Chocolate Pear Cake
Ingredients
Poached Pears
200g Sugar
250ml Water
250ml Red wine
3 Pears, peeled
Chocolate Cake
100g Butter
200ml Water
50g Cocoa powder
220g Cake flour
5ml Baking soda
5ml Baking powder
160g Caster sugar
2 Eggs
100ml Buttermilk
Method
Place sugar, water, and red wine in a medium-sized pot and heat until it reaches a boiling point.
Place peeled pears in the syrup and reduce heat to a slow simmer.
Poach the pears for 7 minutes, but do not allow them to cook until they are too soft.
Remove the pears from the syrup and let them cool.
Continue to cook the syrup until it has reduced by two-thirds and forms a dark red wine syrup. Let it cool.
Cake: Preheat the oven to 160°C (320°F).
Line and grease a loaf pans with baking paper.
Place butter and water in a medium-sized pot and heat until it reaches a boiling point.
Add cocoa and mix well.
Sift flour, baking soda, baking powder, and caster sugar into a large mixing bowl.
Mix eggs and buttermilk.
Add the cocoa and buttermilk mixture to the dry ingredients and mix well.
Fill the pan with the batter and place pears into the batter.
Bake for 30-35 minutes.
Allow the cake to cool in the pan for 10 minutes.
Carefully remove the cakes from the pans using the baking paper.
Place them on a serving platter and garnish with whipped cream and the cooled red wine syrup.
Enjoy your Chocolate Pear Cake
Classic French Soufflé
Ingredients
Serves 6
3 Eggs, separated
1 Teaspoon Vanilla extract
75g Caster sugar
35ml Cake flour
35ml Cornstarch
300ml Milk
2ml Cream of tartar
50g Caster sugar
Icing sugar for dusting
Vanilla custard for serving
Method
Preheat the oven to 180°C (356°F).
Place egg yolks, vanilla extract, caster sugar, all-purpose flour, cornstarch, and half of the milk in a medium-sized mixing bowl. Whisk until you have a smooth mixture.
Heat the remaining milk to a boiling point in a medium-sized pot and pour it over the egg mixture while continuously whisking.
Pour the mixture through a sieve back into the pot and whisk over low heat until it becomes smooth and thick.
Pour the mixture into a clean glass bowl, and place plastic wrap directly on the surface to prevent a skin from forming.
Let it cool to cold and set.
Grease 6 ovenproof cups with a volume of 250ml each with non-stick cooking spray.
Place egg whites and cream of tartar in a medium-sized mixing bowl and whisk until stiff peaks form.
Gradually add the caster sugar while continuing to whisk until it's glossy and stiff.
Gently fold the egg white mixture into the cooled vanilla custard mixture.
Divide the mixture between the cups - it should be filled to about 2 cm from the rim.
Place the cups on a baking sheet in the preheated oven and bake for 30 minutes, or until puffed up and are cooked through.
Sift icing sugar over the tops and serve warm with vanilla custard.
Enjoy your Classic French Soufflé
Dark Chocolate Soufflé
Ingredients
Serves 6
125g Granulated sugar
90g Butter, diced
180g Dark Chocolate, finely chopped
4 Eggs, separated
1 Teaspoon Vanilla extract
2ml Cream of Tartar
60g Caster sugar
Cocoa powder for dusting
Vanilla custard for serving
Method
Grease 6 ovenproof cups with a volume of 250ml each with non-stick cooking spray.
Spoon sugar into the cups and shake until the insides are completely coated with sugar. Discard the excess sugar.
Place butter and chocolate in a heatproof bowl over a pot with about 3cm of simmering water. Make sure the bowl doesn't touch the water.
Stir until the chocolate and butter have melted.
Add egg yolks and mix well with a balloon whisk. Let it cool to room temperature.
Preheat the oven to 180°C (356°F).
Place egg whites, vanilla extract, and cream of tartar in a medium mixing bowl and whisk until stiff peaks form.
Gradually add caster sugar while continuing to whisk until it's glossy and stiff.
Gently fold the egg white mixture into the chocolate mixture.
