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I want to make a cake where I need to beat eggs, olive oil and sugar until it goes thick and creamy. In the old days I would have used an electric whisk and it would have taken about 3 minutes. What's the best way to get a similar result in the Thermomix, do you think? I imagine the butterfly would be best, but I'm not exactly sure at what speed and for how long? Any tips and tricks greatly appreciated!

Desserts / Mum's Best Baked Cheesecake
« on: December 12, 2013, 03:28:52 am »
Mum's Best Baked Cheesecake
Number of People: 8

This is one of our all time favourite family recipes! This is my mumís best ever cheesecake recipe which was given to her by our old neighbour, Mary. We were neighbours when I was a little lass, and my mum has been raving about this recipe since way back when. This is simple, scrumptious, freezer friendly and impossible to stuff up. Oh, and itís also impossible to resist!

170g plain biscuits (I like to use Granita)
50g butter
100g raw sugar
2 eggs
400g cream cheese
200g pure (single) cream
1/2 teaspoon vanilla essence
200g sour cream
2 teaspoons caster sugar

1. Lightly grease a 20cm springform tin.

2. Melt butter for 1 minute at 80C on speed 3. Check butter is completely melted. Add biscuits to  *: and crush for 5 seconds on speed 9. The mixture should have the texture of damp sand. If necessary, blitz for another 5 seconds. Tip the mixture into the springform tin.  Press the biscuit butter mixture into the base of the tin. Use your hands or a spoon to do this. Place in the fridge for at least 10 minutes to chill.

3. Preheat oven to 170C / 150C fan-forced.

4.Wash and dry bowl. Mill sugar for 10 seconds   on speed 9. Add cream cheese, cream, vanilla and eggs and mix for 30 seconds   on speed 4. Scrape down lid and sides of bowl. If necessary, mix again for another 5-10 seconds. Pour cream cheese mixture over base.

5. Place springform tin on a baking tray, place in oven and check after 30 minutes. The cheesecake is ready when it looks set in the center with a slight wobble. It needs about 35 minutes in my oven, but needs even longer in my mumís so it depends on the oven.
6. Allow the cheesecake to cool in the oven for about 10 minutes. Mix the sour cream and sugar together and spread over the cheesecake. Return to the oven for another 5 minutes.

7.Allow the cheesecake to cool in the oven with the oven door slightly ajar. When the cheesecake is completely cool, put it in the fridge overnight.
Preparation Time: 5 minutes   Cooking Time: 30-40 minutes + cooling


For best results, make sure that all the dairy ingredients (cream, sour cream and cream cheese) are at room temperature. More great photos on the blog

Recipe Book Recipe Reviews / Recipe review Pumpkin-Apple Cake Pge 98 TWT
« on: November 15, 2013, 08:50:04 pm »
I can't vouch for how "British" this cake is, but I can vouch for it's deliciousness.

I tweaked a few things... skipped the cloves, swapped raisins for sultanas and reduced the sugar to about 300g. In hindsight, I might reduce it even more next time, as the icing is really sweet.

The batter was really runny and I was a bit worried, but the end result is  a deliciously moist cake. Everyone at the office said that it was one of my best ever, and they have eaten enough of my cakes to  know! The icing is especially delicious. This recipe is definitely a keeper!

Will blog the recipe and post on the Forum Cake Board too.

Score 5/5
Linked CC

Questions? Technical Issues? The Survival Guide / Broken blades
« on: November 05, 2013, 09:03:54 am »
We have two bowls and two blades and have had our thermie for about a year and a half. We use it at least once daily to do everything from juices to soups, cake mixing to making dinner. A couple of months ago, our first set of blades died. The blades remained stationary while the rest of the blade unit rotated as normal. Our consultant replaced the blades as it was still under warranty, but now our other set of blades has suffered the same fate.  :( Has anyone else had similar problems or have and blade saving tips? Thanks!

