- 200 grams brown sugar, soft
- 50 grams plain flour
- 80 grams unsalted butter
- 340 grams Fresh Mulberries
- 300 grams plain flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 125 grams unsalted butter
- 200 grams caster sugar
- 3 eggs
- 250 grams sour cream
Recipe is created for
TM 5Please 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!
Place brown sugar and flour into TM bowl
Mix together on speed 6 for 8 seconds. Mixture should resemble coarse breadcrumbs.
Preheat oven to 180C
Sift flour, baking powder and salt into a separate bowl.
Place butter and sugar into TM bowl and cream together for 30 seconds speed 4
Add eggs one at a time mixing on speed 4 for 20 seconds between each egg
Add 1/2 the flour mixture and 1/2 the sour cream and mix speed 4 for 20 seconds
Scrape the sides of the bowl
Add the remaining flour and sour cream mixture and mix for a further 20 seconds on speed 4
Pour the batter into a greased 23cm spring form cake tin. Sprinkle with the mulberries and sugar mixture.
Bake the cake for 50 minutes or until a skewer comes out clean.
Leave to cool in the tin for 10 minutes, then turn out onto a wire rack, topping side up.
Serve warm or at room temperature with fresh cream
Accessories you need
You can substitute the Mulberries for blueberries
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.