Divide the mixture between the cups - it should be filled to about 2 cm from the rim.
Place the cups on a baking sheet in the preheated oven and bake for 30 minutes, until puffed up and are cooked through.
Dust with cocoa powder and serve warm with vanilla custard.
Enjoy your Dark Chocolate Soufflé
Glazed Pineapple and Cherry Cake
Ingredients
Topping:
70g Butter, melted
85g Brown sugar
1 Can of pineapple rings, drained
10 Red glace cherries
Crème fraîche for serving
Cake Batter:
90g Butter
200g Caster sugar
15ml Lemon zest
1 Egg
250g Self-rising flour
2ml Salt
140ml Milk
Method
Preheat the oven to 180°C (356°F).
Line a 22cm cake pan with baking paper and spray it with non-stick cooking spray.
Topping:
Mix the melted butter and brown sugar.
Then spread it at the bottom of the cake pan and shake it gently so that the pan has an even layer of sugar and butter.
Place the pineapple rings on top and put a glace cherry in the center of each ring.
Batter:
Place the butter, caster sugar, and lemon zest in a medium mixing bowl and whisk with an electric mixer until light and creamy.
Add the egg and whisk well.
Fold in the self-rising flour, salt, and milk until a smooth batter forms.
Spoon the batter on top of the pineapple rings.
Bake for 30 minutes in a preheated oven or until a toothpick comes out clean.
Let it cool for 5 minutes.
Invert the cake onto a serving plate and serve with crème fraîche.
Please note: You can swop out Pineapple with canned apricots. If so, leave out the cherries.
Enjoy your Glazed Pineapple and Cherry Cake
Caramel Banana Cake
Ingredients
Cake
5 ripe bananas (for the topping)
200ml milk
125g soft butter
350g self-raising flour
300g granulated sugar
2 eggs
Pinch of salt
5 ripe bananas for batter
2ml bicarbonate of soda
5ml white vinegar
Sauce
250g can of caramel condensed milk
250ml cream
Method
Cake:
Preheat the oven to 180°C (356°F).
Line a 20 x 14 cm loaf pan with baking paper and spray it with non-stick cooking spray.
Slice the bananas for the topping into slices and tightly arrange them in the bottom of the prepared pan.
Heat the milk and butter until melted.
Mix self-raising flour and granulated sugar in a large mixing bowl.
Whisk the eggs and salt together until frothy.
Mash the ripe bananas and mix them with the whisked eggs.
Add the warm milk to the banana and egg mixture and mix well.
Gently fold the milk mixture into the dry ingredients to form a loose batter.
Combine bicarbonate of soda and vinegar, and stir it well into the batter.
Pour the batter over the bananas in the pan.
Bake for 30 minutes.
Allow it to stand for 5 minutes and then invert it onto a serving plate.
Serve with caramel sauce.
Sauce:
Stir the caramel condensed milk and 250ml of cream over low heat until a smooth sauce forms.
Enjoy your Caramel Banana Cake
Fudge Apple Tart
Ingredients
Crust
250g Cake flour
110g Butter
50g Granulated Sugar
70ml Ice water
Filling
1 Cup Milk
1/2 Cup Cream
4 Egg yolks
2 Eggs
1 Teaspoon Vanilla extract
80g Sugar
6 Red Apples, peeled and cored
Fudge Sauce
200g Fudge
140ml Milk
Method
Crust
Preheat the oven to 180°C (356°F).
Place flour, butter, and granulated sugar in the bowl of a food processor.
Pulse at high speed until the mixture resembles coarse sand.
Add ice water and mix until everything comes together in a ball.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 20 minutes.
Roll out the chilled dough on a floured work surface to about 3mm thick.
Line a 35 x 15 cm loaf pan with parchment paper and generously spray it with non-stick cooking spray.
Line it with the dough.
9. Blind bake (see tip) for 15 minutes.
Remove the rice and beans, and bake further until golden brown, about 5 minutes.
Reduce the oven temperature to 160°C (320°F).
