Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: Denzelmum on September 05, 2010, 03:14:34 am
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Made this yesterday, with less sugar (only 230g), and juice of the whole orange. I used square 23cm tray, it's a huge cake. Came out beautiful from the oven, however within an hour one part sunk, and when tried to cut, it's have soft part-oozing, decided to put back to the oven another 20 minutes. Still come out like having custard bit inside the cake (the bottom part exactly like butter cake, then come custard bit and the crunchy crust, maybe cook it way too long) , but taste so GOOD, evil cake! Next time will reduce the sugar to 200g, still sweet enough and orange juice also become natural sweetener.
Rate: 4.5/5
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Maybe your oven was too hot or the oven shelf too high, therefore a good crust had formed, and although it looked cooked it wasn't cooked underneath.The cake should have shrunk away slightly from the sides of the tin and when a skewer (or toothpick) inserted in the middle comes out clean.Hope this helps. :)
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Thank you cornish cream, maybe the oven. When I checked with cake tester it came out clean, but when I cut there is "custard" bit, which actually taste yum....
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Denzelmun I use this when I test my cake,
http://www.lakeland.co.uk/reusable-cake-tester/F/product/10711 and have good results with it, even though the reviews aren't very good.I don't know if you can buy something similar in Oz?
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I would say you just used the wrong sized cake tin. It needs a 20 x 30 tin to spread the mixture out.
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Thank you MeganJane!
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What a pity my 'mob' don't like coconut. DH can smell a teaspoonful at 50 paces.
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I have this in the oven now. It seems to be rising nicely in my slab tin (20 x 30cm). We have friends coming over for afternoon tea in less than an hour so I really hope it works out. I had to run out in the rain (twice!!!) whilst making it, so it had better work >:( ;D. I really need to go back to getting all of my ingredients out before I begin, to save me running to the hen house and lemon tree half way through!!!
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Hope things work out for your next attempt Denzelmum. Sounds like it may have benefited from longer, maybe slower cooking
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Thanks for the review, on my list to try :)
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Hi denzelmum,
i made this last saturday and the same thing happened to me. it came out with a crust ( which i actually like so no worries there ) and not cooked enough inside. i also had to put back in oven for another 15 mins. no doubt that it still tasted yum and i served it up to guests no worries at all. next time i will cook at 160 - 17- for a bit longer. it only lasted 2 days in our house!
Astrid
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I forgot to review this one. By the time mine was cooked on the inside (and I did use the large tin) it was overcooked on the outside. It was ok, but I won't be making it again. Definitely not the "best ever".
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I have to tell you guys that Nico Moretti's Coconut Cake is the best one I have ever tasted. The recipe is on a leaflet I received when I went to his first cooking class in Adelaide but is also in his book Cooking Passions: Food for Friends in which some of the recipes he has added conversions for the TMX. At our class he did not say we could not post his recipes done that night but from then on he did so I am going to be very brave and post this one. You will love it, my DD whips it up all the time and has even had to give the non-TMX version to her friends who are not lucky enough to have a TMX.
Cake Ingredients
170g raw sugar
120g butter
150g self raising flour
50g desiccated coconut
1 egg
60g milk
60g coconut milk
Ingredients - syrup
170g tin passionfruit pulp
50g water
60g sugar
150g whipping cream to serve
Pre-heat oven to 180oC. Grease and line a 20cm cake tin with baking paper. Place sugar into TM bowl and pulverise for 5 seconds on speed 9. Set aside.
Add butter to bowl and melt for 2 mins at 60o on speed 2.
Add all remaining ingredients to the bowl and mix for 30 seconds on speed 5.
Pour into cake tin and bake for 30 minutes in a fan forced oven or until a skewer withdraws dry when tested (may take longer in some ovens - should be golden brown on top). Allow to stand in the tin for 10 mins before turning onto a wire rack to cool. Wash and dry TM bowl.
To make syrup - place passionfruit pulp, water and sugar into TM bowl and cook for 7 mins at 100o on speed 4.
