Category Archives: Cakes

Lemon cake

I came across this recipe on the blog “La cuisine de Bernard”, which is a very popular culinary blog in France. He came up with the ultimate lemon cake recipe by trial and error and I must say he nailed this one. The cake is  very moist and the icing is thin, slightly crispy and very lemony.

LemonCake_001

Source: La cuisine de Bernard

Ingredients

200g sugar (use all the sugar it’s important for the texture of the cake)
120g unsalted butter
Peel of 1 lemon
165g eggs
150g plain flour
80g lemon juice (2 or 3 lemons)
1/2 tsp baking powder

Icing:
25g lemon juice
130g icing sugar

Method

  1. Preheat the oven at 170C.
  2. Mix the sugar and lemon peel 20sec/speed 10.
  3. Add the butter and melt 5 min/70C/speed 1.
  4. Add all the other cake ingredients and mix 15 sec/speed 6.
  5. Pour into a buttered and floured loaf tin and bake for 30 to 40 minutes (a skewer should come out clean).
  6. Unmould and leave 5 minutes to cool a little bit then wrap in cling film (try to find a heat resistant one) until it has totally cooled down. This is to keep the cake soft.
  7. When the cake is cooled, mix the icing ingredients and pour over the cake placed on a grid with a dish underneath to catch the drips.
  8. Reuse the icing dripped down to pour over the cake again and smooth with a spatula until the whole cake is iced.
  9. Bake for 8 minutes at 100C to harden.
  10. Keep in an airtight container.

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Chocolate and pineapple cake with coconut meringue icing

The other day, I made chinese pork. It was meant to be with pineapple chunks so I looked for a can of pineapples in my pantry, found one and opened it… only to realise it was crushed pineapple and not sliced! I obviously couldn’t use it with the pork so I had to find some other use for it. From the Chinese pork recipe, I also had some coconut cream leftover, so a little search on the net found a yummy recipe for chocolate and pineapple cake with coconut icing. I tweaked it quite a bit to make it gluten free and a bit lighter and here it is: a gorgeous almost guilt-free dessert that is moist and tasty. As Hannibal from the A-team would say: “I love it when a plan comes together”…

ChocPineappleCak_002.42.00

Source: Loosely adapted from a recipe by Nigella Lawson

Ingredients

100g dark chocolate (I used one with 58% cocoa solids)
20g coconut oil
75g cream cheese
55g Demerara sugar (if using more bitter chocolate, add 20 g sugar)
2 eggs
2 tbsp coconut flour (or grind 2 tbsp of dessicated coconut in your Thermomix until fine)
90g corn flour
250g drained pineapple
2 tbsp pineapple juice
1 tsp baking powder
1/2 tsp baking soda

Icing

3 egg whites
5 tbsp icing sugar
100g coconut cream

Chocolate shavings or cocoa powder for the decoration

ChocPineappleCak_001.40.50

Method

  1. Preheat the oven at 180C.
  2. Melt the chocolate 4 min/50C/speed 1. Scrape down the sides and heat for another minute if needs be.
  3. Add the other cake ingredients and mix 10 sec/speed 6.
  4. Pour into a prepared 23cm tin and bake for 20 to 25 minutes. The cake is cooked when a skewer comes out clean. Leave to cool on a wiring rack.
  5. Clean and dry the bowl thoroughly. Place the butterfly whisk with the egg whites in the bowl and whisk for 5 minutes/60C/speed 3, measuring cup OFF. After about 2 minutes, add the icing sugar 1 tbsp at a time.
  6. Pour into a bowl and leave to cool.
  7. Fold in the coconut cream with a rubber spatula.
  8. Spread the icing on the cooled cake and sprinkle with chocolate shavings or dust with cocoa powder.

Christmas cupcakes

I have already posted a recipe for cupcakes here and here. This time, I show you how to make them look stunning for the festive season. For these, I have used 2 types of buttercream: one with butter and custard and the other with Philadephia and icing sugar. The latter is good for paler frosting (or white) as the amount of butter is minimal so it won’t have a yellow tint like the buttercream icing.

