Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: JulieO on November 09, 2009, 07:58:17 am
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http://www.recipecommunity.co.uk/recshow.php?rec_id=45
I couldn't find this anywhere on the forum, so I hope I haven't missed it.
Made this today and it is really lovely. Lovely flavours without being sickly sweet or over the top.
I've included the lemon cream cheese icing for anyone that's interested, went very well with this cake.
I made it in a 26cm heart shaped tin for something different and as I'd bought 230g flaked almonds for the cake, the 30g left over, I toasted and sprinkled on top for an added crunch.
Forgot to say that it took 63 mins in my oven and I didn't have the fan on. :)
Rating: 5/5
Icing If you want a thicker consistency, use a bit more sugar to make more icing sugar.
250g cream cheese, at room temperature
210g sugar
2 tsp fresh lemon juice
toasted flaked almonds to sprinkle on top of icing
Put sugar into TM bowl. Mill for 30 secs/speed 10, to make icing sugar.
Add cream cheese and lemon juice and combine for 25 secs/speed 4. Or until combined.
Spoon on top of cold cake. Sprinkle with toasted flaked almonds.
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/cake009.jpg)
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/cake011.jpg)
Members' comments
maddy - This would be my favourite TM cake. I love the way Julie decorated it.....so I copied her.
I made again with 160g carrot, and 140g zucchini (as I started making not realizing I didn't have enough carrots).
Also used whole almonds instead of the flaked ones. I was really happy with how it turned out. Of course the colour wasn't as orange, but it was a nice dense cake. Once again, very moist. Using zucchini lessened the sweetness too, which I didn't mind at all. I love Julies cream cheese icing recipe......works well.
JD - Made this one to take up to a friends place today - she had extra friends turn up to help eat some of it. Was really lovely but I was disappointed that I was unsuccessful in finishing it off with some rosettes like Julie & maddy did. I put extra icing sugar in for them but they would not hold their shape. Do you think using the low fat version of the Philly cheese had something to do with it? The cake was lovely and moist and the icing compliments the cake beautifully.
ILB - I think so JD. Mum has a recipe for a divine chocolate cheesecake. When we make it with low fat philly cheese it won't set - so instead we have "frozen chocolate cheesecake" which is great in summer.
maddy - I only use full fat everything so I couldn't answer that one. I have noticed though when I have used low fat sour cream for my Mexican dip, it always turns out sloppy.
courton - Just want to reinforce everybody's comments... I made this for a picnic today and everybody was commenting how the cake was beautifully moist and delicious. A real winner! And yes, using low fat philly made it impossible to decorate it using rosettes.
CC - Made this again today,really lovely cake.
Denzelmum - Made this in 23cm square pan, raised a lot. Don't have cream cheese, so as per recipe note, I made lemon juice and icing sugar (only use 160g sugar and it's plenty!). Took this to feed the crowd and gone in no time. Very moist, will make again and again.
bigTcup - it was a hit! I milled the almond, sugar & lemon peel all together then continued adding all the other ingredients (without taking the almond/sugar/peel out of the bowl) & it turned out great.
Brunette - Do you think I could make this recipe into muffins? or would it be too dense?
Denzelmum - Brunette, I made this again today - eight mini muffins and the rest went into a square tin. Only baked 30 minutes for mini muffin and serve it without icing. Really yum!
snappy - it's delicious. I love the fact it has no butter or oil in it.
farfallina - Has a smaller heart shaped tin so reduced ingredients by 1/3 & it worked great. I baked it 50 minutes. I made this cake several times and always with success. I always used my heart shaped pan because it looks so beautiful so I didn't want to use a plain 26cm round pan. Since Valentine's day is coming I published this in my blog too with pictures http://thermomixtarifdefterim.blogspot.it/2014/02/our-valentines-day-cake.html
Denzelmum - I made this with GF flour to cater GF friend and received well by all. Always a winner.
AnnaBanana - Made this on the weekend using a round springform pan and it turned out beautifully. Really moist and I used the cream cheese icing which was perfect for this cake. Brought in some to work today and everyone loves it.
I also checked the recipe a couple of times even after putting it in the oven to make sure I had not missed that there was no butter or oil in the recipe. Will definitely make again.
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Looks FANTASTIC!
Thanks for posting.
