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Pickled fish with red cabbage-and-beetroot slaw

Beetroot recipes

Pickled fish with red cabbage-and-beetroot slaw

8 minutes

Fennel, ClemenGold and fior di latte salad

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Easter-egg studded cake

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Homemade Cape Malay-style pickled fish

Easter recipes

Homemade Cape Malay-style pickled fish

25 minutes, plus chilling time

Stuffed roast lamb

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Stuffed roast lamb

2 hours

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Build-it-yourself pickled fish mini pitas

Easy naked chocolate cake

Birthday cake

Easy naked chocolate cake

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Easter bread (eggy bread)

Bread recipes

Easter bread (eggy bread)

35 minutes

Siba’s baked red velvet doughnuts

Easter recipes

Siba’s baked red velvet doughnuts

10 minutes

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Siba’s baked red velvet doughnuts

By Siba Mtongana

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

4 T butter
4 T vegetable oil
1/3 cup granulated sugar
100 ml white sugar
1 egg, extra large
4 ml baking powder
1 ml bicarbonate of soda
2 ml salt
1 T vanilla extract
1 ¼ cups all-purpose flour
¾ cup milk
1 - 2 T red food colouring gel

Method

Preheat the oven to 220C. Lightly grease the doughnut moulds
In the bowl of a stand mixer using a beating attachment, beat together the butter, vegetable oil, and sugars until completely smooth.
Add the eggs one at a time, beating after each addition.
Stir in the baking powder, bicarbonate of soda, vanilla extract & salt.
Gradually add the red food colouring gel to the milk, until it reaches the desired colour.
Add the milk and flour alternatively, stirring together, flour should be the last addition.
Make sure everything is well combined, being careful not to over mix the batter.
Spoon the mixture into the prepared moulds, leaving about 1cm of the tin empty. This will leave room for the doughnuts to rise.
Bake in the oven for 10 minutes until risen and lightly golden.
Once baked, allow to cool for 5 minutes in the tray before turning on to a wire rack.

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