One of my lovely readers, Heather (a member of our Thermomix FaceBook group) asked us to adapt a recipe she’s been making for years, into a Thermomix recipe. The method she explained didn’t really fall into any of the categories that I would have chosen, but hey, she’s been making it for years and it works for her.
As we discussed the ingredient list and how she went about producing this cake I was initially unsure about how I’d go about it in the TM6. I could go with her quick easy method or adapt it to something that is a little more in line with my training. I ended up sending her both methods just in case.
However, being me I had to try her quick easy method. You know, to see if it would turn out just as well in the Thermomix. OMGosh, it does! What can I say, except this is a quick easy citrus cake that just works! Thank you Heather for allowing me to share with Becs Table readers.
Her recipe ingredient list was as follows
- crack 2 eggs into a cup then fill the remainder of the cup with cream
- a cup of sugar
- a cup of self-raising flour
- juice and rind of a lemon
The method she explained was really easy, but the first thing I wanted to do was replace cup measurements with weights. Of course, I used my Free Conversion Chart to do that. Why dirty extra cups etc if we don’t need to. Now we need to just weigh everything in the Thermomix.
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- 1 Thermomix
- 220 g Caster sugar
- 30 g Juice And rind (5 g) of 1 lemon, lime or orange.
- 2 x eggs 100g
- 120 g cream I used Aussie regular thickened cream
- 125 g SR flour I used 125 g plain flour and 1 scant tsp baking powder as I don't buy SR flour as a rule
- I set the oven to 170°C fan, I used a 20 cm round tin
- Remove the peel of the lemon, lime or orange with a peeler and place it in the Thermomix (No pith)
- Add the sugar to the TM bowl along with the rind and mill for 10 seconds/speed 9, then set aside.
- Place the butterfly into the TM bowl, then weigh in the cream and eggs. Set the TM for 4mins/40°C/speed 3
- Now set the TM to speed 3.5 and rain the sugar in through the hole in the lid, then follow on with the flour and lemon juice. This should take around 1 minute.
- Dollop the batter into your prepared tin and bake until it's light golden brown and the centre springs back when lightly pressed.
- Remove from the tin once cool enough to handle and place on a cooling rack.