Afternoon tea

Hertzoggie cake

40 minutes (or 2 hours if baked in batches)

Afternoon tea

Hummingbird cake

50 minutes

Afternoon tea

Petit-fours

10 minutes

Afternoon tea

Pavlova pudding tower

20 minutes per batch

Cake recipes

White chocolate crown

Berry recipes

Raspberry-and-cream cheesecake

50 minutes

Cake recipes

Mom’s amasi cake

45 minutes

Afternoon tea

Dried fig-and-apple fruit cake

1 1⁄2 hours

Cake recipes

Ma’s steamed mielie cake

1 ½ hours

Cake recipes

Aunty Bev’s mud cake

20 minutes

Afternoon tea

Cheat’s lamingtons and snowballs

Cake recipes

Four-ingredient condensed milk cake

30–35 minutes

Four-ingredient condensed milk cake

By Sam Woulidge

Serves 12 to 16

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30–35 minutes

Ingredients

1 x 385 g can condensed milk
4 extra-large free-range eggs
60 g butter, melted
180 g self-raising flour, sifted
1 x 360 g can Caramel Treat (or make your own by boiling a can of condensed milk for 3 hours)
1 cup whipping cream (optional)

Method

1. Preheat the oven to 180°C. Using an electric mixer, beat the condensed milk, eggs, butter and flour until smooth.

2. Pour the batter into a greased 15 cm bundt cake tin. Bake for 30–35 minutes, or until a skewer comes out clean.

3. Allow to cool, then serve with dollops of caramel or some caramel swirled into whipped cream. Add some festive gold glitter if you’re so inclined. Which, of course, I always am.

ALSO READ: Miracles and wonder: passing down family traditions through food

Find more cake recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Morey

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Pork cacciatore

Hertzoggie cake

Hummingbird cake

Petit-fours

Pavlova pudding tower

White chocolate crown

Raspberry-and-cream cheesecake

Mom’s amasi cake

Dried fig-and-apple fruit cake

Ma’s steamed mielie cake

Aunty Bev’s mud cake

Cheat’s lamingtons and snowballs

Four-ingredient condensed milk cake

Four-ingredient condensed milk cake

Ingredients

Method