Nat Sanderson is our blogger of the week and hasn't she done us proud with this delicious family cake? If you haven’t checked out her site, Nat's Thermomixen in the Kitchen, head on over and you will find a whole lot of great recipes as well as hints and tips on getting the most out of your machine.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 140 Grams golden syrup
- 100 Grams dark brown sugar
- 125 Grams butter diced BUY
- 250 Grams SR flour
- 1 Teaspoon bicarb soda
- 1 Tablespoon ground ginger
- 310 Grams milk
- 1 large egg
- 2 pears, peeled, cored and diced
Preheat oven to 170ºC and line a square baking tin with baking paper.
Weigh butter, golden syrup and sugar into Thermomix bowl and cook 5 min/90ºC/speed 2.
Add dry ingredients, milk & egg and mix 4-5 sec/speed 4 until flour is just combined. Don't be tempted to over mix as this will keep the cake light and fluffy.
Add pear pieces and mix 3 sec/Reverse/speed 2.
Pour cake mixture into baking tin and bake 60 minutes or until cooked (test with a wooden skewer, it is ready when it comes out clean).
Cool in tin for 10 minutes, then cool on a wire rack until cold.
Tastes even better the next day (if you can resist!)
For a richer flavour, use 70g golden syrup and 70g of treacle.