Cakes / Triple chocolate cookies
« on: November 03, 2013, 01:21:38 am »
Makes 24


100g soft brown sugar

100g raw caster sugar

100g butter, softened

1 egg

1 teaspoon vanilla extract

225g  plain flour

140g milk chocolate, melted

85g white chocolate chips

85g  plain chocolate chips

How to

1. Heat oven to 180C/fan 160C. Line two baking trays with baking paper.
2. Mill the raw sugar to caster sugar for 3 seconds on speed 9.
3. Add the butter and vanilla extract  to TM bowl and mix on speed 4  for  1 minute.
4. With the blades running on speed 4, add the egg through the hole in the top of the lid. This should take about 30 seconds.
5. Melt half the chocolate (70g) and add to TM bowl. Mix for 10 seconds  on speed 4.
6. Add the flour. Set the dial to the closed lid position  and knead for 30 seconds  on  ::.
7. Add the chocolate chips and gently stir through with the spatula.
8. Use a tablespoon measuring spoon to scoop out balls of cookie dough and drop them straight onto the trays.
9. Bake in batches for 8-9 minutes until pale golden and still soft to touch Ė they will get firm as they cool.
10. Carefully transfer to a wire rack as soon as they can be lifted up. Melt and drizzle with the remaining melted chocolate.

Other info

Prep time: 5 minutes     Cooking time: 10 minutes

TIP! Both the  (uniced) dough and (uniced) baked cookies can be frozen.

It looks better on the blog!

Cakes / Nigella's Chocolate Chip Muffins
« on: September 14, 2013, 01:24:47 am »
Makes 12
These are muffins in minutes! It actually takes me longer to walk to the shop than to make these little babies! Perfect results every time!


175g raw sugar

250g plain flour

2 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

2 tablespoons good quality cocoa powder

150g dark chocolate chips, plus a few extra for sprinkling

250g milk

90g vegetable oil

1 egg

1 teaspoon pure vanilla extract

How to

1. Preheat oven to 180C / 160C fan-forced. Line a 12 hole muffin tin with paper cases.

2. Mill the sugar for 3 seconds  on speed 9. Set aside.

3. Pour all the liquid ingredients into the TM bowl. Mix for 10 seconds on speed 5.

4. Add the flour, baking powder, baking soda, cocoa, sugar, and the chocolate chips into TM bowl. Mix for 5 seconds  on speed 4, using the spatula to mix. Donít over mix Ė remember a lumpy mixture makes the best muffins!

5. Use an ice cream scoop to spoon the mixture  into the prepared muffin cases. Sprinkle with some extra chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

Members' comments
astarra - Just about to pull these out of the oven now - they look and smell great.  They taste great too, thanx for the quick easy recipe TAT.
I seem to get way more than 12 tho and find they need a bit longer cooking time, but worth it to see the grins on my DDs's faces!

Yvette - I made these recently and they were delish.

JD - I whipped up made 12 and cooked them a further 2 minutes but didn't have enough choc chips so used some white to make up the quantity.  Easy as and they look great, perfect thanks Sam.

deedub - Got these in the oven now, very easy, thank you!

Hally - Thank you, so easy quick & tasty.

BZB - Yum! Gotta make these. Easy peasy.
Made 21 small muffins in the Air fyer today. Cooked in 3 batches. Preheated to 160, 13-15 mins per batch.

Thermo18 - Finally got around in making these wonderful muffins, so quick and easy.

Maddy - I alternate making these, and Nigella's banana choc chip muffins. I don't think a Nigella bake has failed me yet.

Rafael - Even in Belgium, your recipe is a success! I sell at least a dozen a day, made with Belgian chocolate of course!!

Cakes / Melt and Mix Honey Cake
« on: September 05, 2013, 07:54:13 am »
This is the perfect cake for any occasion and it takes longer to collect the ingredients than it does to make the batter! I converted it from an old Donna Hay recipe and the heroes of this cake are the honey and the sour cream; the honey gives it such a deliciously sweet taste and the sour cream makes it light and fluffy as a cloud.


