The famous 30-second Thermomix Cake!
Once upon a time, at least 7 years ago, when I first purchased my favourite kitchen machine, I learned how to make this cake. I learned how to make so many things that I actually forgot all about this incredible recipe. I have not made it for 7 years. That is about to change.
A large loaf pan is a bit too small for the batter, so next time, I will make 2 smaller loaves. This is an ultra-moist, deeply flavourful, intently moist cake with a lovely fine crumb and absolutely effortless to make. (If you know a better word than absolutely, please share it with me in the comments at the bottom. I detest the word, yet use it all of the time.)
Mom was coming to a Sunday dinner a couple of weeks ago and I didn’t have any dessert. What to make? I went into my old files and found this recipe and in 30 minutes, there it was! It will be delicious in cup cakes and in a two-layered round 8 inch birthday cake format as well as the medium loaf pans. The unbelievable ingredient in this cake is one whole orange. Yup. The entire big juicy succulent citrus globe, skin and all.
Butter and flour your pan for easy release. Prepare your mis en place.
Wash and quarter the orange and scale the butter into the TM bowl.
Seconds later, voilà!
Add remaining ingredients to combine, and look at this gorgeous batter!
I knew I might be in trouble when the batter filled the pan. Two thirds to three-quarters full is the most batter for any pan. This batter expands considerably and a pan filled two thirds full with this batter would be perfect.
It did sink in the middle a little, but not significantly.
I over beat the icing and ended up with a thick glaze. Don’t do that. It was still lovely, but it would be better whipped.
The little saucy lipped flair at the bottom of the loaf is due to over-filling the pan.
Garnishing with extra zest adds interest, colour and another pop of flavour. Even Vanja enjoyed his slice and he is not a cake man.
Anyone else ever make Orange Cake anymore? It used to be Grandma Maude’s favourite.
Orange Sunkist Cake with Sunkist Cream Cheese Frosting
Ingredients
Ingredients for the cake:
- 1 whole Sunkist orange , quartered
- 160 g sugar (3/4 cup)
- 170 g butter (3/4 cup) (softened)
- 4 eggs
- 30 g of baking powder (2 Tablespoons)
- 250 g flour (1 cup)
- Ingredients for the frosting:
- 110 g unsalted butter (1/2 cup) , room temperature
- 210 g cream cheese (9/10 cup) , room temperature
- 30 g . freshly squeezed Sunkist® orange juice (2 Tablespoons)
- 15 g finely grated Sunkist® orange zest (1 Tablespoon)
- 450 g sugar (2 1/4 cup) , powdered
Instructions
Instructions for the cake:
-
Preheat oven to 350°F; grease and flour 8 inch square, round or loaf pan
-
Place the Sunkist into TM bowl and pulverize for 10 seconds on speed 0-10
-
Scale remaining ingredients into TM bowl and mix to combine for 20 seconds on speed 7
-
Pour batter into prepared pan; bake for 30 minutes
Instructions for the frosting:
-
Scale sugar into TM bowl; pulverize for 1 second 3 times at Turbo
-
Scale butter, cream cheese, orange juice and orange zest into TM bowl; insert butterfly and whip until fluffy for 45 seconds on speed 4
-
Frost and decorate with sugared orange segments, if desired
I have started to build an Alberta Thermomix Power Team of Consultants who love the machine and want to sell it. I have never focused on this aspect of the business before, but now is the time. I will be away for the month of May, but if you are inter
Valerie, orange cake has to be one of my all time favourites, especially with orange icing. Orange chiffon cake, orange loaf (just substitute an orange for the lemon in your lemon loaf recipe), cranberry orange quick bread, dark chocolate orange cheesecake and now this one, which I’m sure I can figure out how to make without your magical machine. Brendi
Haha!
You are funny, Brendi!
Orange cake is a love it or leave it kind of thing for some people. I am definitely not an orange chocolate kind of gal. I always provide instructions for how to make the recipe if it can be made without the Thermomix… so let me know how it goes!
🙂
Valerie
Yummy!
This sounds delicious! Have fun in the maritimes!
I have the magical machine too, and I am going to make it in the next few days.
I’ll let you know how it goes. Thanks Valerie.
Nancy
Great, Nancy!
🙂
V
This recipe sounds delicious. I don’t own a thermomix so l’m wondering if l can just do everything in a food processor, or should l be creaming the butter with the sugar as in a normal recipe. Obviously l would grind the orange in a food processor.
I came across a similar recipe which calls for melting the butter and then adding it. I know that these could all result in different results, and l love the look of yours.
Keep up the great work you do on your website. I love your recipes and reading your stories.
Hi Branka!
So lovely to “meet” you! You could certainly try, but one of the reasons I posted this recipe so long ago is that is takes second in the Thermomix and is so moist, gorgeous and delicious. I am pretty confident that it will be very difficult to get the results with any other device – but, if you are motivated, give it a go and let me know how it turns out for you!
Hugs and Dobra Dan!
Valerie
Would love to make this but won’t take the time to deal with conversions for American metrics. I don’t even know what “scaling” means and can’t find it as a baking term.
Hi Lydia
I have now added the US measurements into the recipe for you – and “scaling” refers to “weighing” the ingredients in the Thermomix machine – didn’t have time to write the entire recipe over right now – it’s an oldie bit a goodie.
Let me know if this helps and if you make and enjoy it! We love it.
🙂
V