Desserts & Baking Archives

Home
Recipes
Desserts & Baking

Chicken recipes

Pear, ricotta and saffron sablé

25 minutes

Christmas dessert

Chuckles ice cream baked Alaska

5 minutes

Biscuit recipes

Giant churro funnel cake

30 minutes

Giant churro funnel cake

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

For the giant churro cake:

160 g butter
2 T sugar
2 cups water
272 g cake flour
4 large free-range eggs
oil, for frying
cinnamon sugar, for sprinkling
cream, beaten, for serving

For the poached nectarines:

6 almost-ripe nectarines
2 cups water
1 t vanilla extract
96 g sugar

Method

1. Combine the butter, sugar and water in a saucepan. Bring to the boil, then remove from the heat. 2 Add the flour and return to a high heat. Mix until the dough is smooth and comes away from the sides of the saucepan. Set aside to cool.

3. Mix in the eggs one by one, either by hand or using an electric beater, making sure they are fully incorporated between each addition.

4. Heat the oil in a large saucepan. Transfer the mixture into a piping bag with a large star nozzle. Carefully pipe the churro mixture into the medium-hot oil, guiding the mixture very gently using a spoon so that it makes a spiral. It doesn’t have to be perfect! Fry until golden brown. Drain on kitchen paper and sprinkle with cinnamon sugar as soon as it come out of the oil.

5. Repeat this process to make two large churro spirals. To serve, place one churro spiral onto a cake stand and pipe cream onto the top. Top with the second churro spiral and pipe on another layer of cream, topping with the poached nectarines.

6. To make the poached nectarines, score the bottoms of the nectarines. Place the water, vanilla and sugar into a saucepan with the nectarines and bring to a gentle simmer. Cook for about 6 minutes, or until the skin easily comes off the fruit. Be careful not to overcook the nectarines. Carefully peel the nectarines and reduce the syrup until thick. Drizzle over the poached nectarines before serving.

Find more TASTE Christmas recipes here.

Photographs: Toby Murphy
Production and Recipes: Khanya Mzongwana
Food Assistant: Kate Ferreira

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Golden fried rice with duck

Chocolate fridge cake

Coconut candy

Mince pie tart

Leftover dessert milkshake

4-ingredient nectarine tarts

Bay creme caramel

Caramel puffs

Pear, ricotta and saffron sablé

Chuckles ice cream baked Alaska

Speculaas cookies

Giant churro funnel cake

Giant churro funnel cake

Ingredients

Method