165g raw sugar
155g butter
3 eggs
125g  honey
180g sour cream
260g self-raising  flour

How to

1.Preheat oven to 180įC / 160C fan forced.
2.Place sugar  in the TM bowl and mill for 3 seconds on speed 10. Set aside.
 3.Place butter into TM bowl and melt for 3 minutes at 60C on speed 1. Check that the butter is completely melted, if not, melt for a further 30 seconds.
 4.Add the eggs, honey and sour cream and mix on speed 5 for 5 seconds.
 5.Add the flour and sugar and mix on speed 5 for 10 seconds. Scrape down the sides of the bowl and if necessary, mix for another 5 Ė 10 seconds on speed 5,  until the batter is nice and smooth.
 6.Pour mixture into a bundt tin and bake for 30 minutes.
 7.Serve as is with a nice cup of tea, or drizzle with  warm honey and serve with some thick cream for a decadent dessert.
For a beautiful bundt Ė make sure the bundt tin is really well-greased and lightly flour the tin before pouring the mixture in.

It looks more beautiful on the blog at

Members comments
Denzelmum - Loooooove this cake. Made this to take to the crowd and gone in no time. Guess what - I'm baking this for the second time this evening (DS birthday party tomorrow). Thank you so much TAT!

jo nz - I've just made this in muffin tins - YUM! Thanks.

snappy - Delicious cake!  Reminds me a lot of the famous Golden Syrup cake from this forum. I used spelt flour, rapadura and coconut butter (I'm trying to reduce the white flour/sugar in lunch boxes) and it was really tasty - boys loved it!

mab19 - I made this yesterday to take out to the family and everyone loved it.   Was told to put it in the make again folder.

Kimmyh - Made this today with lots of help from DS4. Can't believe how quick and easy this is. Used a standard ring tin with no problems. Great cake and really nice served warmed with cream. Thanks tat for a great make again and again cake.

Thermesa - made 12 regular cupcakes and 24 mini cupcakes and plenty left to lick from the bowl. The batter is Delish!

cookie1 - You are so right about the batter Kimmy, it is delicious. The cake tastes lovely too, but guess who didn't grease the bundt tin enough?

CC - The recipe cooked perfectly in my honeycomb cake tin. I brushed all the nooks and crannies with cake release. Left it to cool in the tin for five minutes before turning it out onto a cake rack. Uni has a recipe here.

News about Thermomix / Tenina's Mexican Fiesta Class
« on: August 08, 2013, 09:09:29 am »
We had such a great time in Sydney with Tenina - that I blogged about it and included the links to some of her delicious recipes. The class was fun and the food was delicious. I highly recommend you grab yourself a ticket, should you have the opportunity to see Tenina in action!

Cakes / Nigella's Chocolate Orange Cake
« on: July 18, 2013, 07:37:35 am »
This is really similar to the Whole Orange Cake in the EDC but it's gluten free too, and it has chocolate which makes it doubly delicious! It got rave reviews at the office!

1 litre water (1000g)
2 small thin-skinned oranges, or 1 large (about 375g in weight)
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
200g almonds
250g  raw sugar
6 eggs
50g cocoa
How to
 1. Place water into TM bowl. Insert the steaming basket and put the whole oranges into the basket. Cook for 45 minutes on Varoma temperature on speed 3. When the oranges are ready, set aside until cool enough to handle.
 2. Preheat oven to 180C / 160C fan-forced. Grease and line a 23cm springform pan.
 3. When the oranges are cool, cut into quarters, remove the pips and cut off  the knobbly, gnarly bits of peel at either end.
 4. Mill the raw sugar to caster sugar  for 3 seconds  on speed 9. Set aside.
 5. Put the almonds into the TM bowl and mill for 10 seconds on speed 9. Add the remaining ingredients, including the sugar and the orange pieces to the TM bowl. Mix for 20 seconds  on speed 7.
 6. Pour the mixture into prepared tin and bake for approximately 40-45 minutes  or until a cake tester comes out clean. If itís still not ready after 45 minutes, cover with foil to prevent it from burning.
 7 .Leave the cake to cool in the tin on a cooling rack.
 8. Remove from the cake from the tin when cool. Decorate with some grated orange zest, candied orange peel or if you really want to push the boat out, some chocolate ganache. However, this cake is stand alone delicious and is divine even when undecorated.

