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 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.

Mild Coconut Chicken Curry


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.

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

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!

Ricotta Gnocchi


After a hot Sunday we felt like a light dinner tonight. I had all (well all 3 – so not too big a coincidence) the ingredients on hand for the Ricotta Gnocchi from the Thermomix Vegetarian cookbook. I’ve been wanting to try this one out for a while so tonight it was on the menu!

You could easily accomplish this recipe in a food processor as well, or really even with a wooden spoon and bowl! But of course it is easier using the kneading function on the thermomix!

It all came together well, but with gnocchi you never know until you taste it whether or not it is going to be just perfect. And it was! The mister and the boys gobbled it all down, the only problem was that the recipe didn’t really make enough! I made the larger serving which I presume is meant to feed four but it was not really enough for our family of two adults and two boys under 6. So if you were feeding anymore than this I would be sure to increase the recipe.

Mud Crab steamed in the Varoma


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.

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!