Blueberry cinnamon roll

baking, cake


blueberry cinnamon bun cake

  • Servings: 12-16
  • Difficulty: easy
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310g plain/all purpose flour

5g salt

7g baking powder

½ tsp bicarbonate of soda/ baking soda

15g cinnamon (use less if you are not too keen on cinnamon)

125g unsalted butter

365g caster/bakers sugar

3 eggs

12g vanilla extract or seeds of a vanilla pod

315g sour cream

225g fresh blueberries

Icing/powdered sugar to dust

Preheat oven to 180°C/350°F

Prepare tin – I used the Williams Sonoma pull apart Cake Pan to get this effect.


Whisk together the dry ingredients in the Thermomix bowl sp 3 for a few seconds.

Tip out and Set aside

If the butter is cold soften it on 50° sp3 until creamy

Add the sugar and mix well.

Add the eggs and vanilla, one at a time through lid sp 4

Add the flour mixture, alternately with the sour cream until well blended

Tip into the cake pan, level

Bake in preheated oven for 40 minutes, test doneness with a skewer

Cool in pan for at least 15 minutes before inverting onto a wire cooling rack.


Sprinkle with icing sugar just before serving.

Serve with crème fraîche and more berries.






Banana streusel cake

baking, cake

Streusel topped 'coffee' cakes are extremely popular and this one with a seam of banana and Nutella is no exception. In the US these are commonly baked in 33cm/13″ x23cm/9″ traybake tins. There is a lot of mixture in these recipes and I prefer to make a dozen streusel topped muffins and use a smaller cake pan. Use what works best for you.

This particular combination comes from New York bakery, Ovenly. If I had scaled down the ingredients I could have made it in the Thermomix but I used a stand mixer to use the quantities given below.

banana Nutella streusel cake

  • Servings: 16
  • Difficulty: easy
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Cake batter

225g unsalted butter, melted

240g buttermilk

60g sour cream

4 large eggs

10g vanilla extract

560g plain/all purpose flour

7 g salt

Pinch baking powder

15g baking powder

430g caster sugar



2 bananas, thinly sliced

150g Nutella warmed in microwave to help spread

45g soft brown sugar


Streusel topping

60g unsalted butter, melted

30g soft light brown sugar

150g Plain/all purpose flour

1 tsp ground ginger

1 tsp cinnamon

Preheat oven to 180°C/350°F

Prepare tin 33x23cm / 13″/9″ or muffin tins and a smaller tin


Make the streusel topping and set aside.

To make the batter:

Whisk together the cooled melted butter, eggs, sour cream, buttermilk and vanilla extract

Whisk the dry ingredients, flour, sugar, baking powder,baking soda and salt

Beat the wet ingredients into the dry until well combined

Spread half the mixture on the baking pan or muffin cases.

Lay the banana slices over the batter

Drizzle the Nutella over the banana

Spoon the remaining cake batter over the filling

Lightly press the streusel topping over the batter

Bake in preheated oven for 50 minutes for traybake tin, 20 minutes for muffins

Check for doneness with a skewer.





Pear and chocolate tart

baking, tart, thermomix
There are a lots of components to this dish but it is well worth the effort. You can mix it up by using your own favourite sweet pastry.

The original recipe from which I have adapted this for the Thermomix is in Will Torrent's Pâtisserie at Home

pear and chocolate tart

  • Servings: 12
  • Difficulty: medium
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Pâte Sablée

200g unsalted butter

100g icing sugar

Pinch salt

Seeds from a vanilla bean

Finely grated zest of lemon

1 egg and 1 egg yolk

250g plain /all purpose flour


Chocolate hazelnut frangipane

50g good quality dark chocolate ( I used 70% callebaut chips)

100g unsalted butter

100g caster sugar

75g ground hazelnuts

25 g ground almonds

40g plain flour

Poached pears

6-8 pears ( if you want to used tinned pears you won't need to poach them)

Poaching liquor:

750ml bottle of white wine

50ml Poire William liqueur or calvados

200g sugar

Juice and grated rind of a lemon

A vanilla pod split.


Pâte Sablée

Always try to make a pâte Sablée a in advance (it is VERY) crumbly so benefits from at least 3 hours in the fridge or ideally overnight. Roll out between cling film or remove the base from your flan tin and roll on that leaving an overhang to press up the sides of the pan.

Unlike a standard short pastry, you don't want the butter straight from the fridge. Cream the butter, sugar and salt in a stand mixer. I used the Thermomix speed 4 until creamy.

Blend in the vanilla seeds and the lemon rind

Add the eggs followed by the flour.

Try not to overwork the mixture. Tip it out onto a pastry sheet before it is fully incorporated. If it looks too dry add small amounts of water. I find two whole large eggs is too much but two small eggs might well work. Better to adjust once you have added the flour.

Wrap in cling film and refrigerate for at least 2-3 hours or overnight.

Line one 22cm loose base flan tin or 4-6 individual tins (depending on size)

Pop back into fridge until needed

Poached pears

The poaching liquid makes a wonderful granita so I recommend you pour it into shallow containers and freeze. I served in martini glasses before the desert course. You could serve a smaller amount in a shot glass alongside the tart.

Peel and core the pears and put them into a saucepan. If you are using 4 you would be able to fit them into the TM bowl.

Add all the remaining ingredients and cover with a disc of baking paper.

Bring to boil and simmer for 20-30 minutes depending on how firm the pears are. Don't allow to get too soft.

Remove from pan. Set aside and freeze liquid in shallow container if making a granita. Alternatively make an ice cream.

Chocolate frangipane

I suggest doubling the quantity given above. You won't need this quantity for a shallow tart but it is a very versatile filling and you might want to freeze a second desert.

If using the Thermomix grind nuts sp 10 until fine and set aside

Soften butter in TM bowl at 50°

Melt chocolate in TM bowl at 50° sp 3 or in a microwave. Set aside

Beat the butter and sugar in a stand mixer or Thermomix

Add eggs

Fold in ground hazelnuts, almonds and flour .

If using the Thermomix all the ingredients can be added to the melted chocolate and mix well sp 3-4

To finish

50g flaked almonds

50g sieved apricot jam and 1 tbls water

Preheat oven to 180°C/350°F


Remove pastry shells from fridge

Spread the chocolate frangipane evenly on base

Halve the cooled pears and place evenly on top of frangipane

Sprinkle with flaked almonds if liked

Bake in preheated oven. 30 minutes for individual tartlets, 40-45 for large tart.

Remove from oven and brush with apricot glaze while still warm.

This works perfectly with a crème fraîche, chocolate sauce, ice cream ( but maybe not all of the above!)