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Ingredients

Chocolate cupcakes

For 12 to 15 cupcakes

200g butter, softened
200g caster sugar
4 beaten eggs
200g self raising flour, sieved
50g unsweetened cocoa powder, sieved

Custard buttercream recipe here

Philadelphia frosting
70g softened butter
200g Philadelphia, chilled and drained
400g icing sugar

XmasCupcakes_010

Method

  1. To make the cupcakes:
    1. Preheat the oven at 180C
    2. Whisk butter and sugar until pale and fluffy (Thermomix: use the butterfly whisk and mix 2 min/speed 3).
    3. Slowly add the beaten eggs (Thermomix speed 3).
    4. On low speed, add the self raising flour and cocoa powder (Thermomix: remove the butterfly whisk and mix 20sec/speed 3).
    5. Line muffin tray with cases and spoon the mixture into each until 2/3 full.
    6. Bake for 15 min for small cupcakes or 25 min for large ones.
    7. Leave to cool for 5 minutes then transfer onto a cool rack and wait until they are completely cold before icing.
  2. To make the frosting:
    1. Beat the butter until very soft (Thermomix 2 min/speed 3).
    2. Add the very cold Philadelphia and beat until combined (don’t overbeat or the Philadelphia will become more liquid) (Thermomix 30 sec/speed 3).
    3. Add half the icing sugar and beat together (Thermomix 5 sec/speed 3).
    4. Add the other half and mix again (5 sec/speed 3).
    5. Add colouring/flavouring if using and place in piping bag.
  3. To make the Santas: use a round nozzle (about 1cm wide) and pipe red custard buttercream in a circle starting from the edges of the cupcake. Sprinkle with red glitter. Pipe some whipped cream to make the fur around the coat. Use a sugar Santa head to place on top and 2 chocolate drops for the buttons.
  4. To make the Christmas trees: scoop out a little circle of the cupcake on top. Use a star shaped nozzle and pipe some green custard buttercream at the center. Place a strawberry on top of the icing and pipe more green buttercream starting from the base of the strawberry and piping outward to make each branch. Finish by making the top vertical branch and decorate with little coloured sugar sprinkles or spheres.XmasCupcakes_001 XmasCupcakes_002
  5. To make the icy looking cupcakes: use the Philadelphia frosting and colour with baby blue colour. Use a 2D nozzle (or any star nozzle) and pipe starting from the edge of the cupcake, swirling inward. Use cutters to make the shapes with rolling icing.

XmasCupcakes_007

Chocolate Ruffle cake

Some of you may know that I am doing French cookery demonstrations (non Thermomix). One of the classes I teach shows how to make a delicious chocolate Ruffle cake. This cake is not only a real treat but also an absolute knocker that will be the talk of any party. With Christmas coming, this could be your showstopper dessert, so here is how to make it…

ChocRuffleCake_002

Source: Woman’s weekly

ChocRuffleCake_001

Ingredients

Cake
175g self raising flour
100g cocoa powder (unsweetened)
¼  tsp baking soda
¼  tsp salt
350g caster sugar
3 large eggs
175ml sunflower oil
175g milk
1 tsp coffee extract

For the ganache:
450g whipping cream
300g dark chocolate, broken into pieces
Few drops vanilla extract