More pics on the blog

Cakes / Naughty Chocolate Fudge Cake
« on: March 31, 2013, 02:59:48 am »
Serves 8

This cake is super light, super easy, super quick and super fluffy.The golden syrup gives the cake a delicious fudgey (is that a word?) flavour and itís not too rich which means you can really go to Chocolate  town in the decorating department.  Just check out my egg-cellent Easter CakeÖ.

175g  self raising flour
2 tablespoons cocoa powder
1 teaspoon bicarbonate soda
150g raw sugar
2 eggs, beaten
150g sunflower oil
150g milk
2 tablespoons golden syrup

How to
1. Pre-heat oven to  180C/160 fan-forced. Grease and line two 18cm (7 inch) sandwich tins.
2. Mill the sugar for 3 seconds on speed 9.
3. Add the flour, cocoa and bicarbonate of soda to the TM bowl. Mix for 5 seconds on  :-: speed 1. Check that the mixture is combined. If necessary repeat, 5 seconds on  :-: speed 1.
4. Beat the eggs in a cup. Then, add the syrup, eggs, oil and milk to the TM bowl. Mix for 5 seconds on speed 4. Scrape down the sides of the bowl. Mix again for 5 seconds on speed 4.
5.  Use the spatula to transfer the mixture into the two tins and bake for 25 Ė 30 minutes until risen and firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.
6. When the cake is cool, either dust with icing sugar, slap on some buttercream or top with some ganache. (If itís good enough for Adriano Zumbo, itís good enough for me!)

Other info
Prep and Cooking time: 35 minutes

TIP! This recipe will work just as well as one larger cake, just use a deep 23cm cake tin.

Here's the link to the blog if you want it in glorious technicolour  ;D

Converted from:

Members' comments
Hally - Lovely, very rich.

Denzelmum - a bit naughty and made this to take to the crowd. Cover with ganache, put the candle and everyone happy!

Condiments and Sauces / Tangy Barbecue Sauce
« on: March 23, 2013, 11:04:11 pm »
I used to slave over this sauce on the stove which we always serve with our favourite chicken sausage rolls so I was stoked to be able to make it in the thermie - hands free - and tasting the best ever! The worcestershire sauce gives it a real "kick" so if you don't like it so sharp and zingy, maybe add a bit more ketchup/syrup and a little less worcestershire. Enjoy!


Ĺ cup tomato ketchup
ľ cup maple syrup
ľ cup Worcestershire sauce
2 teaspoons Dijon mustard

How to
1. Place all ingredients in the TM bowl.
2. Remove the MC and place the steaming basket over the hole in the lid. Cook at 100C for 7 minutes on
 speed 1.
3. Allow to cool before serving.

Cakes / Doreen's Mix and Melt Coconut Cake
« on: March 23, 2013, 10:30:25 pm »
This is an old favourite recipe, but my new favourite thing to make in the thermie. Itís of the melt and mix variety so perfect for spontaneous baking moments, because you donít have to wait for the butter to soften. This simple, scrumptious cake will keep  for several days Ė but youíre lucky if it lasts that long!Itís another great recipe from A Generous Helping  a fundraising recipe book full of recipes from, and to raise money for, the victims of the 2011 Queensland floods. It's one of my favourite cookbooks and my favourite conversions! More pics on the blog!


