This cake is dynamite. Don’t do it if you don’t intend to do it again and again and again afterwards. This cake is so good, your kids will ask you to have it at every single occasion. So stock up on Guinness, turn on your Thermomix and get cracking!
250 g Guinness or stout
250 g unsalted butter, diced
60 g cocoa powder
400 g sugar
140 g sour cream
2 large eggs
1 tsp vanilla extract
280 g plain flour
2½ tsp bicarbonate of soda (baking powder)
250 g dark chocolate
250 g double cream
1 tsp real vanilla extract
1 tsp unsalted butter
- Weigh Guinness into the TM bowl. Add butter and melt 3 min/50C/Speed 1 (the butter should be softened or melted).
- Add cocoa, sugar, sour cream, eggs and vanilla. Mix 45 sec/Speed 5.
- Add flour and bicarbonate of soda. Mix 20 sec/Speed 3. Pour into a buttered and lined 23cm springform tin.
- Bake for 45 to 70 minutes at 180C without fan/160C with fan/Gas Mark 4.
- Cool completely before applying ganache topping.
- Ganache: heat all the ingredients together 3 min/50C/Speed 2 or until chocolate is completely melted. Pour onto cooled cake and smooth over the edges.
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.
Source: La cuisine de Bernard
200g sugar (use all the sugar it’s important for the texture of the cake)
120g unsalted butter
Peel of 1 lemon
150g plain flour
80g lemon juice (2 or 3 lemons)
1/2 tsp baking powder
25g lemon juice
130g icing sugar
- Preheat the oven at 170C.
- Mix the sugar and lemon peel 20sec/speed 10.
- Add the butter and melt 5 min/70C/speed 1.
- Add all the other cake ingredients and mix 15 sec/speed 6.
- Pour into a buttered and floured loaf tin and bake for 30 to 40 minutes (a skewer should come out clean).
- 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.
- 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.
- Reuse the icing dripped down to pour over the cake again and smooth with a spatula until the whole cake is iced.
- Bake for 8 minutes at 100C to harden.
- Keep in an airtight container.
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.
For 16 financiers
140g sugar (I will put 90g next time)
70g plain flour
3 egg whites
140g icing sugar
3 egg yolks
1 tsp of vanilla extract or vanilla sugar
- Toast the walnuts in a tray in the oven at 150C for 8 minutes to bring out the flavours. Leave to cool.
- Preheat the oven at 170C.
- Mix the cooled walnuts 5 sec/speed 7 until ground. Don’t overprocess or it will become oily.
- Add the flour and mix 2 sec/speed 3. Tip out and reserve in a bowl.
- Mix butter and sugar for the cake 3 min/speed 4 until pale and fluffy.
- Tip out into a big bowl and wash the TM bowl thoroughly with hot soapy water, then dry or use second bowl.
- Place the butterfly whisk and the egg whites in the bowl and whisk 4 min/37C/speed 3/Measuring cup OFF until firm.
- 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.
- Place a bowl of water on the sole of the oven (this will stop the cake from drying too much while baking).
- 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.
- While the cake cools down, make the icing: place egg yolks and icing sugar and vanilla in the TM bowl with the butterfly whisk.
- Whisk for 5 min/speed 4/Measuring cup OFF.
- 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.
- 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.
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.
500g sweet potatoes (2 sweet potatoes)
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
- Peel the sweet potato and cut in chunks.
- Place in the TM bowl and cover with 1L water.
- Cook for 20 min/100C/speed 1. Drain well and set aside.
- Preheat the oven at 180C
- Place the eggs, sugar and vanilla in the empty TM bowl.
- Cook 5 min/37C/speed 3. The mixture should thicken.
- Add the cooked sweet potatoes and mix 20 sec/speed 5. Scrape down the sides of the bowl.
- Add the melted butter and rum and mix 20 sec/speed 8.
- 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.
I bought some apricots last week but had no precise idea of what to do with them. I looked around for some ideas and stumbled upon that yummy recipe from Puce bleue
. Instead of making individual portions though, I used a square silicone mould (20 x 20cm ) . The result exactly met my expectations: the soft apricots were melting in the mouth and their acidity balanced well with the sweetness of the cake and the caramel.
1 tsp vanilla essence
10g salted butter
8 to 10 apricots cut in half and stoned
100g unsalted butter, softened
40g muscovado sugar
1 tsp vanilla essence
50g ground almond
1 tsp baking powder
- Preheat the oven 180C (170C fan oven)
- If using a cake tin, butter the sides and line the bottom with baking parchment
- Stir the sugar and vanilla essence in a thick bottom pan.
- Cook over low heat until the sugar dissolves and turns a light brown colour (watch as if it cooks too much, it will turn bitter).
- Away from the heat, add the butter and stir well. Pour over the bottom of the cake tin or silicone mould
- Cover with the apricot halves
- Put all the cake ingredients in the TM bowl and mix 20 sec, speed 6 (or mix them by hand in a bowl) and pour the batter over the apricots, using a spoon to make sure they are all covered.
- Cook in the oven for 20 to 25 minutes.
- Turn over a serving dish as soon as it’s out of the oven