- 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
8Recipe 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
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.
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