Danish Dream Cake (Dromakage)

It’s no secret that I like to bake cakes – I make at least two a week for lunch boxes and snacking with a nice cup of tea, however I hate icing them! After I have cleaned up from the baking I don’t like starting over again with the icing and that icing invariably creates disasters in the lunch box. But a cake with no icing isn’t very exciting is it?

After much testing I think I have found my solution – coffee cakes. They have a delicious topping that is baked right into the cake and they are whipped up so easily in the thermomix. The past year I have been testing and perfecting coffee cakes in my thermomix and I’ll share the recipes right here!

First up is Danish Dream Cake. I had not heard of it until recently but it is sure to be a cake that takes off here in Australia because it’s very similar to our Lamingtons. It’s a vanilla flavoured sponge with a vanilla caramel coconut topping. I have adapted a recipe from the book Scandilicious by Signe Johansen. I would love to say I own a copy of this book because the recipes look AMAZING but I haven’t been able to get my hands on one so I picked this recipe up off the internet.


For the sponge:
4 medium eggs
300 grams sugar (caster)
1 tsp vanilla extract
150 grams butter, melted
150 milliliters buttermilk (can use half milk, half yoghurt)
300 grams plain flour
3 tsp baking powder
Pinch salt

For the topping:
200 grams butter
200 grams brown sugar
150 grams desiccated coconut
Pinch pink salt
2 tsp vanilla extract

Preheat oven to 180°C and line a large rectangular cake tin.

Add sugar to the thermomix bowl and make caster sugar – speed 9 / 10 secs.

Insert butterfly and add eggs and vanilla. Whip speed 4 / 3-4 mins with measuring cup off until light and fluffy.

Leaving the butterfly in, add melted butter, buttermilk (or yoghurt and milk), flour, baking powder and salt and combine speed 4 / 15 secs.

Pour into cake tin and bake 20-30 mins until the top is golden and a skewer comes out clean.

Meanwhile – make the topping. Add all ingredients to the thermomix and cook reverse speed 3 / 5 mins / 90°C.

Remove the cake from the oven and turn the temp up to 220°C. Spread the topping evenly over the cake then return it to the oven and bake for a further 5-10 mins until the topping is a deep tasted golden colour.

Let the cake cool in the tin


Thermomix ANZAC biscuits / cookies


ANZAC biscuits are a tradition here in Australia. Made with oats, butter and golden syrup they are a family favourite that also store very well.

My favourite ANZAC biscuit recipe is from the CWA cookbook Jam drops and Marble cake which I have converted for the thermomix.

125 grams butter
1 tbsp golden syrup
180 grams brown sugar
95 grams rolled oats
90 grams desiccated coconut
150 grams plain flour
1 tsp bicarbonate soda
2 tbsp boiling water
1/2 tsp salt


Preheat oven to 180°C (160°C fan forced).

Add butter and golden syrup to TMX and melt 2 mins / 80°C / speed 2.

Add sugar and melt 1 min / 80°C / speed 2.

Put the bicarb soda In the MC and combine with the boiling after until dissolved.

Add oats, coconut, flour, salt and bicarbonate and water. Mix Reverse / speed 4 / 10 secs.

Place spoonfuls of the mixture onto lined baking trays and bake for 10-12 mins. Allow to cool on tray.


To get even sized biscuits I use an ice cream scoop to measure out the amount then dip the thermomix measuring cup into some flour and use the bottom of it to flatten each biscuit. Genius!

These biscuits are a lunch box favourite for my kids so I’ve also worked out a way to make them healthier – stay tuned for my very next post …..

Strawberry Vanilla jam


Strawberries were only $1 a punnet at my fruit shop this week! Let me say that again $1 a punnet! We are a strawberry lovin’ family so I had to snap up a few punnets – or 5.

Now my boys can eat a whole punnet for morning tea. Each. But I really wanted to make some strawberry jam so I based it off Tenina’s VaVaVoom jam and look what the results were


Amazing, delicious jam.

I used about 4 punnets of strawberries, 400g of sugar, 2 green apples and 2 vanilla beans which made just over 3 jars full. It was so delicious, I went right back out and bought another 5 punnets of strawberries to make another batch!

So make the most of berry season and stock up your jam cupboards – the thermomix makes it so easy.

Thermomix chocolate

I couldn’t resist the thought of making my own chocolate. This is Tenina’s recipe and the Mexican class reminded me just how good it is.


It is a very rich chocolate so a small piece is just enough – perfect for after dinner with a cup of tea or coffee.

And because it is homemade it must be good for you right? Right? Well that is the story I am sticking to.

Even better you can find the recipe here

Tenina’s Mexican Fiesta Class

I was lucky enough to get to Tenina’s Mexican Fiesta class in Sydney last week!

Apart from meeting some lovely people, I got to taste delicious food and learn some new recipes (and get a new little recipe pamphlet!)

We started off with some horchata – a spiced rice and nut milk drink which was quickly followed by some amazing dips – my favourite was the lime and jalapeño aioli.


That’s Tenina adding the oil to the aioli! Don’t look!

Being a complete chocolate addict dessert was my favourite – choc mango tart and some chocolate tablet – yep I’ve made that before! Delicious


Watching Tenina just whip up a meal for 20 people was amazing. She has given me the confidence to try entertaining at home more. If you have the opportunity to get along to one of these classes, I definitely recommend it.

Wooo Hooo, I’ve got some Crio Bru!


I have been wanting to try this stuff for ages but with no NSW stockists I had to order it online. Now I am an avid online shopper so I have no idea why I was put off from ordering this stuff, but a recent check of their website showed Crio Bru has its first NSW stockists – Onyx Natural Health.