Allow to cool and thicken before serving.
Whip the cream and add 40g cooled syrup if you would like passionfruit flavoured cream.
Pour syrup over the entire cake (skewer all over first so syrup can soak into cake) or put over individual pieces as desired and serve with whipped cream.
Nico says this recipe can be doubled if required and there is no need for extra cooking time but DD has never done this.
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Sounds lovely JD!
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Thanks Judy this looks very moreish and I will give it a go.Will have to see if I can get my hands on a tin of passion fruit pulp, if not, could you suggest a substitute fruit? ;D
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CC, you can use fresh passionfruit pulp if you can't get the cans. As a substitute if you can't get either maybe try the same weight of canned mango or pineapple, pureed with a bit of the juice to make a pouring consistency as the canned passionfruit is very runny. If you use any of these ingredients in their fresh form you may need to use more water than stated as the syrup needs to be of a pouring consistency.
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Thanks Judy, I will see what I come up with. :)
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Have to agree the recipe posted bt JD was sooooooooo delicious!! Thaks JD.
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I agree with JD. I hadn't made the "best ever butter cake until Friday. I did it with some frozen raspberries plopped on the top & it took about 55 mins to bake. It was a bit overdone on the corners (I used a 23cm square silicon baking "tin") - which I don't find a problem as I like the crunchy bits. It was tasty but I'd definitely cook it at a lower temp next time. What am I saying??? Next time I'll go back to Nico's one as it's totally scrummy :)
One of my customers has also had a problem with it not cooking in the time said.....
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Good to see you back in the saddle. Thanks for the review. Stiil recall you washing dishes while everyone swooned over Nico ;)
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Yeah but then I got to sell his cookbooks & got some "personal attention"!!!
Eeek - that looks SO wrong now! I just meant I didn't get to not talk to him at all. He's great ;D
Funniest guest speaker we've had that I've seen was Chef Laurent - it was like an episode from The Muppets!!
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LOL - I know lots of ladies who would have liked to have had soem personal attention. We went to Italy with him ;)
Wish I'd managed to get to chef Laurent's night.
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I have to tell you guys that Nico Moretti's Coconut Cake is the best one I have ever tasted. The recipe is on a leaflet I received when I went to his first cooking class in Adelaide but is also in his book Cooking Passions: Food for Friends in which some of the recipes he has added conversions for the TMX. At our class he did not say we could not post his recipes done that night but from then on he did so I am going to be very brave and post this one. You will love it, my DD whips it up all the time and has even had to give the non-TMX version to her friends who are not lucky enough to have a TMX.
Cake Ingredients
170g raw sugar
120g butter
150g self raising flour
50g desiccated coconut
1 egg
60g milk
60g coconut milk
Ingredients - syrup
170g tin passionfruit pulp
50g water
60g sugar
150g whipping cream to serve
Pre-heat oven to 180oC. Grease and line a 20cm cake tin with baking paper. Place sugar into TM bowl and pulverise for 5 seconds on speed 9. Set aside.
Add butter to bowl and melt for 2 mins at 60o on speed 2.
Add all remaining ingredients to the bowl and mix for 30 seconds on speed 5.
Pour into cake tin and bake for 30 minutes in a fan forced oven or until a skewer withdraws dry when tested (may take longer in some ovens - should be golden brown on top). Allow to stand in the tin for 10 mins before turning onto a wire rack to cool. Wash and dry TM bowl.
To make syrup - place passionfruit pulp, water and sugar into TM bowl and cook for 7 mins at 100o on speed 4.
Allow to cool and thicken before serving.
Whip the cream and add 40g cooled syrup if you would like passionfruit flavoured cream.
Pour syrup over the entire cake (skewer all over first so syrup can soak into cake) or put over individual pieces as desired and serve with whipped cream.
Nico says this recipe can be doubled if required and there is no need for extra cooking time but DD has never done this.
