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

I was wondering the other day how this would work in muffin form... all good, I hope! I must try!

Sounds yummy. Another great Donna Hay conversion TAT.

Kimmyh, this one is  a corker. I love melt and mix cakes because I am never organised enough to have soft butter on hand! Good old, Donna! 

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.

Ingredients

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

How to

1.Preheat oven to 180°C / 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 – 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.
 
TIP!
For a beautiful bundt – 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 http://www.theannoyedthyroid.com/2013/09/05/thermomix-melt-and-mix-honey-cake/

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.

Made this for dessert tonight. Made it ahead and left it in the fridge to set. Filled 4 ramekins nicely. Great recipe - loved by all!

You're right, Cookie. I learnt a lot and had a lot of laughs too. I just wished she lived nearer or visited more!

We had such a great time in Sydney with Tenina - that I blogged about it http://www.theannoyedthyroid.com/2013/08/08/a-night-with-tenina-mexican-fiesta-cooking-class/ 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!

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!

Ingredients
 
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 it’s 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 http://www.theannoyedthyroid.com/2013/07/18/nigellas-flourless-chocolate-orange-cake-in-the-thermomix/