For the decoration:
Approx 100g chocolate vermicelli
400g dark chocolate

ChocRuffleCake_003
Method

  1. Preheat the oven at 180C (fan)/200C (non fan).
  2. Prepare the cake : place all the cake ingredients in the TM bowl and mix 20 sec/speed 6.
  3. Butter and flour a 20cm (8inch) cake tin with high sides or 3 x 20 cm sandwich tins. If they are not springform tin, line the bottom with baking parchment.
  4. Pour the cake batter into the tin(s) and bake for 1 hour 1/4 for the big cake or 15 to 20 minutes for the 3 smaller cakes. Check the cake is cooked with a toothpick and leave to cool on a rack. Remove the tin carefully once cooled down a little but leave the baking parchment is using until the cake is totally cooled. Make the sure the cake is cold before assembling.
  5. Make the ganache: clean and dry the bowl. Place the chocolate cut into chunks in the bowl and grate 10 sec/speed 6. Next, add the cream and vanilla extract and cook for 5 min/50C/speed 2 or until melted.
  6. Tip out into a bowl and leave to cool in the fridge.
  7. To make the ruffles: clean and dry the TM bowl. Grate the chocolate chunks 10 sec/speed 6.
  8. Tip out roughly 1/3 of the chocolate and melt the remaining 2/3 3 min/50C/speed 1 (or until all the chocolate is melted). Add the reserved 1/3 and stir at speed 2 until all melted.
  9. Heat the chocolate 1 min/37C/speed 1.
  10. Pour a couple of ladles of the chocolate onto a tray and spread evenly using a spatula (preferably crooked handed) until getting a thin and even layer that covers most of the tray. Scrape any excess chocolate back into the TM bowl. Place the tray in the fridge for 10 minutes to set. Meanwhile, do the same with another 2 ladles of chocolate in another tray. Make sure you keep the chocolate hot in the Thermomix by heating it 5 min/37C/speed 1 in between.
  11. When the first tray has set, take it out of the fridge and rewarm the tray with the palms of your hands until the surface starts to go slightly shiny again but not totally melted (you can also place the tray over a turned on hob to warm it slightly but make sure it doesn’t get hot!).
  12. Then, working quickly, starting at the edge that is away from you, place the pastry scraper under about a 5cm (2in) area of chocolate and place your finger on top, and then scrape the chocolate towards you so that the chocolate ruffles up. If the ruffles are too tight, they may be opened out a little before the chocolate sets fully. Leave the ruffles to set on a cold tray.
  13. Repeat the ruffles along the rest of the rectangle, then repeat this process a further 2-3 times to use all the tempered chocolate.
  14. Use a long-bladed knife to cut the chocolate cake into 3 layers (no need to do that if you used 3 sandwich tins).
  15. Whip the chilled ganache in the Thermomix with the butterfly whisk on speed 3 until it’s light and fluffy.
  16. Place the cake on a serving dish and put some baking parchment pieces underneath the cake to protect the dish. Fill the layers of the cake with the whipped ganache.
  17. Spread the ganache over the top and sides of the cake, smoothing it as much as possible.
  18. Tip the vermicelli out onto baking parchment, and scoop it up and gently press it against the sides of the cake.
  19. Wearing disposable gloves, starting at the outside edge, press the ruffles into the ganache on the top of the cake.
  20. Work around in rings to fill the centre, using a little extra ganache to hold the ruffles in place if necessary.
  21. Remove carefully the pieces of baking parchment from underneath the cake and serve.

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Walnut slices

This month challenge on the Supertoinette Thermomix forum is this delicious walnut cake recipe. I really like the nutty flavour in this cake and the texture is soft and moist. The icing is nice and sweet, maybe too much so next time I will reduce the amount of sugar in the cake itself to balance the sweetness a bit better. The original recipe cooks the batter in one square cake tin and then the cake is cut in rectangles when cooled. However, I had financiers silicone mat so that’s what I used to cook the cake and it saved me a step.

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Source: Physalis

Ingredients
For 16 financiers

150g walnuts
140g sugar (I will put 90g next time)
140g butter
70g plain flour
3 egg whites

Icing
140g icing sugar
3 egg yolks
1 tsp of vanilla extract or vanilla sugar

Method

  1. Toast the walnuts in a tray in the oven at 150C for 8 minutes to bring out the flavours. Leave to cool.
  2. Preheat the oven at 170C.
  3. Mix the cooled walnuts 5 sec/speed 7 until ground. Don’t overprocess or it will become oily.
  4. Add the flour and mix 2 sec/speed 3. Tip out and reserve in a bowl.
  5. Mix butter and sugar for the cake 3 min/speed 4 until pale and fluffy.
  6. Tip out into a big bowl and wash the TM bowl thoroughly with hot soapy water, then dry or use second bowl.
  7. Place the butterfly whisk and the egg whites in the bowl and whisk 4 min/37C/speed 3/Measuring cup OFF until firm.
  8. Take a quarter of the egg whites and fold it into the butter. Add a quarter of the flour/walnut mixture and fold it in the butter/egg whites. Continue folding the egg whites and flour/walnut, one quarter at a time.
  9. Place a bowl of water on the sole of the oven (this will stop the cake from drying too much while baking).
  10. Pour into a 20cm buttered square/rectangular dish (I used financiers silicone moulds) and bake at 170C (fan oven) for 35 minutes for the big cake or 18 minutes for the financiers. Take out and cool in the mould on a rack.
  11. While the cake cools down, make the icing: place egg yolks and icing sugar  and vanilla in the TM bowl with the butterfly whisk.
  12. Whisk for 5 min/speed 4/Measuring cup OFF.
  13. When the cake is luke warm, spread the icing over with a flat spatula. Wait until the icing starts to set and trace lines with a knife on the icing without cutting through the cake to mark where to cut later on.
  14. When the cake is completely cool and the icing is set, cut through following the lines and keep at room temperature in an airtight container.

