I love food magazines so when a couple of copies of the new Thermomix magazine, TMix+ landed in my mailbox, I was so excited I could have jumped on a doll house. TMix+ is the first English language magazine printed for the Thermomix in the world and as well as the delicious looking hard copy, there’s a web only version too with access to all the recipes.
The magazine is excellent quality and excellent value. Each issue showcases a wide range of recipes with everything from salads to soups, entrees to mains and desserts to teatime treats the CWA would be proud of. Although the recipes have been created to use specifically for use in the Thermomix, you don’t have to be a Thermomix owner to love this magazine. It’s chock full of conversations with chefs and cooks, essays on ingredients, the history of recipes and the photos are just droolsome.
Of course, I started with the easiest recipe I could find, a Pound Cake from Issue 1 Spring/Summer because a) I’m lazy and b) I love cake.
photo credit: TMix+ Magazine
Anyhoo, I took the classic pound cake recipe and added a cinnamon twist and some maple cinnamon icing. Because icing is nicing. I also swapped the loaf tin for a bundt tin, because I’ll use any excuse to get my bundt in the oven!
It turns out a pound cake was named not because of it’s cost, but after the weight of the ingredients; a pound of butter, a pound of sugar and a pound of self raising flour. A 454 gram cake just doesn’t have the same ring to it, does it? In America, they call this a cobbler, but I’m calling it good-old fashioned deliciousness.
I’m of the belief that everyone should have their cake and eat it, so I’ve included a traditional recipe too!
Ingredients – Thermomix
250g sugar
250g unsalted butter, softened
4 large eggs, room temperature
250g self raising flour
1 teaspoon cinnamon
pinch of salt
1 teaspoon vanilla essence
FOR THE MAPLE CINNAMON FROSTING
150g icing sugar
1/4 teaspoon cinnamon
1 tablespoon butter, softened
1/2 teaspoon vanilla
60g maple syrup
How to – Thermomix
- Preheat oven to 180C/160C fan-forced.Grease and flour a bundt tin. Make sure the bundt tin is really well-greased with melted butter and lightly flour the tin.
- Weigh the sugar into TM bowl and set dial to closed lid position. Blitz on Turbo 2 or 3 times.
- Add the rest of the ingredients. Mix for 20 seconds on speed 9.
- Scrape down sides of bowl and mix for another 10 seconds on speed 9.
- The mixture will be quite thick but pourable. Scrape the mixture into prepared tin.
- Bake for about 45 minutes, or until a cake tester inserted into the cake comes out clean.
- Allow to cool in the tin before turning out to cool on a wire rack.
- For the icing, place all ingredients in TM bowl and blitz for 20 seconds on speed 9. If the icing is too stiff, add a little milk or a dribble more maple syrup. Drizzle the icing over the cooled cake using a ziploc bag with the corner snipped off.
Ingredients – Traditional
250g caster sugar
250g unsalted butter, softened
4 large eggs, room temperature
250g self raising flour
1 teaspoon cinnamon
pinch of salt
1 teaspoon vanilla essence
FOR THE MAPLE CINNAMON FROSTING
1 cup icing sugar
1/4 teaspoon cinnamon
1 tablespoon butter, softened
1/2 teaspoon vanilla
1/4 cup maple syrup
How to – Traditional
- Preheat oven to 180C/160C fan-forced.Grease and flour a bundt tin. Make sure the bundt tin is really well-greased with melted butter and lightly flour the tin.
- Beat together butter and caster sugar until pale and creamy. This should take about 3 to 4 minutes.
- Add eggs, one at a time, mixing well after each addition
- Sift in flour, salt and cinnamon and mix until you have a smooth batter.
- The mixture will be quite thick but pourable. Scrape the mixture into prepared tin.
- Bake for about 45 minutes, or until a cake tester inserted into the cake comes out clean.
- Allow to cool in the tin before turning out to cool on a wire rac
- For the icing, mix all the ingredients together until you have a thick paste.If the icing is too stiff, add a little milk or a dribble more maple syrup. Drizzle the icing over the cooled cake using a ziploc bag with the corner snipped off.
TIP! If you like your icing to be drizzled rather than piped, just add a little more milk or maple syrup to the icing mixture.
I was sent two copies of TMix+ Magazine to review. The original Pound Cake recipe is by Lesley Russell. All opinions, icing errors and recipe tweakings are my own!