Even better, I was going to be in Danks St Waterloo (where Onyx are located) the next day! I knew I was finally going to get my hands on some of this supposedly magic stuff! Can you sense how excited I was?

So I turn up at Onyx, only to find that they are a brand new store and not even open – there was paper covering the windows. So, disappointed me, called the number to find out when they would be opening – tomorrow! Can you say unlucky!

But the most loveliest man (whose name I didn’t get) opened up the store just for me to get my Crio Bru! I love customer service like that!

So if you are in Sydney and are looking to get some Crio, visit the lovely people at Onyx Natural Health.

Disclaimer – I have not been paid or gifted anything by Crio Bru for this post, I just really want to try it and I received no payment from Onyx Natural Health – I just think excellent customer service should be acknowledged.

The Basics – vegetable stock


One of the key staples in my fridge is Vegetable Stock. Whenever a recipe calls for beef stock, chicken stock or vegetable stock – I use my thermomix vegetable stock! I love it because it has no MSG, no artificial colours, no artificial flavours and no preservatives (well I guess salt is a preservative but you know what I mean).

Flavour without the nasties – this is one of the reasons I bought my thermomix in the first place. Even better, the stock easily lasts six months in the fridge which means you really only have to make a batch up 2 or 3 times a year – come on anybody can do that!

The Australian thermomix book Eveyday Cooking for Every Family has a stock recipe but I have found it a little bland so I like to Flavour it up a bit with my Secret ingredients.

I start off with those random vegetables in the fruit drawer – I know you have some floating in your fridge too so don’t look at me like that! In this batch that included carrots, tomatoes, green capsicum, an onion, some bay leaves and some cloves of garlic. The EDC only uses one clove and this is my first secret – increase this to two cloves.

Then I add my special ingredients which are here for flavour, taste and smell. Now promise you want go telling everybody. I include a couple of cm of fresh ginger, peeled; one sprig of rosemary and a red chilli and maybe 4-5 seeds. I find that these additions make the stock really tasty And give your dish the Flavour you need.


Blueberry Buttermilk Cake


Ok, so I have a confession, I much prefer to bake than to cook. There has been more than one occasion where I have a beautiful dessert prepared but no main meal!

So here is another beautifully light cake I whipped up this morning. I had some butter milk that’s been in the freezer for a while that I wanted to use up but this can be easily substituted for yoghurt if you don’t have any.

It’s quite an incredible cake because the batter is so thick and creamy yet once cooked the cakes are impossibly light. You can use any type of frozen berries, my boys just love blueberries and that’s what I happened to have in the freezer.

370 grams plain flour
3 tsp baking powder
Pinch pink sea salt flakes
225 grams unsalted butter
350 grams sugar
3 eggs
1 tsp vanilla extract
175 mls buttermilk (or yoghurt)
300 grams blueberries

Preheat oven to 180°C.

Add sugar to TMX bowl and grind speed 10 / 5 secs.

Add butter and mix speed 7 / 15 secs (I do this because I always use butter straight from the fridge and this softens it up a little).

Insert the butterfly and mix speed 4 / 2 mins.

Add the eggs and vanilla to the TMX and mix speed 4 / 10 secs.

Add the flour, baking powder, salt and buttermilk and mix until just combined speed 3 / 10 secs. Do not overmix.

Add the frozen blueberries and mix speed 3 / 10 secs. You want the blueberries to still be frozen otherwise they might get a little mushed!

Spoon into cake pan – this is a really thick creamy batter that you ave to spoon and spread, it does not pour.

Cook for 50 mins

As you can see I cooked mine in little squares as I had a new pan that I wanted to try out!


Spiced Pear Cake


I have been getting all sorts of pears in my weekly fruit and vegetable delivery – corella, buerre bosc and packhams. We have actually been getting more pears and apples than we can eat so I have been on the hunt for some recipes to use them up.

I considered ‘canning’ them because I am really enjoying making jams and chutneys at the moment but I currently have a full jam cupboard so I need to slow down on the preserving for a bit. So I took to the internet to find some inspiration and I came across the fabulous blog of sophistimom. She has an amazing recipe for spiced pear cake that was in turn inspired by Martha Stewart. I have converted this recipe for the thermomix – but beware, once you bake this cake people will be constantly requesting it.

It is the most perfect morning or afternoon tea cake, moist, flavoursome and not too sweet. And even better, it’s a snap to make in the thermomix!

2-3 ripe pears, peeled, cored and cut into chunks
3/4 cup white sugar
1 tsp lemon juice
110 gram unsalted butter
85 grams brown sugar
2 eggs
1 tsp vanilla extract
100 grams sour cream or yoghurt
3/4 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cardamon
11/2 tsp baking powder
1/2 tsp bicarb soda
1/2 tsp salt
250 grams plain flour

Add pears, 1/4 cup white sugar and the lemon juice into TMX. Cook 100°C / 15 mins / speed 1. When finished cooking, mash the pears 5-7 secs / speed 5.

Measure out 11/2 cups of the pear sauce and set aside. Clean bowl.

Add remaining white sugar and grind speed 9 / 5 secs. Add butter and brown sugar and cream speed 4 / 2 mins.

Add in eggs, vanilla and sour cream and mix speed 5 / 2 mins.

Add spices, flour, baking powder, bicarb soda, salt and knead / 30 secs until it is just combined.

Add in pear sauce and mix speed 1-2 / 7 secs.

Bake in 2 lined loaf tins for 30-40 mins @ 160°C

Ice with a cream cheese frosting and sit back and enjoy.