Napolitain cake

The Napolitain is an industrial cake invented by LU, a French brand of ready-made cakes and biscuits. It has been part of a lot of French children afternoon snack or birthday party ever since. Personally, I am not a huge fan of industrial cakes so when I saw that Jennelly has proposed a recipe to reproduce this well known cake from scratch, I was quite happy to try it.

I have done her recipe to the letter (it was for the Supertoinette monthly challenge) but I would make some slight changes the next time as I found the whole thing a tad too dry and the chocolate cream way too thick to be able to spread easily on the sponge cake. Still, this has been a hit with kids and adult alike so will definitely do again.

I have clearly marked my suggested modifications to her recipe below.

Napolitain_004

Source: Jennelly’s blog Mes débuts

Ingredients

(serves 8 people)

Vanilla sponge (génoise)
25 g flour
25g cornflour
1/4 tsp baking powder
2 eggs
45g sugar
1tsp vanilla extract
A pinch of salt

Chocolate sponge
25 g flour
25g cornflour
1/4 tsp baking powder
2 eggs
45g sugar
15g unsweetened cocoa powder
A pinch of salt

Chocolate spread
150g sweetened condensed milk
5 tbsp unsweetened cocoa powder
I would use instead 100g dark chocolate and 100g cream melted together

Syrup (not on original recipe)
100g sugar
120g water
60g flavouring of your choice: rum, coffee, fruit juice (cherry would work really well here) or any flavoured water you see fit

Icing
110g icing sugar
2 tbsp hot water (start with those quantities but you might need to do some extra…)
Chocolate vermicelli

Napolitain_003

Method

  1. Preheat the oven at 180C.
  2. Prepare a  baking tray: trace a 30cm x 20cm rectangle on a greaseproof/parchment paper with a black pen. Butter and flour the other side of the baking paper and place on the tray.
  3. Prepare the syrup: boil the water, sugar and flavouring in a saucepan until the sugar is dissolved. Leave to cool.
  4. Make the vanilla sponge: place the eggs, sugar and vanilla in the TM bowl and add the butterfly whisk.
  5. Whisk 10 min/37C/speed 3, measuring cup OFF. The mixture should have tripled in volume.Napolitain_001
  6. Tip out into a bowl and sieve in the flour, cornflour, salt and baking powder. Fold in gently with a rubber spatula.
  7. Spread on the prepared tray withing the traced marking and bake for 10 minutes.
  8. Take out and place a cool tray on top of the biscuit and carefully flip it upside down. Peel out the baking paper (very slowly and carefully, use a knife to help you free the biscuit from the paper if needs be).
  9. Repeat steps 3 to 7 for the chocolate sponge (no need to wash the bowl), omitting the vanilla and adding the cocoa to the flour/cornflour mixture instead.
  10. When completely cool, cut both biscuits in half on the longer side.
  11. Place one half of the vanilla sponge on a serving plate. Brush liberally with syrup on the side of the biscuit that was in contact with the baking paper (for optimal absorption).
  12. Make the chocolate spread and spread 1/3 on the vanilla sponge using a palette knife or a butter knife.
  13. Place the 1/2 chocolate sponge on top, brush with syrup and spread the second 1/3 chocolate spread.
  14. Repeat with the other half vanilla sponge and the last third chocolate spread, brushing each time the biscuit with the syrup.
  15. Finally, place the last half chocolate sponge on top and make the icing.
  16. Spread the icing all over the chocolate sponge and sprinkle with chocolate vermicelli. Cut off the edges of the cake with a long serrated knife to have a neat look.
  17. Place in the fridge to set before serving.

Star of the day

Aoife from Australia has made my Passion fruit and Chocolate parfait. She sent me a picture so here is is, looks delicious doesn’t it? Well done Aoife!

photoMousse

If you have tried one of my recipes, why don’t you take a pic and send it to me? Your photo will be featured on the blog 🙂

Quatre Quarts

Quatre quarts (Pound Cake, also called Quarter pounder cake in the US) is a simple and delicious cake, perfect with a cup of tea or coffee. This classic French cake is called that way because the 4 main ingredients (butter, eggs, flour and sugar) are used in equal proportion. This results in a moist cake with a nice crispy crust when it’s been freshly baked, which mellows after a day. This cake keeps really well for a few days and can be derived into many different cakes if you add fresh or dried fruits to it (apple quatre quarts is a must) or change the flavours (chocolate, rum, coffee, Amaretto…).

