Thermomix TM5 and the Ninja Smart lid, best cake ever!


Yet again my amazing kitchen duo has created the best cake ever leaving me time to trial a few butterflies on rice paper. Getting the paint consistency just right is always difficult so it's always best to do a few trial pieces first. Too thin and the paint bleeds into the paper, too thick and it causes issues later when backing the painting. All rice paper paintings require backing prior to framing as the paper is so thin. Click here 'Backing a rice paper painting' to view an epic fail when backing a painting either too full of paint, damaged, etc.

Anyway back to the best cake ever. I found a recipe online and adjusted it for my family's taste and to cook it in my new Ninja.


Citrus Meringue cake using a Thermomix (TM5) and baking in the Ninja smart lid (NSL)

Note- Minutes (m) / Degrees (d) / Seconds (s) / speed (sp) 

To save washing up, grind the orange and lemon peel for the cake in the TM5 first.

240g sugar and the peel from 1 lemon and 1 orange. Grind - sp9 / 8s and set aside.

Then make the Citrus curd.

115g sugar

Peel from 2 lemons and 1 orange (If you want it more orangy use 2 oranges and 1 lemon)

Grind - sp9 / 8s

Add

The juice from the 2 lemons and 1 orange.

80g butter and soften - 2m / sp3

3 egg yolks

1 egg 

Cook for - 6m / 80d / sp4

Set aside half of the curd to cool and the other half into a sterilised jar to enjoy later.

Then make the Citrus cake (No need to wash the TM5)

Put the butterfly whisk in the TM5 and return the cake sugar and peel you set aside into the TM5

Add

4 eggs and whisk 6m / sp4

Add

Juice from the orange and lemon (for a stronger citrus flavour, add 1tsp of orange or lemon flavouring)

80g oil

130g greek yoghurt

Whisk for 1m / sp3 then remove the whisk

Add

250g SR Flour

1tsp baking powder

Pinch of salt

Fold in flour

Pour into prepared tin with a cake liner and place on the lower reversible rack of your NSL

Add 650ml of water to the bowl of your NSL and place the reversible rack into the bowl. 

Set your NSL to steam bake at160d for 25 mins and you will be rewarded to find a perfectly cooked light and fluffy citrus cake when you next look inside.


While your cake is baking, make your Swiss meringue.

Make sure your TM5 and whisk is clean and spotless.

Put the left over 3 egg whites from making your citrus curd into your TM5

Add 140g sugar

Pinch of salt

Cook and whisk 4m / 70d / sp2

Insert the butterfly whisk and whip for 5 m / sp3.5 without the measuring cup
This swiss meringue is such silky yumminess, it's my new favourite thing to make.


Place the meringue into a large icing bag ready to pipe. 

When the cake is cooled, slice it in half and use the cooled lemon curd as a filling.

Top the cake with the meringue and if you have one, use a blow torch on the meringue.

Store in an airtight container in the fridge, if you can keep it at all that is. It's so delicious you will want to share it with family and friends and eat it all.

Well after typing all that I want to test I have written it out correctly, so I will just have to make it again. So painting will just have to wait!

Until next time

Stay safe and Love and Light peeps

dbee x

PS - If you have a TM5 or NSL and would share a recipe with us all, please do comment below. 




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