Free Recipe · Thermomix Baking
A light, springy cake fragrant with cardamom and walnuts and subtle hints of coffee, and it is so easy to make in the Thermomix.
Oh I am in love with this cake! The texture is light and springy while still being nice and moist, and the flavour fragrant with cardamom and walnuts and subtle hints of coffee. A very sophisticated, adult affair. And actually, it is very easy to make! You know what a lazy cook I am, separating eggs and that kind of faffing about is usually beyond me. The simpler and easier something is, the more often we do it, and that is what I am here for. Getting you cooking more often, and from scratch. And this cake is just that, a blitz of the dry ingredients, a mix of the wet ingredients and our batter is made.
Next up we line the tin, which with our pre-cut, perfectly-sized Reusable Round Cake Tin Liner is so easy, just push it in and pour your batter straight on top. I can honestly say I bake way more at home thanks to these liners. It is a little upgrade, but it just makes the whole process feel effortless. And we have got four shapes and sizes, so all your cake, bread and slice tins are covered. Click here to check them all out.
Now, in the photo we have gone all-out with the decorating and the layering and the Quick Toffee Caramel Sauce (made in all models of the Thermomix), and what an impressive outcome for a special occasion. But for an everyday, afternoon tea bake I whip up the cake, plonk on the cream cheese frosting (recipe below) and sprinkle some toasted walnuts on top. Simple as that. Do not let perfection be the enemy of a delicious homemade creation. Life is too short not to have cake!
This recipe was adapted from a delicious cake my dear friend Katherine often makes and raves about. When she was talking me through the steps I thought "gee that would be so easy in the Thermomix!". And here we are, I was not wrong. Enjoy xo
Meet the product
The easiest way to line your cake tin
Reusable Round Cake Tin Liner
One pre-cut, perfectly-sized liner for a 20cm tin. No greasing, no baking paper, reusable hundreds of times and dishwasher safe.
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See just how easy it is to whip up
You can see just how easy it is to whip up in this quick video.
Tips for making cakes in the Thermomix
In my opinion, when making cake batter, once the flour has been added you should never mix above speed 3 in your Thermomix. Any faster and we can start to activate the gluten in the flour, like when we are kneading bread dough. For bread dough that is the desired result, but for a cake it is the last thing you want. To keep our cake light and fluffy, we never want to activate the gluten.
Your flour probably will not be all combined completely on speed 3, and that is ok. We are going to finish folding it through using our Thermo Spoon Spatula, which should take less than a minute. I would prefer us to do 30 seconds of manual labour rather than risk a tough cake.
Lastly, once you have scooped out your batter, there is usually a decent amount stuck on and under your blades. To easily flick this off, blitz for 1 second, speed 10. All remaining batter will be flicked to the side of the bowl, easy for you to scrape out with (you guessed it) your Thermo Spoon Spatula. Less wastage, more cake, easier clean up. That sums me up.
Let's Bake
Walnut & Cardamom Cake (for Thermomix)
Serves 8 · Thermomix or thermo cooker
Ingredients
Frosting
The Tools
Push it into your 20cm round tin and pour the batter straight on top.
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Folds the flour through gently and scrapes every last bit of batter from the bowl.
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Preheat oven to 160C. Line a 20cm round cake tin with our Reusable Round Cake Tin Liner.
Place walnuts on a baking tray, toast for 9 to 10 minutes. Set aside.
Place brown sugar and cardamom pods in TC bowl, mill for 30 seconds, speed 10.
Add 120g walnuts, chop for 2 seconds, speed 7.
Add macadamia oil, coffee and eggs, mix for 5 seconds, speed 4.
Add flour, baking powder and bicarbonate of soda, mix for 10 seconds, speed 3.
Take remaining walnuts and break up into small chunks. Add these to TC bowl, along with yoghurt. Mix in with a spatula until yoghurt is just combined (our Thermo Spoon Spatula is the best spatula for all your Thermomixing). I would prefer us to do 30 seconds of manual labour rather than risk a tough cake.
Pour mixture into lined cake tin. Blitz for 1 second, speed 10 to flick any last morsels of batter off the blades, making it easy to scrape out off the sides (again, this is best achieved with our Thermo Spoon Spatula).
Bake for 50 minutes, or until a skewer inserted comes out clean.
Allow to cool completely in the tin, then remove from liner.
When cake is completely cool, make your frosting. Place sugar and coffee powder (if using) in clean, dry TC bowl, mill for 1 minute, speed 10.
Insert butterfly. Add cream cheese and butter, whip for 1 minute, speed 4. Spoon frosting over cake and spread out evenly with a palette knife. Sprinkle with extra walnuts, if desired.
To finish
Your cake is ready to enjoy! Store any leftovers in the fridge. This cake will stay fresh, moist and delicious refrigerated in an airtight container for up to five days. To make it really fancy, layer it with a double batch of the cream cheese frosting and our Quick Toffee Caramel Sauce (page 252 of Everyday Thermo Cooking), then decorate with piped frosting, chocolate coated coffee beans, a dusting of cocoa or edible flowers.
Bake more, faff about less
If lining tins is the bit that puts you off baking, our Reusable Round Cake Tin Liner changes everything. Just push one in and pour your batter straight on top. Four shapes and sizes cover all your cake, bread and slice tins.
