carrot cake

I love carrot cake. I love the texture and moistness and I have learned that the best carrot cakes contain oil rather than butter. I made this Thermomix recipe for friends this morning. The icing was simply icing sugar (from raw sugar), creamed cheese & orange juice. I like to use my mandolin to grate some orange zest over the top of the cake.  

Here's the recipe: http://www.recipecommunity.com.au/baking-sweet-recipes/french-carrot-cake/182857

Have you got a favourite cake recipe? 

 

Miss May Blossom http://www.facebook.com/MissMayBlossom

black magic cherry cake (revisited and revised)

I am reposting this recipe. Yesterday I was rummaging through my pantry when I found a jer of black cherries. I bought them especially for this recipe but I hadn't got around to making it. It's been a year since I did make this cake so today was the day. It's rainy outside. I've bought a brand new box of tea and I'm envisaging sitting down in 45 mins to enjoy a slice and a cuppa.

I am also reposting this because I've tweaked it to be made in the Thermomix. I didn't have the Thermomix when I last made it. I've also included the original recipe for non-Thermomix users so you don't need one to make it!

Thermomix Recipe

ingredients

125g unsalted butter (cold, sliced)
300g brown sugar (loose)
240g SR flour
1 1/2 tsp ground cinnamon
1 tsp freshly grated nutmeg
410g can pitted black cherries, drained well

1 tspn baking powder
1 egg
300ml fresh cream
finely grated zest 1/2 lemon
1 tbls lemon juice

icing sugar and cream, to serve (optional)

method

Preheat the oven to 180ºc.

Grate cold unsalted butter (sliced) in the Thermomix bowl on sp 4/4 secs.
Add brown sugar, SR flour,cinnamon and nutmeg and combine on sp 9/20 secs until well combined and has the consistency (and look) of sand.

Place half the mixture in a greased and lined 22cm round cake tin. Shake, level and pat down lightly. Arrange the cherries over the mixture.

Add baking powder, egg, cream, zest, and lemon juice to the remaining mixture and combine sp 5/10-12 secs.

* tip: gradually and gently increase the speed from 1-5 so the mixture doesn't 'climb' the sides of the bowl.

Gently pour the cream mixture over the cherries.

* tip: once the bowl is empty spin the blades on sp 6 to loosen the batter from under the blades.

Bake for one hour or until a skewer comes out clean. Cool in tin for 15 minutes before turning out. Sift icing sugar over the top and serve warm with cream.


 


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This cake is a magic cake. I love the way you transform one half of the mixture from the same basic ingredients. The cake is crumbly and delicious, best eaten warm with cream.

ingredients
2 cups SR Flour
2 cups brown sugar (loose)
125g unsalted butter (cold)
1 1/2 tsp ground cinnamon
1 tsp freshly grated nutmeg

1 tspn baking powder
1 egg
300ml fresh cream
finely grated rind 1/2 lemon
1 tbls lemon juice
410g can pitted black cherries, drained well
icing sugar, to serve

method

Preheat the oven to 180ºc. 

Place sugar and flour in a large bowl. Grate the butter coarsely on top and stir through. Stir in cinnamon, nutmeg and mix well. Place half the mixture in a greased and lined 22cm round cake tin. Shake, level and pat down lightly. Arrange the cherries over the mixture.


Add baking powder to the remaining mixture and mix in well. In a separate bowl beat the egg, cream, lemon rind and lemon juice together. Add to the remaining mixture and combine well. Gently pour the cream mixture over the cherries.

Bake for one hour or until a skewer comes out clean. Cool in tin for 15 minutes before turning out. Sift icing sugar over the top and serve warm with cream.

Miss May Blossom http://www.facebook.com/MissMayBlossom

chocolate choc-chip coconut cookies

 You can find my 4-star Thermomix recipe on the Thermomix Recipe Community.

 Ingredients for 22 portions

• 130 grams Butter
• 100 grams rapadura or brown sugar
• 2 teaspoon vanilla extract
• 1 egg
• 140 grams wholemeal plain flour
• 80 grams wholemeal self-raising flour
• 20 grams cacao powder or cocoa powder
• 90 grams dessicated coconut
• 120 chocolate chips

Method 

1.Preheat the oven to 180 degrees. Place butter, sugar and vanilla essence in bowl and cream on sp 4/40 sec. Scrape down bowl.

2.Add egg and beat on sp 4/10 sec.

3.Add plain flour, SR flour, coconut, cacao (or cocoa) and combine on sp4/20 sec.

4.Add choc chips and mix on on sp1 to incorporate.

5. Roll dessert spoonfuls of mixture into balls and place on trays lined with greaseproof baking paper.  Gently flatten with a fork and bake for 12-15 minutes.  Let cool on trays for 5 mins before before transferring to a wire rack to cool completely.

Miss May Blossom on Facebook:
http://www.facebook.com/MissMayBlossom 

For my other Thermomix recipes:
http://www.recipecommunity.com.au/search/tmrc_solr_recipe/miss%20may?filters=type%3Arecipes