QuatreQuarts_002

Source: Nuage de farine

Ingredients

3 eggs (weigh them)
Same weight as the eggs of self raising flour (if using plain flour, add 1 tsp baking powder), sugar and butter
1 pinch sea salt
1 tsp vanilla extract (I used 2 tsp Amaretto liquor)

Method

  1. Preheat the oven at 180C.
  2. Make sure you weigh the eggs in a 1g precision scale for better accuracy. Keep the same weight for the other 3 main ingredients. For me, 3 eggs amounted to 152g.
  3. Melt the butter in a saucepan or the microwave. Set aside.
  4. Thermomix version:
    1. place the eggs, sugar and flavour in the TM bowl along with the butterfly whisk.Whisk 10 min/speed 4, measuring cup OFF. The mixture should be pale and fluffy.
    2. Continue whisking for 1 min/speed 4 while adding the warm melted butter through the hole in the lid.
    3. Remove the butterfly whisk and add the flour + salt and mix 20 sec/speed 3. Finish mixing with the spatula in a clockwise motion until the flour is mixed in.
  5. Non Thermomix:
    1. whisk the eggs/sugar and flavouring for 10 minutes.
    2. While still whisking, add slowly the warm melted butter.
    3. Add the flour and salt and fold in with a spatula until combined.
  6. Pour into a cake tin about 20cm long (buttered and sprinkled with icing sugar all over so it doesn’t stick). If using fresh pears or apples, peel and slice them thinly and spread half at the bottom of the tin, pour half the cake mixture, spread the other half of fruits and finish with the remaining batter.
  7. Place the tin on 2 cold baking sheets and bake for 40 minutes or until a skewer comes out clean.
  8. Leave for 5 minutes, then unmould and leave to cool on a grid.

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Cupcake Bouquet

Last Sunday was my daughter’s birthday. I had recently seen a beautiful arrangement of cupcakes in the blog Amuses bouche and it looked so pretty! The cupcakes were iced with a rose pattern and assembled in a bouquet and I knew that this would look irresistible to a bunch of 7 years old girls! Her buttercream is also quite unusual: using half butter and half custard, making it less sickening while keeping its shape beautifully. I used floral flavourings for the buttercream, keeping with the bouquet theme but you could use any flavouring you like…

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Source: Amuses Bouche

Ingredients
For 12 to 15 cupcakes

200g butter, softened
200g caster sugar
4 beaten eggs
200g self raising flour, sieved

For the buttercream:
150g custard
150g softened unsalted butter
4 tbsp icing sugar
2 drops rosewater and 2 drops of violet essence (or any flavouring you want)
Food colouring of your choice (prefer gel or liquid colouring to powder)

Tip: if doing lemon cupcakes, replace the custard with lemon curd and omit the colour and flavouring…

Method

  1. Preheat the oven at 180C
  2. To make the cupcakes (Thermomix):
    1. place the butter and sugar in the TM bowl with the butterfly whisk. Cream together 2 min/speed 3.
    2. With the blades running at speed 3, slowly add the beaten eggs through the hole in the lid.
    3. Remove the whisk and add the sieved flour. Mix 20 sec/speed 3 or until just combined. Don’t overmix.
  3. Non Thermomix:
    1. Whisk butter and sugar until pale and fluffy.
    2. Slowly add the beaten eggs.
    3. On low speed, add the self raising flour.
  4. Place in cupcake cases no more than 4cm diameter (don’t use too big cases as it wouldn’t stay on the stick because it’s too heavy, see picture).CupcakeRoses_002
  5. Smooth the top of each cupcake so that it rises evenly.
  6. Bake for 15 to 20 min. Leave to cool on a rack completely.
  7. Take wooden skewers and place some sellotape around the non pointy end, about 1 inch/2cm away from the edge (see picture). This will stop the cupcake from sliding down the skewer later on.CupcakeRoses_001
  8. Pierce each cupcake bottom with a toothpick at the center. Place the cupcakes in the fridge to harden for 1 hour minimum.
  9. Meanwhile, make the buttercream:
    1. Thermomix: place the butterfly whisk in the bowl with the butter and cream for 1min30/speed 3 until pale and fluffy. Scrape down the sides with the spatula half way through.
    2. Add the custard and beat together 1 min/speed 3 until well combined.
    3. Add the icing sugar and beat another 10 sec/speed 3.
  10. Non Thermomix:
    1. Whisk the butter until pale and fluffy.
    2. Add the custard and beat again until well combines
    3. Add the icing sugar and whisk for a few seconds.
  11. Divide the buttercream in 2 (if you want to make 2 colour roses).
  12. Add colouring and flavouring to match and mix well.
  13. Place in piping bag with a 2D nozzle (see picture). This is important as a different shape nozzle will not render the rose petals. Note that other nozzle brands might not call this shape 2D so go by the shape of the nozzle.CupcakeRoses_003
  14. Take the cupcakes out of the fridge and pipe them starting from the center and going in circle outward. You don’t need to go until the edge of the cupcake as it will be easier later on when arranging in bouquet. Sprinkle with edible decorations.
  15. Place in the fridge to harden the buttercream.
  16. To assemble: stick the non pointy end of a skewer into the bottom of a cupcake, the sellotape will stop the cupcake from sliding.
  17. Fill a vase with ceramic beans or dried beans and stick each skewer into the beans. This will keep them from sliding into the vase.

