- TM 6
- TM 5
- TM 31
Ingredients
Strawberry Cake
- 360 g Fresh strawberries, very ripe and weighed after removing the stems
- 85 g Milk
- 85 g ricebran oil, or other neutral oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla essence, optional
- 310 g plain flour
- 150 g sugar, white or cane
- 3 level teaspoons baking powder
- ½ level teaspoon baking soda
- ½ level teaspoon salt
- 3 teaspoons beetroot powder, or good quality red or pink food colouring
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat the oven to 180 degrees fan forced.
- Prepare trays for 20 small-medium cupcakes. (We used silicone cup cake moulds and didn't need to grease them at all.)
- Add 360g strawberries and 85g milk to the bowl.
"Blend" Blend for 10 seconds on Speed 10.
Scrape down the sides of the bowl. - Add 85g ricebran oil to the bowl. Add 1 tablespoon or apple cider vinegar. Add 1 teaspoon vanilla essence (optional). Add 310g plain white flour. Add 150g sugar. Add 3 level teaspoons of baking powder. Add ½ level teaspoon of baking soda. Add ½ level teaspoon of salt. Add either 3 teaspoons of fresh beetroot powder or red food colouring (to make a dark pink colour). "Blend" Blend for 10 seconds on Speed 4. Scrape down the sides of the bowl. "Blend" Blend for 3 seconds on Speed 4.
Using the spatula, check that the flour is fully incorporated but be careful not to over mix the batter. - Working quickly, divide the mixture between the cupcake trays.
Bake at 180 degrees for 15 minutes or until a skewer inserted in the middle comes out clean. Allow to cool for a few minutes then remove from tray.
When completely cold, decorate as desired - we used buttercream coloured with red food colouring.
Batter
Tip
This recipe is a crazy mash-up of various strawberry cakes recipes we (Nana Kate and grandaughter Marlia) found on the internet - all of which seemed too fussy or required ingredients we didn't have.
We think frozen strawberries might be too wet, but we haven't tested them.
We tested both beetroot powder and Colour Mill red food dye. We much preferred the red food dye, but that might have been because our beetroot powder wasn't super fresh.
The cake has no eggs, so it relies on the baking powder, baking soda and vinegar to give it rise, so don't over mix it and get the cakes into the oven as quickly as possible.
We haven't tested gluten free flour but we're not hopeful it would work.
Thermomix Model
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Recipe is created forTM 6
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. -
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!
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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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