Filling
Whisk together milk, heavy cream, egg yolks, eggs, vanilla extract, and sugar until well combined.
Pour through a sieve into the crust.
Use a sharp knife to make shallow cuts about three-quarters through each apple on the stem end.
Arrange the apples with the cut sides up in the filling.
Place the loaf pan in a baking dish and fill the baking dish halfway with warm water.
Cover with foil and bake for 60 minutes or until the filling is set like jelly.
Remove from the oven, let it cool slightly, and refrigerate.
Fudge Sauce
Place the fudge and milk in a medium saucepan and stir over moderate heat until a smooth mixture forms.
Carefully remove the cooled tart from the pan and serve with fudge sauce.
Tip: Blind baking means lining the crust with parchment paper and then adding raw rice or beans on top. This is removed halfway through the baking process. The crust is then baked further until golden brown.
Enjoy your Fudge Apple Tart
Almond and Apple Tart
Ingredients
400g Puff pastry, thawed
130g Butter
120g Granulated sugar
1 Egg
220g Finely chopped Almonds
80ml Cake flour
8 Red Apples, peeled and cored
Method
Roll out the puff pastry on a floured work surface.
Use a rolling pin to roll the pastry to about 3mm thick.
Cut the pastry into a neat rectangle and trim about four strips, each 1cm wide, from the edges.
Place the rectangular pastry on a baking sheet sprayed with non-stick cooking spray.
Brush the edges with water and attach the 1cm strips all around the edges of the rectangle. Preheat the oven to 200°C (392°F) while you prepare the filling.
Filling:
Beat the butter and granulated sugar until light and creamy.
Add the egg and beat for an additional 1 minute.
Stir in the chopped almonds and flour. Mix well.
Spoon the filling on top of the pastry between the edges, spreading it evenly.
Slice the apples in half with a sharp knife, then into thin slices.
Arrange the apple slices closely together to cover the filling.
Bake for 35 minutes or until golden brown and cooked.
Serve warm with ice cream or thick cream.
Enjoy your Almond and Apple Tart
Traditional Milktart
Ingredients
200gm Tennis / Tea biscuits
120gm Butter melted
700ml Full Cream milk
1 Tin Condensed milk
2 Teaspoons Vanilla extract
2 Eggs separated
50gm Cornstarch
50ml Water
Pinch of Salt
Ground Cinnamon to decorate
Method
Break the Tennis biscuits into fine crumbs by hand or by using a food processor and mix in the melted butter until well combined.
Line the base and sides of 12× 8cm individual tart cases with the biscuit crumbs and press to compact.
Place in the fridge or freezer to set while you make the filling.
Filling
In a pot, heat the milk, condensed milk and vanilla over a medium until boiling point (make sure you stir until the condensed milk is dissolved).
While that is heating up, separate the eggs and whisk the eggs whites to soft peak in a bowl. Set aside.
In another bowl whisk the egg yolks, cornstarch, water and salt.
When the milk is at boiling point take it off the heat and allow it to cool for 3 minutes.
Add the egg yolk mixture slowly while whisking vigorously all the time.
Return the pot to a low heat and continue to whisk constantly until it thickens, about 5 minutes.
Add the egg whites to the milk mixture and whisk for about 2 more minutes until well combined.
Pour the filling into the lined pastry cases and allow to cool to room temperature before putting it in the fridge to set completely.
Sprinkle with cinnamon and serve.
Enjoy your Milktart
Sweet and Sour Pudding
Ingredients
For the Pudding
2 cups cake flour
1 egg
1/2 teaspoon salt
2 tablespoons apricot jam
1 cup milk
1/2 cup butter
1 teaspoon ground nutmeg
1 cup sugar
2 teaspoons baking soda
1 teaspoon ground ginger
For the Syrup
1/2 cup vinegar
1 cup sugar
1 1/2 cups water
1 teaspoon grated lemon zest
Method
For the Pudding:
Cream the butter and sugar until creamy, then add the beaten egg.
Add the apricot jam.
Dissolve baking soda in milk.
Sift dry ingredients together and add them alternately with the milk to the creamed mixture.
