Baking - sweet

thumbnail image 1
thumbnail image 1
Preparation time
5min
Total time
45min
Portion
12 piece(s)
Level
easy
  • TM 6
  • TM 5
  • TM 31
published: 2020/06/12
changed: 2020/06/12

Ingredients

Crumble topping

  • 120g plain flour
  • 50g raw sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 85g Butter
  • 1/2 tsp vanilla

Cake

  • 115g Butter
  • 200g raw sugar
  • 1 tsp vanilla
  • 2 eggs
  • 230g Sourdough Discard
  • 240g plain flour
  • 20g instant potato mix, I HAVE NO IDEA WHY, IT WAS PART OF THE ORIGINAL RECIPE!
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 55g Milk
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Recipe's preparation

    CRUMBLE TOPPING
  1. Combine flour, sugar, cinnamon and salt for 5 seconds, speed 4. Set aside.
  2. Add butter and vanilla to bowl and heat for 90 seconds, 50 degrees, speed 3.
  3. Scrape down the bowl and heat for a further 1 minute, 50 degrees, speed 2.
  4. Return the flour mix to the bowl and mix for 10 seconds, speed 3.
  5. Scrape down the bowl and mix for an addtional 5 seconds, speed 3. Set aside.
    6. CAKE
  6. Without cleaning the bowl add the butter and raw sugar and mix for 90 seconds, speed 3.
  7. Add vanilla and eggs and mix for 10 seconds, speed 3.
  8. Add the sourdough discard and mix for 20 seconds, speed 2.
  9. Add the plain flour, instant potato, salt, baking powder and bicarb soda and mix for 10 seconds, speed 4. Scrape down bowl.
  10. Add the milk and mix for 1 minute, speed 4. Scrape down bowl and mix for a further 10 seconds, speed 2.
  11. Pour into a slice tin lined with baking paper long enough to come up the sides to making lifting the cake out of the tin easier once cooked.
  12. With wet hands, press batter into tin so it's even.
  13. Sprinkle topping onto cake and press down gently to ensure it's secure in the batter.
  14. Cook at 180 degrees for 30 minutes and than a further 10 minutes at 160 degrees. Check with a skewer to ensure it's cooked through.
  15. Rest for 10 minutes before lifting out of the tin on to a wire rack to cool.
  16. Enjoy!!

Thermomix Model

  • Appliance TM 6 image
    Recipe is created for
    TM 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.
  • Appliance TM 5 image
    Recipe is created for
    TM 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!
  • Appliance TM 31 image
    Recipe is created for
    TM 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.

Recipe's categories:
Afternoon tea Alcohol-free Nut free Baking BBQ Everyday Holiday Kids in the kitchen Picnic Creative Cake Dessert

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Cinnamon Teacake using Sourdough Starter Discard
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Comments

  • 4. March 2024 - 09:21
    4.0

    Very light cinnamon flavour and good texture cake. I cooked in x2 silicone loaf pans and as my starter wasn't very old (ie "spent" and runny) I added a spoonful extra of milk. Subbed potato flakes with potato flour (as it helps with retaining freshness in baking).

    Did my topping as "all in" and whizz a few seconds Sp5. Worked well.

    Could you put recipe inspiration origin into notes? I'd like to look at others from the source...🙏

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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