210g self-raising flour
115g raw sugar
60g desiccated coconut
125g butter, chopped
2 eggs
60g milk
1-2 teaspoons vanilla essence
Chocolate Icing
185g raw sugar
2 tablespoons cocoa powder
1 dessertspoon butter
1-2 tablespoons hot milk

How to
1. Preheat oven to 180 C (160 C fan-forced.)  Grease a 20cm cake tin and line with baking paper.
2. Mill the raw sugar into caster sugar for 3 seconds  on speed 9. Set aside in a large bowl and mix with the flour and coconut.
3. Place the butter into TM bowl and melt for 2 minutes at 100C on speed 2.
4. Add eggs and milk and mix for 10 seconds on speed 4.
5. Add the dry ingredients to the TM bowl and mix for 15 seconds  on speed 4. Scrape down the sides and check that mixture is well combined. If necessary, mix again for another 5-10 seconds on speed 4.
6. Pour batter into prepared tin and bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean.

1. Mill the raw sugar into icing sugar for 10-15 seconds  on speed 9.
2. Add the cocoa powder,  butter and 1 tablespoon milk.
3. Insert the butterfly into the TM bowl and mix for 15 seconds on speed 4. You may need to add another tablespoon milk (add it very gradually bit by bit) and mix again for another  15 seconds on speed 4 to achieve a spreading consistency.
4. Spread the chocolate icing over the cooled cake.

Converted from  A Generous Helping, Madonna King and Alison Alexander

members' comments

JuliaC83 - Thanks for a quick and simple cake recipe. I made double and got 2 log cakes (1 for the freezer).
Next time I'm going to try a slight variation - more coconut and coconut oil in place of the butter. Might be a bit more dense/moist ... maybe.

Aussie Brenda - I made this yesterday and delivered it to the GK's , I saved myself a slice. It was a little dry so next time I might add a bit or oil or some coconut milk.

Cakes / Thermomix Mixed Berry Yoghurt Cake
« on: February 20, 2013, 09:39:13 am »
Thermomix Mixed Berry Yoghurt Cake
Serves 8-10

Despite having a number of steps, this cake is  super easy and super quick to prepare and results in a cake that's light and fluffy as a berry cloud!

125g butter, softened
2 teaspoons vanilla essence
150g raw  sugar
3 eggs
ĺ cup (110g) self-raising flour
1/3 cup (50g) plain flour
40g almonds
200g plain yogurt
1/3 cup (50g) frozen blueberries
1/3 cup (40g) frozen raspberries

How to
1. Preheat the oven to moderate (180įC). Grease a 20cm ring pan. (See TIP below.)
2. Mill the almonds for 8-10 seconds on speed 8. Set aside.
3. Mill the sugar to caster sugar for 3 seconds on speed 9. Add the butter and vanilla to the TM bowl and mix for 1 minute  on speed 3.
4. Add eggs one at a time, with the blades running on speed 3. This will take about 1 minute.
5. Add 100g yoghurt and mix for 30 seconds  on speed 3.
6. Add half of the flours and half the almond meal and mix for 30 seconds on speed 4.
7. Add the remaining 100g yoghurt and  mix for 30 seconds on speed 4.
8. Add the remaining flours and almond meal and mix for 30 seconds  on speed 4.
9. Spread the cake mixture into the prepared pan; sprinkle with the combined berries. Gently press berries into the top of the cake mixture.
10.Bake for about 45 minutes or until cooked when tested. Stand the cake for 10 minutes before turning onto a wire rack to cool. Dust with sifted icing sugar, if desired.

Other info
Prep and cooking time:  55 minutes

TIP! This cake can be made a day ahead and itís also freezer  friendly. For a lovely looking ring - make sure the tin is really well-greased and lightly flour the tin before pouring the mixture in.

Converted from:

member's comments

deedub - love it! Didn't have a ring tin so used a slightly bigger bundt tin, result is a bit of an odd shape but still tastes "delish", to quote the 9yo. Will definitely make again - love a recipe that uses ingredients I always have on hand, thank you!

Denzelmum - one third was gone in half an hour....  Took the rest to work to share.  Yummy and moist cake!  Thanks for sharing. Lots of good comments from work, maybe next time try to make on friand or muffin tin.  It's has friand texture.