Pour the batter into a greased ovenproof dish.
For the Syrup:
Boil all syrup ingredients together for 5 minutes.
Pour the boiling syrup over the batter in the dish.
Final Step:
1. Bake in oven at 180°C (356°F) for 45 minutes.
Enjoy your Sweet and Sour Pudding
Brandy Tart
Ingredients for the Tart
1/4 Cup butter
2 Cups self-rising flour
1 Cup brown sugar
1 Beaten egg
1 Cup seedless raisins
1 Cup dates
1 Cup water
1 Teaspoon baking soda
1 Cup chopped walnuts
Pinch of salt
Brandy Sauce
3/4 Cup sugar
1 Cup water
1 Tablespoon butter
1/4 Cup brandy
Method for the Tart
In a large microwave-safe mixing bowl, cook dates, butter, brown sugar, and one cup of water for 5 minutes in the microwave.
Allow the mixture to cool.
Stir the beaten egg into the cooled mixture.
Stir in the sifted dry ingredients.
Add the raisins and walnuts.
Bake in the microwave in a rectangular or round dish for 10 minutes on 70% power (Medium High).
Method for the Brandy Sauce
Boil 3/4 cup sugar with 1 cup of water for 2 minutes over high heat.
Add 1 tablespoon butter and 1/4 cup brandy.
Prick the tart with a fork or metal skewer when done and pour the brandy sauce over it.
Serve with cream or custard.
Enjoy your Brandy Tart!
Baked Cheesecake
YouTube Follow Along: Baked Granadilla Cheesecake Recipe
Ingredients for filling
230g Cream Cheese
2/3 Cup Caster Sugar
1tsp Vanilla Essence
125ml Sour Cream
1/4 Cup Granadilla Puree
2 Eggs
Ingredients for crust
1 Pack Tennis Biscuits (crust)
2/3 Cup Butter
Method for the crust
Crush the Tennis Biscuits and mix in soft butter.
Mix the biscuits and butter well.
Place biscuit mixture under in baking dish. Push mixture down with a fork.
Method for the filling
Mix all the ingredients of the filling (Leave out Granadilla Puree). Whisk for about 3 minute with an electric whisk.
Pour the filling over the biscuits.
Pour the Granadilla Puree over the filling and drag with a fork
Bake for 30 minutes at 180°C / 356°F
Enjoy your Baked Cheesecake!
Cheesecake Cups
Ingredients
40g Biscuits
50g Cottage cheese
150g Greek Yogurt
4tsp Gelatine (2tsp for cheesecake mixture / 2tsp for berry topping)
120ml Almond milk
1 Teaspoon Vanilla essence
1Tablespoon Lemon zest
20g Vanilla instant pudding
50g Frozen strawberries / blueberries
6 Canderal sachets / 1/4 Cup maple syrup
Method
Cook frozen blueberries, 2tsp gelatine and canderal / maple syrup in pot on medium heat until soft consistency.
Set blueberries aside.
Crush your biscuits and place at the bottom of the cup.
In a bowl, mix the gelatine and milk. Put the bowl for 2 minutes in the microwave. Stir every 30 seconds.
To prepare the cheesecake mixture: Whisk the yogurt, instant pudding and vanilla to a smooth consistency.
Add the gelatine and milk mixture to the cheesecake mixture and whisk well.
Fill up the cups with the cheesecake mixture.
Let it rest in the fridge for 2 hours.
Warm up the blueberry mixture for 1 minute in microwave then pour on top of cheesecake cups and put in the fridge overnight.
Fudge
Ingredients
1 Can of Condensed milk
500ml Granulated sugar
125g Melted butter
Method
Begin by placing the ingredients in a mixing bowl.
Mix and heat in a microwave set to high.
After approximately 2 minutes, open the microwave and stir the mixture thoroughly.
Return the bowl to the microwave and repeat the heating process until it forms fudge, which typically takes around ±10 minutes.
Carefully remove it from the microwave and whisk for about ±2 minutes until it becomes smooth and glossy.
