Lemon poppyseed cake - gluten free

Lemon poppyseed cake

Not the best photo but the batteries ran out before I could take a better one.  Plus I had planned to either ice with a lemon buttercream or make a lemon syrup to pour over - however hungry mouths started devouring before it was even cool!

Here is the recipe:

3 cups GF flour - *  see note below
2 tsp GF baking powder (made up beforehand from Thermomix EDC book)
3/4 tsp ground sea salt
3/4 cups sugar - use rapadura or raw
1/2 cup butter (made in TM)
2 tblsp lemon rind
3 eggs
1 1/4 cup buttermilk (made in TM)
1/2 cup oil - eg rice bran, grapeseed, or nut oil

Method:
Grind almonds to make almond meal and set aside in large bowl with the rest of the flour mix, baking powder and salt.  Combine.
Place lemon rind and sugar in TM bowl and grind for 15 seconds on speed 10.
Add butter and cream on speed 5 until fluffy (about 10 seconds)
With blades turning on speed 4, add eggs 1 at a time until combined.
In a separate bowl, combine buttermilk and oil.
With blades turning on speed 4, alternately add the buttermilk mixture and the flour mixture until combined.  Pour into a greased 20cm springform tin and bake for 40 minutes at 180C or until cooked.

*  I make up a batches of GF plain flour using 2 cups rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour and leave in the cupboard to use in place of plain flour. For this recipe I used 2 cups of this mix and 1 cup of almond meal to give more depth to the flavour and moisture to the cake (and better nutritionally)

May competition

Who would like to receive a few extra goodies with their Thermomix this month?  Because it's Mother's Day, my Thermomix team are running a little competition.  Everyone who purchases a Thermomix this month will go in the draw to win a beautiful hamper full of wonderful gifts that we as a team have put together for you including Thermomix goodies, candles, natural therapy sessions, free cooking classes amongst other wonderful things.  As well as going into the draw for this, all purchases in May will also receive a bonus cookbook - the Best of our Recipe Community and I am also throwing in a My Way of Cooking book (RRP $60).  Let your partner know now what you'd like for Mothers Day!

12 months Interest-free

Finance is the perfect way to purchase you Thermomix if you'd like to spread the payments and even better is that we are offering 12 months interest-free on finance orders placed between now and the 8th June.  Give me a call if you'd like to organise buying your Thermomix this way.  Phone 0403765952

Wild Honey!

 Watch out for some recipes using wild honey soon - we just had over 2kg of honey removed from a hive in our garden!

Gluten Free Sweet Potato Loaf

This is similar in texture to a carrot cake

100g sorghum flour

100g potato starch

50g tapioca flour

2 tsps ground cinnamon

1 tsp GF baking powder (made in TM)

1 tsp bicarb of soda

1/2 tsp xantham gum

100g rapadura sugar

80ml grapeseed oil

60ml buttermilk (made in TM)

3 eggs

200g sweet potato, peeled and roughly chopped

100g zucchini, roughly chopped

Preheat oven to 160 C. Line a loaf tin with baking paper.

Place zucchini and sweet potato in TM bowl and chop on speed 5 for 7 seconds or until finely chopped. Set aside.

In TM bowl, combine flours, cinnamon, baking powder, bicarb of soda, xantham gum and sugar. Mix for 10 seconds on speed 5 until combined.

Add oil, buttermilk and eggs and mix on speed 5 for 10 seconds until combined - do not over mix

Add sweet potato and zucchini and mix on reverse, speed 3 for 5 seconds or until combined, do not over mix.

Spoon into prepared loaf tin and bake for 1 hour or until cooked thoroughly. Allow to firm up in tin for 10 minutes before turning out onto cooling rack.

Serve warm, spread with fresh TM butter.

Gluten Free Mixed Nut Slice

90g white rice

30g cornflour

40g rapadura sugar

100g butter (made in TM)

1 tblsp coconut oil

1 tsp vanilla extract

1 egg

Topping

150g mixed nuts eg almonds and cashews

1 tblsp maple syrup

2 tspns rapadura sugar

Preheat oven to 180C. Line a 10 x 7 inch rectangular baking tray with baking paper, leaving paper to overhang on each end.

Put sugar and rice flour in TM bowl and grind for 1 minute on speed 9. Add cornflour, butter, coconut oil, vanilla and egg and mix on speed 5 for 20 seconds until combined.

Spread the mixture evenly over the base of the prepared tin.

Without cleaning TM bowl, place nuts into bowl, lock lid and press turbo once until roughly chopped. Add maple syrup and remaining sugar and mix on speed 2 and reverse for 5 seconds or until combined. Press nut mixture evenly onto base.

Bake for 20 - 25 minutes or until evenly browned. Remove from oven and allow to firm up in the tin for a few minutes before gently lifting and placing on cooling rack. Cut into slices when cool.

In the Mix is second at the Gourmand World Cookbook awards! Congratulations Dani!

In the Mix: Great Thermomix Recipes, went to Paris this month to be part of the Gourmand World Cookbook Awards. In the Mix came in second! The award director, Edouard Cointreau, lavished In the Mix with praise.

This cookbook is a beautiful hardcover cookbook filled with Thermomix recipes and photos contributed by chefs and cooks from all over Australia.  If you'd like a copy of would like to have a look, let me know