Sylvia
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Good work - hadn't seen the recipe. The result is superb with the cream cheese icing.
I love the Chef's tip from the UK site " Note: Continental Europeans love sweet things, and if you wish, you may grind 200 g granulated sugar 30 seconds/Speed 10, then add 2 to 3 Tbsp lemon juice to make a sugar glaze to drizzle over the cooled cake. I personally find this too sweet, but the original recipe includes it! "
So true - on old friend always had sweet cakes with a layer of sugar on top just in case.
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Looks wonderful Julie.
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Looks wonderful Julie. Makes one want to take a bite!!!!
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I have baked a carrot cake in the Thermomix before but nothing as beautifull as this. Thank you Julie again for the inspirations and for pointing out this recipe!!!
Regards
Barbara
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This would be my favourite TM cake.
I love the way Julie decorated it.....so I copied her ;)
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_0812.jpg)
(http://i618.photobucket.com/albums/tt266/nachothecat/104_0817.jpg)
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They are stunning cakes Julie and Maddy. Sadly I don't think my 3 year old son would be very impressed if I presented this at his birthday party on Thursday. He wants a racing car cake (sigh)!!! :)
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Good one Maddy. The texture looks wonderful too. :-*
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Maddy, have you been taking photo lessons from JulieO? Well done.
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I want a heart shaped cake tin - oh, what are you girls doing to me. I'm like a child again - I see, I want, I must have :-)) :-)) :-))
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I inherited a couple from my Mum.
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Maddy, have you been taking photo lessons from JulieO? Well done.
;) Sure have!
The old kodak isn't too flash, but I finally figured out that the little flower function on the dial...is good for close ups.....I'm such a der brain :)
I want a heart shaped cake tin - oh, what are you girls doing to me. I'm like a child again - I see, I want, I must have :-)) :-))
:D Everything looks good in a heart tin Judy.....you must get one ;D
Wait til you see the coolest cookie cake pan I have just aquired. It's from America......just figuring out a good chocolate cake recipe that works well in it, then I'll post it.
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Can't wait maddy. The only thing I don't like about cake tins is that they take up so much room in the cupboards and fall out when you open one :-)) :-))
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Judy I'm pleased to see that I'm not the only one who has that problem. I thought when we built this house things would improve. They did for a while until I went and bought more cake tins and bread tins. DD reckons I booby trap them so they all fall out on her.
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That is why I would go for those lovely deep drawers next time Cookie1 (if there is a next time, I have already had 2 new kitchens makeovers in 2 houses). Because I am not using my pots and pans much these days I have relegated them to the back of a cupboard and have put things I am now using a lot more into that drawer - so much easier to find things.
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These cakes look divine. And love the flair you ladies have at decorating these! I wish I had that touch!
DD would LOVE a heart cake tin too!
Would have to admit either my cupboards are throwing out cake tins or tupperware! :D :-))
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Glad to hear it is so normal then :P :P :P
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DD would LOVE a heart cake tin too!
My earliest memories of Birthday cakes was my Mum making me hearts, or butterflies with them......I still adore them.
Would have to admit either my cupboards are throwing out cake tins or tupperware! :D :-))
Did you know bimby, it's a conspiracy between the plastics/metal and us.....they're angry at us for over-crowding them, so their revenge is to throw themselves at us, when we open the door! (http://www.freesmileys.org/smileys/smiley-laughing015.gif) (http://www.freesmileys.org/smileys.php)
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ROFLOL!! Too true Maddy!!! :D :D :D
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Try Raw Pleasure http://raw-pleasure.com.au/ (http://raw-pleasure.com.au/)
- wrong thread !!!!! oh boy losing it !!!!
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I made again with 160g carrot, and 140g zucchini (as I started making not realizing I didn't have enough carrots).
Also used whole almonds instead of the flaked ones.
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_0922.jpg)
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_0924.jpg)
I was really happy with how it turned out. Of course the colour wasn't as orange, but it was a nice dense cake.
Once again, very moist. Using zucchini lessened the sweetness too, which I didn't mind at all.
I love Julies cream cheese icing recipe......works well :)
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Made this one to take up to a friends place today - she had extra friends turn up to help eat some of it. Was really lovely but I was disappointed that I was unsuccessful in finishing it off with some rosettes like Julie & maddy did. I put extra icing sugar in for them but they would not hold their shape. Do you think using the low fat version of the Philly cheese had something to do with it?