Persistenttiger - Yum, made 18 cupcakes from this recipe. Only change was using 80g of natvia instead of sugar and used fresh strawberries (they were ripe and needed using) and some blueberries. Nice while warm but I can tell they will be even better tomorrow.

Aussie Brenda - I made a version of this misread the recipe and put in 150 of almonds I just threw it all in and whizzed it, left out the berries.  It was a but heavy and moist for me so I turned it into choc balls.  Like Rum balls.

Desserts / Donna Hay's Ultimate Chocolate Dessert Cake
« on: February 14, 2013, 06:38:40 pm »
Donna Hay's Ultimate Chocolate Dessert Cake
I know this is a cake, but it's dark, delectable and very, very delicious. It's DH's favourite dessert and is great served with ice cream or cream with a few berries on the side!

Serves 10

125g butter, chopped
375g dark chocolate, broken into pieces
175g brown sugar
35g plain flour, sifted
2 tablespoons milk
120g almonds
5 eggs
Cocoa or icing sugar, for dusting

1. Preheat oven to 170 C/150 C fan-forced. Grease and line the base of a 22cm round springform tin and line the base with baking paper.
2. Mill the almonds for 8-10 seconds on speed 7. Set aside.
3. Put the chocolate into the TM bowl and set to the  *:  and blitz twice on Turbo. Grate for 5-10 seconds on speed 8.
4. Add the butter to the bowl and melt for 5 minutes at 60C  on speed 2.
5. Add the sugar, flour, milk and almond meal and mix for 15 seconds on speed 4.
6. Add the eggs and mix for 15 seconds on speed 4.
7. Pour mixture into prepared tin. Cover the tin with aluminium foil and bake for 40-50 minutes. The cake might look a bit wet on the top but donít worry, it will firm up as it cools.
8.Uncover and cool in the tin, then in the fridge. Dust with icing sugar or cocoa and serve with ice cream and berries or cherries.

Converted from Fast, Fresh, Simple Donna Hay

The original recipe says 40 minutes but it always takes at least 50 in my oven. It's not like a regular cake, when a tester is inserted it might still be a little soggy and maybe have a few wet spots on top. If you cook it until it's "dry" it will lose it's moist fudginess which makes it so irresistible!

Members' comments
Suzanne - This is truly delicious I served it with ice cream and Hershey's Chocolate sauce, to die for, thanks for a great recipe.

Kimmyh - Made this for dessert tonight using some homemade raw chocolate. Absolutely delicious. Thanks for converting and posting.

Soups / Nigella's Pumpkin and Sweet Potato Soup
« on: February 02, 2013, 02:12:57 am »
Nigella's Pumpkin and Sweet Potato Soup
2-3 depending on size of bowls!
1 onion, quartered

20g olive oil

250g  butternut pumpkin, peeled and roughly cubed

250g sweet potato, peeled and roughly cubed

550 - 600g chicken stock (or water with 1 tablespoon Thermomix Vegetable Stock Concentrate)

Ĺ  teaspoon cinnamon

ľ teaspoon mace or nutmeg

Freshly ground pepper

4 teaspoons buttermilk or a dollop of sour cream, optional

1. Place onion into TM bowl and chop for 5 seconds on speed 7.
2. Add oil and sautť for 2 minutes  at 100C on speed 1.
3. Add spices to bowl and cook for 1 minute at 100C on speed 1 to release the flavours.
4. Add pumpkin and sweet potato. Chop for 15 seconds  on speed 7.
5. Add stock and cook for 20 minutes at 100C on speed 1.
6. Blend for 15-20 seconds by slowly going from speed 1 to speed 9.
7.Pour the blended soup into bowls. Garnish with some swirls of buttermilk or a dollop of sour cream if you like.

TIP! Adjust the amount of water to acquire your preferred consistency.

Converted from: Nigella Express Nigella Lawson

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