Ingredients
Cake
- 350 g bakers flour
- 5 g baking powder
- 1/2 teaspoon salt
- 150 g unsalted butter, Softened (Room Temperature)
- 1 Lemon peel, No Pith
- 250 g raw sugar
- 2 eggs
- 240 g buttermilk
- 30 g lemon juice
- 1 teaspoon vanilla extract
- 220 g Frozen Blueberries
Icing
- 10 g unsalted butter, Melted
- 100 g raw sugar
- 1 pinch salt
- 1 Lemon peel, No Pith
- 15 g lemon juice
- 5 g Milk
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- - Preheat oven to 160° and grease a 22cm cake tin or bundt tin with butter.
- - Combine flour, baking powder, salt in a bowl, and set aside for later.
- - Mill sugar and lemon peel 10 sec/speed 9.
- - Add butter, mix 2 min/speed 4 until light and fluffy.
- - While blades are still turning, add eggs through top, and continue to mix until well combined - approx 30 seconds.
- - Add Lemon Juice, Vanilla extract, and half the Buttermilk, as well as half the flour mixture, and mix speed 4 untill you see it is combining. With the blades still turning, add the remaining buttermilk and flour mixture and continue to mix until the mixture is a smooth batter.
- - Add Blueberries in and fold through the batter with your spatula
- - Spoon batter into cake tin. Bake for 40-50 minutes, until cake is golden, and a skewer inserted in the center comes out clean.
- - Allow to rest in the tin for 15 minutes, then gently tip it onto a wire cake rack to cool.
- - For the icing, first mill lemon peel and sugar 10 seconds/ speed 9.
- - Add melted butter, salt, lemon juice, and milk in bowl. Whisk speed 3-4 until the ingredients are incorporated well (approx 30 sec).
- - Drizzle glaze over cooled cake and allow to set before serving.
- - Store leftovers in an airtight container at room temperature.
Cake
Icing
Tip
I have put approximate mixing times, as these will depend on the temperature of your ingredients - I find room temperature ingredients (with the butter softened) work best, and cold ingredients (eggs/butter) tend to take longer to make a smooth batter - you can keep an eye on the consistency of your mixture through your MC, and adjust your mixing time accordingly.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made this cake last night for my CEO's birthday. It was amazing! Thank you for the recipe. The office loved it and it was so moist and fresh. Amazing flavour also. Thank you!
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