I love the cake with candied fruits, especially with a good Earl Grey tea, a relaxing So British. I have long had to test this recipe, published by Hmmm click here -. It is done in a jiffy in a Thermomix. I followed the modus operandi that Tati Ninou me to have beautiful cakes to gorgeous Thermomix. To convince you I invite you to try this recipe and you'll see ... it's amazing. suddenly, I am amazed .. .
Cake Lucia
traditional method for 1 large or 2 small cakes
3 eggs 250 gr flour 110 grs
powdered sugar
175 grs butter 1 / 2 salt soft
1 / 2 teaspoon baking powder
3 packets of vanilla sugar juice from
orange 2 cl rum cherries
12 1 / 2 can of diced candied fruit
100 grams of raisins (I put 100 grams of grapes and
150 grams of candied fruit into small pieces)
slivered almonds
Soak the raisins in the rum
(candied fruit can be pickled)
Work the butter
Add sugars gradually, working the dough well and then the eggs one by one the flour with yeast and Finally, the juice of an orange
Drain fruit and add to batter and part of the rum ... see totalitéVerser into buttered
Add almonds flaked on top
cooking for 10 minutes at 210 °
then 40 minutes at 150 °
This recipe o RIGIN Hmmm.
Recipe adapted to Thermomix:
for 1 large or 2 small cakes
3 eggs 250 gr flour 110 grs
powdered sugar
175 grs butter 1 / 2 soft
salt 1 / 2 teaspoon baking powder
3 packets of vanilla sugar
an orange juice 2 cl rum
12 maraschino cherries 1 / 2 can of diced candied fruit
100 grams of grapes
dry (I put 100 grams of grapes and
150 grams of candied fruit into small pieces)
slivered almonds
Soak the raisins in the rum
(candied fruit can be pickled)
In bowl, combine butter and sugars, saw 5 penndat 20 to 30 seconds.
Add the eggs one by one while the robot turns.
Scrape with a spatula. Put the flour and baking powder and orange juice. Programming Vit.5 30 seconds.
Add the candied fruit and raisins and rum. Rotate 10 seconds, lives reverse 2 function.
Shirts your pan with parchment paper. Add the almonds
on top
cooking for 10 minutes at 210 °
then 40 min at 150 ° .
What I thought: Here
a cake that will become a best recipe in my book. It is very good. It keeps very well. It's perfect. Hmmm thank you to the discovery and Tati have Ninou which provides a beautiful cake batter in a jiffy.
http://lessenssansdessusdessous.blogspot.com/rss-cuisine.php http://etoileblog.fr/prss.php?rss=cuisine http://etoileblog.fr/prss.php?rss=gastronomie 
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