Pour the fudge into a pan, allowing it to set, and then cut it into delectable square
Enjoy your Fudge!
Pineapple Pudding
Ingredients
1 Large pineapple
750ml Water
250ml White sugar
75g (100g) Custard powder
Method
Grate the pineapple coarsely and place it in a saucepan.
Add the water and sugar, heat until it reaches boiling point, and simmer for 3 minutes.
Mix the custard powder with a bit of cold water.
Gradually add it to the pineapple mixture, stirring quickly to avoid lumps from forming.
Stir until the mixture begins to boil.
Remove the saucepan from the heat and transfer the pineapple mixture to a bowl.
Let it cool, then refrigerate until well chilled.
Enjoy your Pineapple Pudding!
South African Pannekoek (Crêpes)
Ingredients
2 Cups cake flour
2 Teaspoons baking powder
2ml Salt
2 Eggs
1 Cup milk
1 Cup water
1 Tablespoon lemon juice or white vinegar
2 Tablespoons oil
Method
Sift the dry ingredients together into a mixing bowl.
Beat the eggs until light and frothy, then stir in the liquid and oil.
Make a well in the dry ingredients, pour the egg and milk mixture into it, and whisk or stir with a wooden spoon until smooth.
Heat a heavy-based pan, heat 12.5 ml of oil in it, and pour off any excess oil.
Allow the pan to become very hot.
Spoon just enough batter to thinly coat the bottom and cook.
Shake the pancake loose as soon as the edge appears firm and somewhat dry.
Turn with a spatula or flip it, and let it brown lightly on the other side.
Slide the pancake onto a warm plate, sprinkle with cinnamon sugar, dot with butter if desired, and roll up.
Serve hot.
Enjoy your Pannekoek!
Apple Tart
Ingredients
Crust:
2 Cups unsifted cake flour
1 Cup sugar
2 Teaspoons baking powder
2ml Salt
250g Butter
Filling:
1 Can unsweetened pie apples, finely chopped
1/2 Cup sugar
1/2 Cup raisins
2ml Cinnamon
1ml Ground cloves
Pinch of salt
1 Teaspoon custard powder mixed with a little water
Method
Sift together the cake flour, sugar, baking powder, and salt.
Rub the butter or margarine into the dry ingredients with your fingertips until it forms a dough.
Cover the dough and let it rest for a while.
Preheat the oven to 180°C (350°F).
Press half of the dough against the sides and the bottom of an ovenproof tart dish.
Mix the pie apples, sugar, raisins, cinnamon, cloves, and salt together thoroughly.
Spoon it into a small saucepan and heat it slowly.
Stir custard powder into the mixture until it starts to thicken.
Let it cool.
Spoon it onto the crust in the tart dish.
Grate the remaining dough coarsely over the top.
Bake the tart for 20 minutes or until the dough starts to brown.
Serve lukewarm or cold.
The tart freezes well.
Enjoy your Apple Tart!
Toffee Apples
Ingredients
50g Medium Red Apples
50 Skewer sticks
800g Sugar
1 Cup water
4 Teaspoons vinegar
12 Tablespoons (150ml) Golden syrup
Pinch of salt
2 Tablespoons butter
Red food colouring
Method
Wash and dry the apples, then insert a skewer stick into the stem end.
Slowly heat all the other ingredients, stirring, to dissolve the sugar.
Wash sugar crystals from the sides of the saucepan with a brush.
Cook the syrup to the hard-crack stage.
Remove from the heat and place the saucepan in a pot of simmering water over low heat.
Dip the apples one by one into the syrup, coating them thoroughly.
Stand them upright in a container to cool.
Enjoy your sweet apples!
Cheesecake
Ingredients
2 Cans of condensed milk (385g x 2)
Lemon juice
Container (230g) of cream cheese
Container (1kg) of plain yogurt
A Tablespoon of gelatine dissolved in a cup
Method
Whisk everything together.
Allow it to set slightly in the refrigerator.
Arrange a bottom layer with Marie biscuits.
Pour the mixture on top.
Let it set further.
Enjoy your Cheesecake!