Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: achookwoman on April 14, 2013, 07:30:35 am
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Hazelnut and Aniseed Fregolate
What I like about this is that it is not too sweet and is different. Perfect to have with coffee. A flat version of Cantucci or Biscotti. I have adapted the original, from Dish Magazine, to the TMX. This recipe is perfect for the TMX as it needs chopping and mixing.
Need
1/2 cup of dried figs
1 cup of roasted Hazlenuts
1 cup of plain flour , 1/2 teaspoon of sea salt
1/2 cup of caster Sugar
1/2 cup of brown sugar
1/2 teaspoon of Aniseed
3 egg yoks
3 tablespoons of cream
Shallow baking tin, 25 X 25 cm. Lined with baking paper, and up the sides for 3 cm.
Perheat oven to 170 o C
Do
Chop figs , speed7 for 5 seconds. You need fine crumb.
Add Hazelnuts and Turbo twice.
Add plain flour, mix on REVERSE until all fig is coated.
Add sugars and Aniseed ,mix on REVERSE for 5 sec/sp 5
Mix egg yolks and cream in a bowl and tip onto mix in TMX bowl.
Mix on REVERSE for a few seconds until a loose crumb is formed.
DO NOT OVER MIX.
Tip mixture into lined tin and press with dampened hand to 1 cm. thick.
Bake for 40 mins, or until light brown. Turning tray 1/2 way through.
Let rest for 10 mins. in tray and then remove to wire rack.
Dust with icing sugar and break into rough pieces to serve.
members' comments
Emme - Thank you so much for this recipe Chookie, it has a great flavour and will definitely make again. Next time will try and get it more even in thickness. I did not have the correct pan for it so improvised and I had it thicker in the middle area (trust me not to get it right) than the outer and it is more cake like in the middle. I like the outside part better so next time I will try and make it more even. Thanks again Chookie, love it.
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(http://img.tapatalk.com/d/13/04/14/by4enemu.jpg)
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This looks very interesting. I've never seen aniseed in the hop. Where do you buy it?
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I wondered what a fregolata was. Now I know.
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Thanks for the recipe Chookie.
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Alixis, I buy mine from a nut and seed shop. Sold in little plastic bags.
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Thanks, Chookie.
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Thank you so much for this recipe Chookie, made it today. Has a great flavour and will definitely make again, but next time will try and get it more even in thickness. I did not have the correct pan for it so improvised and I had it thicker in the middle area (trust me not to get it right) than the outer and it is more cake like in the middle. I like the outside part better so next time I will try and make it more even. Thanks again Chookie, love it.
Marie
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Marie, I know what you mean about not having the right pan. I never seem to have the right pan. I sort of average the size out . With this they said about 1 cm thick. I used a baking dish and I am sure the sides were too high. I think you can dry it out quite a lot and then would keep like biscotti. Glad you lked the flavour.
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Could you just press it out onto a large tray rather than a tin - it's not too runny to do that is it Chookie?
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Judy, possible. I find it easier when there is an edge.