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 …..

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

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.


Apricot Crumble Bars


I have just discovered all the cheap e-books on amazon that work on the Kindle App on my ipad. Yeah, I know, a little behind the times!

I purchased a great little ebook called the Good Neighbour Cookbook by Suzanne Schlosberg and Sara Quessenberry. They even have a website over here. The book is all about delicious things to cook for your neighbours, family or friends when they have a baby, are sick or various other occasions. So many of the recipes have caught my eye and I want to try them out in the thermomix and I’ve started today with their delicious Apricot Crumble Bars.

This can be made with any jam or preserve you have on hand – I have a lot because I am always making up jam with the excess fruit in my fruit and veg box – and luckily I had a nice jar of beautiful apricot jam just sitting there in the cupboard! I used walnuts rather than pecans because that is what I had in the pantry. Don’t you just love a recipe that can be adapted to whatever you have on hand?

And it tastes so good with an afternoon cup of tea!

So this is my thermomix adapted version of Sara and Suzanne’s delicious crumble bars.

225 grams plain flour
150 grams white sugar
Pinch of salt
225 grams cold unsalted butter
100 grams pecans/walnuts
80 grams rolled oats
3/4 cup apricot jam

Line a 18 x 28cm pan and preheat oven to 180°C.

Add flour, sugar, salt and butter to the thermomix bowl and mix on speed 7 / 10 seconds.

Add the nuts and oats and knead / 15 secs until it is combined.

Put aside about 1/2 cup of the dough.

Press the remaining dough into your prepared pan. Spread the apricot jam over the dough in a thin, even layer leaving a 1/2cm border around the edges.

Crumble over the remaining dough.

Bake for 25-30 mins.

Allow to cool for at least 1 hour before slicing.

Now go and be a great neighbour and bake some of this slice today – and stay tuned for some more Good Neighbour conversions!


Golden Syrup Puddings

It’s a cold and rainy day here in Sydney – very unusual February weather! I normally love cold wet weather, it gives me an excuse for lying under a blanket on the couch all day, but since having the boys I dread the wet weather – it is not a lot of fun being locked inside a small house with 5 and 2 year old boys!

But on the hand it does give me an opportunity to try out one of my favorite winter desserts in the Thermomix – steamed Golden Syrup puddings.


I mixed all the ingredients up in the Thermomix bowl, put a little bit of golden syrup in the bottom of the pudding molds (I just bought these gorgeous pudding molds at Ikea today – how lucky!) and then spooned the batter in on top.

Place in the Varoma and steam at Varoma temp / speed 3 / 25 mins


The little puddings rose beautifully, almost like a souffle.

Served with some custard made from the Everyday Cooking book. Absolutely delicious and makes those rainy days worth it!

Almond and Carrot Cake


I just love this cake, it’s from the UK Thermomix website and it is such a great recipe for the kids lunchboxes. I managed to get three carrots in mine and it contains no white flour, it’s all gourd almonds. There is also no butter or oil and yet it is such a moist delicious cake.


Of course a bit of cream cheese icing also makes it even more delicious!

Boiled Orange and Almond Cake

I had some oranges in the fridge to use up and I thought I would try out the Boiled Orange and Almond Cake in the Thermomix Australia Everyday Cooking book.

First of all, it is labelled “Fat Free” – but it has eggs and almonds.  Now, I’m no dietician but last time I checked eggs and almonds both had fat in them???  Maybe they mean there is no fats (ie butter or oil) used in the recipe but, sadly, it is definitely not fat free. 

Completely off topic but I do think there is a need for a decadent fat free (and if they can manage calorie free) cake – then we can all have our cake and eat it too!

I had made one of these cakes pre thermomix which called for the oranges to be boiled for 2 hours but this one only said to boil for 45 mins which I think might be one of the issues.  I found the cake had a bitter aftertaste which may be from the oranges not being cooked enough.

This is a very dense, moist cake.   I cooked it in a square pan as instructed but I found that the the edges were browned but the middle part of the cake was still a little under done and gooey.  If I was to cook it again I would probably do it in a ring pan to avoid the undercooking.

Despite the addition of baking powder, the cake doesn’t rise too much.  It looks like a pretty sad cake when it’s whole and is best presented sliced up in little squares.

Overall, it’s not my favourite cake – I prefer light, crumbly cakes like red velvet but I took it in to work and some people liked it (or maybe they were just being polite).  I will probably give it another try eventually but I would boil the oranges longer to remove all bitterness and I would use a ring pan.

Has anyone else made this cake and know the secret to making it taste delicious?