CupcakeRoses_001

 

Sweet potato cake

This could come as a surprise to some to see sweet potatoes used in a dessert but it does work quite well just like the butternut squash cheesecake I did last autumn. This recipe comes from Titbebte, another member of the French forum Supertoinette, and it is her contribution to the monthly recipe challenge. Titbebete lives in the beautiful island of Réunion, situated near Madagascar and Mauritius. This cake is therefore very much inspired by the local food over there as not only is there sweet potato in it but also vanilla and rum. In fact, it’s the latter 2 ingredients that give this cake all its flavours, the sweet potato bringing it a lovely moist texture. I served it with a vanilla custard but a fruit coulis or chocolate sauce would work just as well! You can check out Titbebete other recipes in her blog: Titbebete’s kitchen.

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Source: Titbebete

Ingredients
Serves 6

500g sweet potatoes (2 sweet potatoes)
2 eggs
80g sugar (I used demerara)
1/2 vanilla pod, seeds only
10g rum (dark rum not the white type) or about 2 tbsp
50g melted butter

Method

  1. Peel the sweet potato and cut in chunks.
  2. Place in the TM bowl and cover with 1L water.
  3. Cook for 20 min/100C/speed 1. Drain well and set aside.
  4. Preheat the oven at 180C
  5. Place the eggs, sugar and vanilla in the empty TM bowl.
  6. Cook 5 min/37C/speed 3. The mixture should thicken.
  7. Add the cooked sweet potatoes and mix 20 sec/speed 5. Scrape down the sides of the bowl.
  8. Add the melted butter and rum and mix 20 sec/speed 8.
  9. Pour into a dish about 22cm in diameter (I used silicone individual muffin moulds). With a fork, make a stripy pattern and bake for 20 minutes for individual cakes or 45 min for a single cake.

 

Hazelnut cake

This month challenge in the Supertoinette forum was originally called a hazelnut tart. Indeed, there is a base, which is made of a plain cake batter and the topping is a mixture of ground hazelnuts and meringue. However, it looks and tastes more like a cake so I changed the name accordingly. What is sure however, is that it’s a pretty darn good cake, very soft and moist with a delicate hazelnut flavour. I served it with some light caramel but you could use a berry compote, a chocolate sauce or eat it as is.

Source: laptitelinette

Ingredients

Cake base:
4 egg yolks
125g butter
125g sugar
150g plain flour
1/2 tsp baking powder
30g creme fraiche

Hazelnut topping:
4 egg whites
75g sugar
125g ground hazelnut (ground them yourself in Thermomix: 5sec/speed 8)
1 pinch ground cinnamon

Method

  1. Preheat the oven at 170C.
  2. Make the cake base: melt the butter in the TM bowl 3 min/60C/speed 1.
  3. Add the sugar and program 1 min/speed 3.
  4. While the blades are running, drop the eggs yolks through the hole in the lid.
  5. Add the flour, baking powder and creme fraiche and mix another 15 sec/speed 6.
  6. Place in a cake tin, buttered and floured.
  7. Clean and dry the TM bowl and place the butterfly whisk.
  8. Beat the 4 egg whites 4 min/speed 3, measuring cup OFF and add the sugar through the whole in the lid when they start to foam.
  9. Add the ground hazelnut and ground cinnamon and mix gently using the spatula.
  10. Pour over the base, spreading evenly with a flat spatula.
  11. Bake for 30 to 35 minutes. Leave to cool before removing from the tin.