Recipes Archive

Afternoon tea

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20 minutes per batch

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White chocolate crown

Afternoon tea

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20 minutes

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50 minutes

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Afternoon tea

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8 minutes

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30 minutes

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15 minutes

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Nasturtium leaf “tacos”

20 minutes

Cake recipes

Mom’s amasi cake

45 minutes

Mom’s amasi cake

Serves 6-8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

2 free-range eggs
2 free-range egg yolks
2 t vanilla extract
1 cup amasi
375 g cake flour
300 g caster sugar
1 T baking powder
½ t salt
170 g unsalted butter, melted
lemon zest, to garnish
edible flowers, to garnish
For the glaze:
290 g icing sugar
1 t vanilla extract
½ cup amasi

Method

1. Preheat the oven to 180°C and grease a 24 cm bundt cake tin.

2. Whisk together, by hand, the eggs, egg yolks, vanilla, melted butter and amasi and set aside.

3. Sift the flour, caster sugar, baking powder and salt into a bowl and mix with a wooden spoon.

4. Gradually add the amasi mixture to the flour and combine, scraping the bowl between each addition. Pour the batter into the prepared cake tin.

5. Bake for 45 minutes, or until the cake springs back when lightly pressed or a toothpick inserted into the centre comes out clean. Cool for 5 minutes in the tin, then turn out onto a cooling rack.

6. To make the glaze, combine the ingredients and whisk until smooth.

Pour the glaze over the slightly warm cake.

7. Allow to cool completely so that the glaze sets. Transfer to a cake stand and garnish with lemon zest and edible flowers.

Find more cake recipes here.

Videography: Kevashan Moodley
Photograph: Shavan Rahim
Food assistant: Emma Nkunzana

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Tuna-and-fennel pasta

Pavlova pudding tower

White chocolate crown

Lemon butter meringue pie

Raspberry-and-cream cheesecake

Marshmallow fridge tart

Easter egg mocha

TikTok chocolate strawberries

White chocolate madeleines

Sweetcorn flatbread

Carrot fritters with yoghurt dip

Nasturtium leaf “tacos”

Mom’s amasi cake

Mom’s amasi cake

Ingredients

Method