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.

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Ingredients
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

Directions
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

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Spiced Pear Cake

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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!

Ingredients
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

Method
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.

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Apricot Crumble Bars

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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.

Ingredients
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

Method
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!

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Mild Coconut Chicken Curry

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I’m going to share with you lovely readers one of our favourite dinner recipes that I have converted for the Thermomix. It’s a chicken curry, which is very mild and based on a coconut cream sauce – even my 2 and 5 year old eat this.

Ingredients
500g chicken breast, cubes
1 onion, peeled and quartered
3 cloves garlic, peeled
1 small green capsicum
Small can of tomato paste
1/2 can of coconut milk
Pinch of salt
2 tsp of mild curry powder
2 tsp of Garam Masala
1/2 tsp cinnamon

Method
Place the onion, garlic and green capsicum in the Thermomix bowl. Blend speed 8 / 10 secs.

Scrape down the sides of the Thermomix bowl and add the tomato paste, coconut milk, salt and spices and blend speed 7 / 10 secs.

Scrape down the sides of the bowl again and add the chicken cubes. Cook for 20 mins / 100C / Reverse + speed 1.

Serve with Basmati rice and coriander.

This is a delicious curry made from scratch in no time at all!

It’s not my recipe, I found it somewhere on the internet sometime ago but unfortunately I didn’t record the source. We’ve been using it for so long now, and it is so easy that I had to share it with you!

Mud Crab steamed in the Varoma

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We were lucky enough to pick up a delicious Mud Crab at the fish market the other day. The lovely fishmonger did all the nasty work and killed, cleaned and quartered it for us.

We steamed it in the Varoma for 15 mins / Varoma temp / speed 3 and it was perfectly done!

I haven’t really done much in the Varoma yet but everything I have done has been perfect.

Thermomix Mini Sausage Rolls

I whipped up these delicious morsels for the kids dinner last night.   Of course they can easily be made with out a thermomix, just chop finely and combine in  a bowl!

Ingredients:

  • 500g pork mince (you can use beef, chicken, veal – whatever takes you fancy!)
  • 1 clove garlic
  • 1 carrot
  • sprig or two of flat leaf parsley
  • 1 slice wholemeal bread (even better if it’s the crusty end piece!)
  • 1 egg
  • 2 tsp vegetable stock powder (I use Massel)
  • 2tsp tomato paste
  • 1 tsp worsteshire sauce
  • pinch nutmeg
  • 3 sheets of puff pastry, partially thawed
  • 4 tbs milk
  • sesame seeds (optional)

Method:

Preheat oven to 200C.

Put the carrot, garlic, parsley and bread into the Thermomix bowl and mix for 2 seconds / speed 7.

Scrape down the sides of the bowl and mix for a further 2 secs / speed 7.

Add the mince, egg, vegetable stock, tomato paste, worsteshire sauce and nutmeg and mix for 7 seconds / speed 5.

Cut each sheet of puff pastry in half lengthways.

Place some of the sausage mix along one of the long sides of the puff pastry and then roll up to form a sausage roll.  Press the sides down a little to secure the filling.

I normally score each roll into 4 at this point because my kids like the mini sausage rolls but you can score it into 2 or not at all if you like.  When I score, I only cut through the top layer of pastry.

Place each sausage roll onto a lined baking tray, leaving enough room between each for the pastry to puff out.  Brush with milk (or beaten egg) and sprinkle with sesame seeds if you want – I think they really make the sausage roll look homemade so I always include them.

You can see I bake mine on a rack over the oven tray – I find that this helps to make sure the base of the sausage roll comes up crispy.

Bake for about 20 minutes or until golden brown.  Serve up to very hungry young (or old ones) with some tomato sauce.

This mixture makes about 22 mini sausage rolls for me.   The cooked sausage rolls also freeze well, so make up a double batch and you can always have some on hand!

And what to do with any left over puff pastry?  Why brush with milk and sprinkle generously with cinnamon sugar and bake for about 10 mins for some delicious little cinnamon biscuits that will be gone in a flash!