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.