Tag Archives: thermomix cake

Coconut cake

(Recipe adapted from this blog post)

I don’t own a loaf tin, so this Thermomix coconut loaf recipe is now a coconut cake concoction! Starbucks does a decent coconut loaf but has god-knows-how-much preservatives, so I thought I’d see if I could make something (relatively) healthier.


150 grams sugar (I used raw sugar)
110 grams butter (I used salted butter which was fine)
280 grams plain flour
4 tsp baking powder
80 g desiccated coconut
190 grams milk


  • Preheat your oven to 160 degrees celcius, and line your cake/loaf tin with greased baking paper.
  • Place the sugar in the TMX bowl and pulverise for 5 secs/speed 9.
  • Add butter and mix for 2.5 mins/60 degrees/speed 3 until butter is melted.
  • Add the other ingredients and mix for 30 secs/speed 4.


  • Pour into your tin and bake for approx. 50 mins. Do the skewer test to make sure your cake is cooked in the middle.



  • Leave to cool slightly, then cut a big hunka off and start eating!


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Lemon cake

It’s a conspiracy.

I made a pretty decent lemon cake, took photos during the process, started writing about it here, but for the life of me I can’t seem to find the webpage with the recipe! I’ve looked EVERYWHERE and done various Google searches and ZERO. Zilch. Zip. Nada.

I may be going batshit crazy.

So best I can do at this stage is to post the pictures, tell you the cake was good, give another lemon cake recipe a go so I can put a proper post up, and save the damn web addresses moving forward.

Argh. Totally perplexed.





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Orange and almond cake

(Recipe from this post)

I’m always up for a simple but interesting cake recipe for the Thermomix. Plus I was trying to use up some almonds in my pantry, so “Thermomix almond cake” went into my Google search engine and this baby came up. This is the first gluten-free cake I’ve made!

Note: In future I would boil the oranges the night before so I can get straight into the fun bit of whacking everything into the TMX bowl and watching magic happen.

Another note: No way could I fit two oranges in my rice basket like the recipe says, so I used a pot.

Another note: I cut a little bit off the top and bottom of my oranges to get rid of the dry knobby bits.

Final note: I almost never use the full amount of sugar stated in the recipe, but I did with this one because I wasn’t sure how bitter the peel was going to be. I think that with this cake you can’t skimp on the sweet stuff.


2 large oranges (I used Valencia)
250g almonds
250 g sugar
1 tsp baking powder
6 eggs


  • Boil your whole oranges (skin on) in a pot for an hour. You can try placing them in your TMX rice basket but my oranges certainly didn’t fit!
  • Cut into small pieces, discarding seeds, and set aside to cool.
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  • Preheat your oven to 180 degrees celsius and line a cake tin with baking paper.
  • Throw your almonds into the TMX bowl and mill for 10 secs/speed 8.
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  • Add the sugar and baking powder, and mix for 3 secs/speed 4.
  • Add your eggs and mix for 6 secs/speed 4.
  • Pop in the orange segments and mix for 8 secs/speed 4, then pour your mixture into your cake tin. It will be more watery than your usual cake mixes but don’t worry!
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  • Bake the mixture for 45 mins to an hour. Poke a skewer into the middle of the cake, it should come out clean.
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    Leave to cool, then eat! I made this for a friend’s potluck gathering and he’s lactose intolerant, so I iced half the cake with vanilla icing for guests who fancied something a little more decadent. I do like the idea if using a chocolate hazelnut spread though. Next time!



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    Coffee cake

    (Recipe adapted from this post)

    I LOVE coffee cake. But for some reason, it’s not a common flavour in Melbourne. Also, it was freakin hard to find a Thermomix recipe that was just that, a plain coffee-flavoured cake with no frills. There was one recipe that included a ‘glass of milk’ as one ingredient, and ‘espresso coffee cup’ as another. Considering I have 5 different water glass sizes at home and no espresso cups to my name, I figured that the next best option was to modify a butter cake recipe. I thought of playing with Dani Valent’s basic cake recipe, but when I saw that this recipe only uses self-raising flour, I thought it would be interesting to see exactly how much lighter the result would be! I tweaked the original ingredients and used a few alternatives. Also, I didn’t bother with the Butterfly (one less thing to wash, yay!)


    2 heaped teaspoons of instant coffee

    2 teaspoons of hot water

    165g raw sugar (I normally reduce the sugar content by about a third, but seeing as I was adding coffee I thought I’d leave the full amount in to counteract the bitterness)

    125g butter, cubed

    1/2 tsp vanilla essence

    2 eggs

    225g self-raising flour

    125ml milk


    • I started off dissolving my Nescafe granules in the least amount of water possible. I can’t remember if I used two teaspoons of water, but basically you stir the mixture until this…


    … looks like this!


    • Pre-heat your oven to 180 degrees.
    • Place your sugar in the TMX bowl and mill for 5 seconds/speed 10.
    • Add butter, and if it’s straight out of the fridge, chop for 5 seconds/speed 7.
    • Scrape down the sides, and mix for 30 seconds/speed 4. 


    • Add in your coffee mix, followed by the milk and flour.
    • Mix for 30 seconds/speed 4 and while doing this, add in your eggs one at a time through the hole in the cover.


    • Check your mixture. If necessary, scrape down the sides and mix for another 5-10 seconds/speed 5.


    • Pop the mix into a tin lined with baking paper (I used a medium sized square but your normal round tin will be fine)


    • Whack it in your oven for about 25 minutes and once it’s passed the skewer test, you’re done-ski!


    My girlfriends thought this cake was brilliant, and it was certainly moist and fluffy. Not QUITE where I want it to be in terms of coffee strength, so I might try 3 teaspoons of coffee the next time! Or maybe some coffee buttercream…

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    Basic Cake from In The Mix

    (Recipe taken from In The Mix)

    I’m all for a great basic cake. And I LOVE making cake batter in the Thermomix, the fact that you don’t have seven measuring appliances getting flour and sugar all over your countertop. The book says that the cake batter can be in the oven within five minutes, and holy hell that’s not exaggerating. This recipe allows for fruit to be added, but I decided to just give the base cake a go and see how that went.


    160g sugar

    200g butter, roughly chopped

    4 eggs

    230g flour

    2 tsps baking powder

    A pinch of salt

    20g shredded coconut, optional (I had this in the pantry)

    5g orange blossom water, optional (I did NOT have this in the pantry)


    • Preheat oven to 170 degrees celcius/Gas Mark 4 (whatever the latter means)
    • Grease and line a cake tin about 22cm diameter.
    • Place the sugar in the TMX bowl and blitz for 2 seconds/speed 10. Add the butter, eggs, flour, baking powder and salt, as well as the coconut and orange blossom water, if using.
    • Mix for 50 seconds/speed 5. Scrape down and mix for another 10 seconds/speed 5.
    • Tip the mixture into the cake tin. If using fruit, arrange on top.
    • Place in the oven and bake for 45 minutes or until a skewer in the middle of the cake comes out clean.

    I thought it looked a bit unfinished, plus i still don’t know how to line a baking tray so the edges of my cake look neat, so I covered it with some chocolate icing to hide the bumpy bits. Done!

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