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I think so JD. I opened some low fat philly cheese this morning for the avocado dip and straight out of the fridge it was really soft and wasn't keeping its shape as the foil was unwrapped. Sometimes we're just not meant to eat low fat... ;) :D
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Thanks ILB, thought as much. Will use the full-fat version next time and cut the pieces smaller to compensate - got to beat the weight gain somehow :D :D
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Mum has a recipe for a divine chocolate cheesecake. When we make it with low fat philly cheese it won't set - so instead we have "frozen chocolate cheesecake" which is great in summer! ;)
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JD - sorry missed this one. It should hold with enough sugar in the cream cheese mix - think about what happens when you add water to the icing sugar - too much water makes it too soft.
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Thanks Thermomixer, did add a fair bit of extra icing sugar, maybe still not enough though.
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Made this one to take up to a friends place today - she had extra friends turn up to help eat some of it. Was really lovely but I was disappointed that I was unsuccessful in finishing it off with some rosettes like Julie & maddy did. I put extra icing sugar in for them but they would not hold their shape. Do you think using the low fat version of the Philly cheese had something to do with it?
Hi Judy. I only use full fat everything ;) so I couldn't answer that one. I have noticed though when I have used low fat sour cream for my mexican dip, it always turns out sloppy.
Did you enjoy the cake though?
This one has become a staple in this house.
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Yes maddy, it was lovely and moist and the icing compliments the cake beautifully. I left most of it up at my friend's place but she insisted I bring a chunk home to share with a visitor I was having the next day & she didn't need to twist my arm too much for me to agree to that. Next cake, I'm keeping all to myself :D :D
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I think that the low fat philly has cottage cheese added. When I make the avo dip with the low fat , I double the avo. Good fat, bad fat, I give up. :o :o
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Just want to reinforce everybody's comments... I made this for a picnic today and everybody was commenting how the cake was beautifully moist and delicious. A real winner! And yes, using low fat philly made it impossible to decorate it using rosettes.
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I have just realized it's my SIL 60th Birthday on the 30th and I thought I would make this cake for her.I'm going to copy Julie and Maddy's idea of cooking it in a Heart Shaped tin and decorate it the same ( it's said"Imitation is the best form of flattery")But I was wondering whether if I used the Creamy Vanilla Frosting it would make it too sickly ???
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Not at all CC, go for it.
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Thanks Judy,as I haven't made the frosting, just wanted a second opinion from someone who had :-*
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CC I think that icing would work well :)
Although the cream cheese icing tastes lovely....it is very soft, and the creamy vanilla will stand up well for decorating.
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Thanks Maddy :-*
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Made this again today,really lovely cake. ;D
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Do the almonds end up been milled? I have plenty of almond meal, was wondering if i could use it.
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Yes the do fundj,here's the recipe
http://www.ukthermomix.com/recshow.php?rec_id=45
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Concerning the comment on Continental people and craving for sweet things, I'm afraid I totally disagree. I'm a Spaniard living in Belgium, and whenever I try an American recipe I already wipe out about 30% of the sugar. Also, when I eat lovely cupcakes in England, I remove about 2/3 of the buttercream on top. ;D ;D ;D
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Do you think I could make this recipe into muffins? or would it be too dense?
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Made this on 23cm square pan, raise a lot. Don't have cream cheese, so as per recipe note, I made lemon juice and icing sugar (only use 160g sugar and it's plenty!). Took this to feed the crowd and gone in no time. Very moist, will make again and again.
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Do you think I could make this recipe into muffins? or would it be too dense?
Hi Brunette, I made this again today - eight mini muffins and the rest go on squares tin. Only baked 30 minutes for mini muffin and serve it without icing. Really yum!
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I made this for my mums birthday & it was a hit! I milled the almond, sugar & lemon peel all together then continued adding all the other ingredients (without taking the almond/sugar/peel out of the bowl) & it turned out great :)
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Help! Just made this after all the great reviews and it seems my cakes not cooked :-[. I had it in the oven for 45 mins and it sprinted back when touched
I made it in a bunt tin but the centre part around the ring isn't cooked. I've got it back in the oven now for another 15 mins so fingers crossed. It's my first time using the bundt pan so maybe it's the pan ???
