THERMOMIX ® RECIPE

1 Lumberjack Cake

Recipe's preparation

Method

Preheat oven to 180°C
Lightly grease and line a 22cm round cake tin and set aside
Weigh into "Closed lid" 200g pitted dates. Insert mc into the lid and chop dates 8 secs sp 7.
Add in 300g water, insert mc into lid and cook for 5 mins 100°C sp 1.
Blend dates for 10 secs sp 4 and then scrape down the sides of the "Closed lid" .
Add 1 tsp bicarbonate soda and combine for 3 secs sp 2.
Transfer date mixture to a small bowl and set aside to cool slightly.
Wash and dry "Closed lid" and lid.
Add in the quartered and cored apple pieces. Grate for 3 secs Turbo.
Set apple aside in a small bowl.
Weigh in butter and caster sugar and cream together for 45 secs sp 4.

Scrape down the sides of the "Closed lid" and add in egg and Vanilla Paste and continue to mix for 15 secs sp 4.
Scrape down the sides of the "Closed lid" .
Add in reserved date mixture and grated apples and mix for 30 secs sp 2.
Remove mc and place a small bowl on the lid and weigh in both the plain flour and SRF.
Insert butterfly whisk, Select sp 2 and add in flour in two batches allowing it to mix in before adding more. Continue until all the flour has been added then increase speed to sp 3 until well combined.
Pour cake batter into prepared cake tin and bake for 40 mins.
When there is 5 mins baking time remaining prepare your topping for the cake.
In a clean "Closed lid" add in 75g softened unsalted butter, 95 g brown sugar, 80 g milk and 60 g shredded coconut.
Cook for 3 mins 60°C sp 1.
Remove cake from the oven and carefully spread the topping over the entire cake.
Return the cake to the oven and bake for a further 20-30 mins until topping is golden and a skewer when inserted comes out clean.
Cool the cake completely in the tin. Once cooled remove cake from the tin to a serving plate and dust lightly with icing sugar. Serve with a dollop of whipped cream or warm the cake and serve with vanilla ice cream.