I made jd's version of Coconut Cake but I had a senior moment and instead of serving the syrup with the cake I decided to pour the syrup over the warm cake. :-[ It was fine and tasted delicious.Everyone who has had a piece thinks so too. Infact DH is gobbling a slice at this very moment. :D :D
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Thanks for your receipe, JD. This is a regular! Easily double the recipe in one go, using 20cm square pan and 20cm round. One recipe of syrup is enough for both.
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Another tip I've recently learned about is the teflon cake strips. Good for a dense cake that needs slow cooking. I have never had much success with the Torte Caprese & always dreaded being asked to make one for a Cooking Class or similar event. With the teflon cake strips my last one was perfect.
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JD's recipe is one of my fav. Have made this many times, last time I didn't have coconut milk, but replace milk and coconut milk with carnation light evaporated coconut flavour. Works really well. Thanks again, JD.
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Oh pooh! I didn't read this review before making the EDC Best Coconut Cake!
It's in the oven and I've reduced the temperature to 150C fan forced, so hopefully it will cook through without getting too crunchy on the outside.
I reduced the sugar to 200g.
I want a cake to send out with lunches, not a dessert cake. Nico's sounds more like a dessert cake.
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Turned out beautifully! ;D
My tweaks:
Reduce sugar to 200g
Bake for 1 hour on 150C fan forced.
Served sliced with butter. Nom nom!
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I have made this cake several times also and it definitely needs the 20 x 30 tin not the square cake tin. I found the square cake tin made the cake too high and therefore it didnt cook properly but in the oblong tin it was perfect.
Also I have always wondered are the recipes in the TM Cookbooks written for fanforced ovens or should be reduce by 10 degrees if we are using fanforced???
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I always reduce by 20 degrees in my fan forced oven. Moderate is 160 degrees in my oven. :)
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I made EDC version today and it turned out wonderful - so said everyone at school. I made it in a rectangle tin and added stewed apple and shredded coconut on top. But as Meganjane said put a little less sugar in. This is a big mix - it has 4 eggs and 250g flour. :o
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Made this cake for the first time tonight straight from EDC recipe and cooked it in a large springform pan as I don't have a lot of kitchen equipment.
It cracked on the top and when I checked it ten minutes before time stated to leave it in, it was obviously not done - very squishy-looking as others have referred to. I too decided to leave it longer than given forty mins - mine would have been in closer to 55 and once out of the oven the cracks didn't seem as bad but the crust sure was obvious as has been commented on by others.
I can't wait to taste and report back but am disciplining myself as have guests coming and made it for the occasion.
After half an hour I moved it over and put another cake in with it, but :( sad to say it seemed nearly burnt on the side nearest the wall of the oven.
I am just wondering if anyone can recommend an icing to put over this as I'm thinking I'll just chip off the dark bit of the crust and slather it with butter icing or something.
Reserving judgment until I taste it. Talk again soon. :) Here's hoping.
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Would this (http://www.forumthermomix.com/index.php?topic=7280.0) one of Johnro's be what you are looking for Cecilia or this (http://www.forumthermomix.com/index.php?topic=6722.0) lighter one which could be used to cover the whole cake.
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Thank you so much, JD. I took a sliver off the side of the coconut butter cake and it tasted divine. The texture was marvellous - buttery and beautifully moist. I like coconut cake a bit more coconutty though so I'll ice it with oneo f those you've recommended and sprinkle with more coconut. :)
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After failed t over a year ago, retried again - but using lamington tin and came out perfect. All cooked and turn out lovely.
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I made this cake yesterday in a muffin tin. Made 9 muffin size cakes and my husband has devoured 7 of them in 24 hours. He said they are the BEST he has tasted in a long time. Thanks JD for posting the recipe.
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I made this in 20 cm square tin. It turned out fantastic! So quick & easy. It makes heaps of slices in a square tin, so it's really economical too :)
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We love this recipe too, I add a lemon & the zest.
Yum
H :)
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Have this in the oven now. Used juice of a whole lemon. :)
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Is it very coconutty?
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No not really, cp doesnt like coconut but likes the cake :)