Preparation time
0min
Total time
0min
Portion
0
portion(s)
Level
--
Ingredients
Sugar Mix
- 110 grams sugar raw
- 1 heaped tablespoon cinnamon powder
- 1.5 tablespoons cocoa/cocao powder
Batter
- 300 grams Sugar (white or raw)
- 150 grams Butter
- 250 grams cream cheese, chopped and softened
- 150 grams plain flour, sifted
- 2 teaspoons baking powder, sift with flour
- 4 Eggs, Large
- 2 teaspoons vanilla extract OR vanilla paste
Cinnamon drizzle icing
- 150 gram raw sugar
- 1 heaped teaspoons cinnamon powder
- 2 tablespoons Milk
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Pre Heat Oven to 160 degrees.
Grease bundt tin well with butter. ( or 20 cm round spring tin if preferred.)
Mill sugar for 10 seconds on speed 10
Add cocoa and cinnamon and mix on speed 5 for 10 seconds. Reserve 2 Tablespoons and sprinkle around the inside and sides of tin before making cake batter. - Cream sugar, butter and cream cheese together on speed 5 for 40 seconds.
Reduce speed to speed 3 and with blades still running add 1 egg at a time along with Vanilla
Add sifted flour and baking powder through hole in lid until combined (still on speed 3) takes around 30 seconds.
Use spatular to fold in gently, making sure all the ingredients are combined well from bottom and sides of bowl. - Spread 1/3 of mix into prepared cake tin. Sprinkle with half the sugar mix
REPEAT PROCESS ending with last third of batter on top. (you should have 3 layers of batter and two layers of sugar mix)
Sprinkle extra 2 tablespoons of sugar mix on top ( if not using bundt tin)
Bake for 40 -45 mins or until skewer comes out clean.
Leave to cool in tin for about 10 minutes. Do not allow to fully cool in tin, as this can make it sweat and stick to tin. Place wire rack over tin and carefully flip onto rack. Check to see if the cake has released by lifting up and seeing through rack. If it hasnt released, place on wire rack and knock with wooden spoon or rolling pin until it releases.
Let cool fully.
Mill 150 gms of raw sugar on speed 10 for 1 minute.
add cinnamon and slowly add milk, whilst spinning blade on speed 5, 1 tablespoon at a time until desired consistancy.
Icing should be runny but thick enough to stay on cake. if that makes sense ? haha
Decorate with walnuts.
sugar mix
cake batter
Thermomix Model
-
Recipe is created forTM 31
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.
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Comments
I gorgot to rate it highly xxxx
Thanks for sharing this. I made it for father's day brunch and everyone loved it and even had requests to take some home. Thid is definitely amongst my favourites.
A great recipe that my family loved. This is a lovely light cake with a lot of flavour. I didn't have enough sugar so I substituted raw sugar with brown sugar in the sugar mix - as a result the cinnamony, chocolately, caramelly ribbon through the cake was really yummy. I would strongly recommend this recipe - it's a keeper.
Yum! Being one of the few to sample Cathy's cake, can't wait to try it for myself
ColH
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