
- 200 g caster sugar
- 3 eggs
- 170 g fresh ricotta
- 60 g olive oil
- finely grated zest of 2 lemons
- juice of 1 lemon
- 1 teaspoon vanilla extract
- 210 g self raising flour
Instructions
- Pre-heat oven to 170 C / 340 F.
- Grease and flour bundt tin. Make sure you get into all the creases and don't forget the middle 'chimney'.
- Zest and juice lemons (I use a microplane grater for zesting but you can also use a vegetable peeler and then mill in Thermomix for 3 seconds / speed 10).
- Add almonds to the Thermomix bowl. Mill for 10 seconds / speed 9. Set aside.
- Add sugar and eggs to the bowl. Mix for 20 seconds / speed 5.
- Add ricotta, olive oil, lemon zest and juice and vanilla extract. Mix for 20 seconds / speed 5.
- Add flour and almonds to the bowl. Mix for 30 seconds / speed 5.
- Pour cake batter into the prepared bundt tin. Bake in the oven for 35 - 40 minutes, or until a skewer inserted into the cake comes away clean.
- Allow the cake to cool in the tin before turning out onto a serving plate.
- Dust with icing sugar if preferred.
Nutrition
Serving: 1g | Calories: 199kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 216mg | Fiber: 1g | Sugar: 14g