Hello Sim!

Although not a diabetic, I worry about calories, but I also want my food to be as natural as possible. Also, saccarine is not suitable for baking, as it degrades at haigh temperatures and it is not sweet anymore. I researched and found about stevia. Please read this Wikipedia article:

http://en.wikipedia.org/wiki/Stevia

Stevia is an extract from the Stevia Rebaudiana plant. It is incredibly sweet but it needs refining, as it also comes with a very bitter component. Personally, I still find a bitter aftertaste if I use it in hot drinks, like coffe or tea, but it's wonderful in baking goods, sweet as sugar, and no strange taste.

I dare not recommend a particular brand. It is very expensive in Spain, so I buy it in eBay, from USA sellers. You'll find many if you search, and the price is fine with the low dollar exchange.

I hope you find this information useful.

Best regards.

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The restaurant in the museum is pretty good.  Had some of the best bacalao there, confitted in oil.
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I know! That restaurante is awsome. The chef, Martín Berasategui, is very famous. I have bacalao in my to do list. I don't think it's easy to master the exact cooking point, but that's what makes it more interesting to learn, in my opinion. And the result is incredibly delicious. Is salted cod available in Australia?

Name of Recipe: Orange cake
Number of People: 4
Ingredients:

Hello! This is my first contribution to the forum.

It is based on the well known whole orange cake that has many versions, both Thermomix and traditional. I wanted to make it lighter by lowering the sugar and fat/cholesterol content. I changed so many things that I doubted I could get an edible result, but I was surprised with this wonderful cake that has a deep orange flavour and a light melt-in-the mouth texture.



150 gr all purpose flour
60 gr vanilla custard mix (your favourite brand, but not "instant mix")
15 gr baking powder (I use Royal)
2 tbs No-egg (Orgran)
A pinch of salt
A pinch of cinnamon
250 gr sugar (I used 50 gr sugar and 20 gr Stevia)

100 gr sunflower oil (on any other vegetable oil with a mild taste)
1 whole orange, unpeeled (please wash carefully if not organic)

(If the orange skin is very thick, I'd remove the pith. In that case, please grate the orange skin first and then add the peeled orange.)


Preparation:
Preheat your oven to 180ºC/360ºF.

Put in the bowl the first seven ingredients (flour, custard mix, baking powder, No-egg, salt, cinnamon and sugar). Mix 10 sec , speed 7. Set aside.

Put the oil in the bowl, add the orange in pieces and crush 1 min, speed 7.

Add the dry ingredients to the resulting orange puree and mix 8 sec, speed 6.

Oil a mold, pour the batter in and bake for about 35 - 40 minutes.


Photos:


(I used TinyPic. I hope the size is okay for the forum.)

Tips/Hints:

The result is a very moist cake. When you take it out of the oven it's so moist you may think it's undercooked. But it's important to let it cool and sit completely on a rack. The taste and texture improve a lot the following day.

It freezes very well in portions.

The batter is very wet, so I'd recommend using a rectangular mold or a bundt cake mold. I would not use a round one, as it may not bake well in the centre.

It's lovely on its own, but combined with a chocolate ganache, hot chocolate sauce or chocolate ice-cream, this cakes makes a lovely dessert (for my guests, as I am intolerant to cocoa derivatives).

I hope you like it!

One strange thing I noticed. It says all the parts are dishwasher safe except the blades?? I wonder why?

That was true until a year ago or so I think. Previously, the lubrication sistem inside the blade rotor was affected by washing in the dishwasher. Now that sistem has changed and all removable parts of the THX-31 are fully dishwasher safe.

Hi Niquei, welcome to our forum. We have had some great recipes come out of Spain from one of our members Bron so any you can add will be greatly welcomed. Enjoy your time here, we have fun.

Thanks! I'm looking forward to recipe swaping.