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How did you go with the extra time snappy?
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I think it's ok. I gave it just over another 20 mins after I went back and read th original post where their cake took 60 mins.
Just tasted it and it's delicious. I love the fact it has no butter or oil in it.
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I've came across with this wonderful looking cake on Pinterest
As soon as we met it was a love affair!
I will definitely be making this one on Feb 14th! ;)
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Do you think I can make this by reducing the ingredients by 1/3 ratio?
I want to bake it in a heart shaped pan but mine is smaller than 26cm. (Here (http://thermomixtarifdefterim.blogspot.it/2012/02/san-valentines-cake.html) are the pics of my pan)
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I can't see why it wouldn't work Farfallina :)
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You know... I just want to be sure because I wouldn't want to ruin our valentine's day cake ;)
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Your're such a good cook you can make anything work for you ;)
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JulieO I don't know how to thank you for sharing the recipe of this amazing cake and also for the combination with delicious cheese frosting and almond decorations! :o
As I mentioned before, I did it for Valentine's Day and I loved it!
But more importantly, my husband loved it!! ;)
Reduction by 1/3 worked great for my pan. (Cornish Cream, thank you very much for the compliments by the way, I just saw it! ;) )
I baked it 50 minutes.
I made this cake several times and always with a success.
I always used my heart shaped pan because it looks so beautiful so I didn't want to use a plain 26cm round pan.
Since Valentine's day is coming I published this in my blog too with pictures http://thermomixtarifdefterim.blogspot.it/2014/02/our-valentines-day-cake.html
Thank you again..
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Farfallina, I obviously missed your earlier posts, but I'm so glad it worked out for you. The English website have so many great recipes on there, I'm pleased that this one caught your eye. Great step by step directions on your blog too, love it!
Happy Valentines for next week! :D
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Yum farfallina! Great instructions :)
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I made this with GF flour to cater GF friend and received well by all. Always a winner.
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Hi
Can someone pls post the recipe as for some reason I can't seem to find it on the UK website.
Would love to make it for my DD 18 birthday.
Thanks.
Anna.
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AnnaBanana I had a look on the UK site and couldn't find it either. However Farfallina has it on her blog. She has the original recipe and also the amount of ingredients she used to make a heart shaped cake. Here (http://thermomixtarifdefterim.blogspot.it/2014/02/our-valentines-day-cake.html) is the recipe.
I hope it works out well for you.
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The UK Thermomix Website has been revamped recently :-))
Swiss Almond and Carrot Cake (http://www.recipecommunity.co.uk/recshow.php?rec_id=45)
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They tricked us. ;) ;)
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Thanks for that info CC, I've altered the URL link on our list. (http://www.forumthermomix.com/index.php?topic=8228.0)
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You're a star Judy :-*
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No, you are Denise - I searched for ages for that darn UK site :D :D
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I have searched all over the Uk Thermo site and can't find this recipe.
Does anyone know exactly where I can find it? It would be greatly appreciated. :)
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KatJ, Cornish Cream and Cookie have both linked to versions of the recipe in their posts a few posts back. If you click on the underlined words you will be directed to the recipe.
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Thanks for your response Wonder, however I had already clicked on both those links which do take me to the UK Thermo site, but when I click on Recipes there is nothing on the list that is Almond & Carrot Cake. I'm like a dog with a bone and can't leave this alone till I've found it, haha
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It's called Swiss Almond and Carrot Cake (http://www.recipecommunity.co.uk/recshow.php?rec_id=45).Press on my underlined link and it will take you there Katj. :)
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Thankyou so much CC. Much appreciated! Have a great day. :)
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Katj, both linked to the actual recipe it just may have looked different to what you were expecting. The link to farfallinas blog (Cookie1 post on previous page) is great as it has the recipe for both the cake and frosting together with all the instructions including pictures, you may need to just scroll down a little.
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Thanks everyone. :)
Anna
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Made this on the weekend using a round springform pan and it turned out beautifully. Really moist and I used the cream cheese icing which was perfect for this cake. Brought in some to work today and everyone loves it.
I also checked the recipe a couple of times even after putting it in the oven to make sure I had not missed that there was no butter or oil in the recipe.
Will definitely make again.