Category Archives: Cakes
Various cakes
Sponge Flan
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
It is summertime and we are blessed with the best and juiciest fruit. Naturally sweet and full of flavour, fruit makes the perfect addition to cakes and desserts.
Ingredients:
3 large eggs, separated
1 cup sugar
4 Tbsp milk, boiled and cooled down
3 Tbsp cooking oil
1 cup cake flour
3 tsp baking powder
Butter and extra flour for greasing the tins
Method:
Pre-heat the oven to 180°C.
Grease 2 small or 1 large flan tin with butter and sprinkle flour over the butter for easy removal of the flan,
In a dry and clean mixing bowl beat the eggs white till stiff.
In a separate mixing bowl mix together the egg yolks and sugar.
Mix until creamy and the sugar has dissolved.
Add the oil to the milk and stir into the egg mixture.
Sift in the flour and baking powder, mix well.
Fold in the egg whites.
Divide into the 2 small greased flan tins or 1 large flan tin.
Bake for 10 minutes in the pre-heated oven.
Cool slightly in the tin before removing.
Leave to cool completely on a wire cooling rack before decorating.
Fill with thick home made custard, whipped cream or caramel. Top with fresh fruit.
Serve immediately.
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Check Jam Roll
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Check jam roll this is a quintessential Cape Malay recipe. One that adorned every cake table at a wedding, hujaaj, on the Eid/labarang table or any other social gathering. Check jam roll is also known as Battenberg Cake in England. This striking checkerboard cake is a favourite for afternoon tea in England. Legend has it that the cake was created in honour of the marriage of Queen Victoria’s granddaughter Victoria to Prince Louis of Battenberg in the 1880s. (The coloured squares inside are thought to represent the four princes of Battenberg) It’s quite possible that the English brought the recipe to South Africa and we’ve adapted the recipe to represent our colourful personalities as the original recipe was only yellow and pink in colour and covered with marzipan.
From what I can remember my sister in law making this cake, she used to finish it off in chocolate flavour as well as a plain icing sugar. This cake can be made in advance and keeps well for up to a week if wrapped and stored properly. Slices of this cake was often used as a centre piece in a cake plate at wedding and other such gatherings.
Assembling the cake requires some precision, but it’s easier than it looks. The batter is thick enough that you can fairly neatly spoon two colours next to each other without them bleeding together; you might have to trim a bit off each half to cut away any combined bits. Or you can create a divider to keep them separate. I’ve wrapped a thin piece of cardboard, such as from a tissue box, in aluminium foil to good effect. My recipe makes 2 cakes.
Ingredients:
6 large eggs
1½ cups castor sugar
½ cup hot water
2 tsp cooking oil
2 cups self-raising flour
3 tsp baking powder
1 heaped tablespoon cocoa powder
½ tsp vanilla essence
½ tsp red food colouring
½ tsp rosewater (optional)
½ tsp green food colouring
½ tsp peppermint essence (optional)
½ cup smooth apricot jam
1 tbsp hot water
2 cups icing sugar
3 tbsp cocoa powder (omit if finishing off the cake plain)
Enough water to make a paste
Desiccated coconut
Method:
Preheat the oven to 180°C fan. Lightly grease two Swiss roll tins and line it with greaseproof paper. Cut a strip of cardboard to fit the length of the tins. It should fit snug. Cover the cardboard with foil. Lightly grease the foil and wedge into place.
In a large bowl beat eggs and castor sugar until light and creamy. Mix in vanilla essence, oil & hot water. Fold in the self-raising flour and baking powder.
Divide the mixture evenly into 4 bowls. Mix the red food colouring and the rosewater (if you’re using it) in one bowl. In the 2nd bowl mix the green food colouring and peppermint essence (if you’re using it). In the 3rd bowl mix the cocoa powder and in the 4th bowl the vanilla essence.
Turn the pink mixture (the red will have turned pink) into one side of the prepared tins. Turn the green mixture into the other half of the tin. Turn the chocolate and vanilla batter into the second prepared tin. Smooth the batter gently into the corners.
Bake for 20 minutes until risen and firm to the touch. Leave to stand for 5 minutes in the tin. Slide a knife between the cake, tin and foil strip. Turn onto a wire cooling rack lined with greaseproof paper. Remove greaseproof paper attached to the bottom of the cakes. Leave to cool completely.
Trim the cake so that each half measures approximately 28x9cm. Cut each slab in half lengthways so that there are eight equal pieces.
Mix the jam and hot water to thin the jam slightly. To assemble the cake, brush the top of each cake strip with the jam and press a pink strip on top of a vanilla strip, do the same with the chocolate and green strips. Press the pink/vanilla strip together with the chocolate/green strip to create a chequerboard effect. Make sure to brush all the inside strips with jam to help it sticking together.
Mix the icing sugar and cocoa powder together with a bit of water to make a thick paste. Brush the cocoa paste all around the outside of the cake and roll desiccated coconut all over the cocoa paste. Wrap the cake firmly in greaseproof paper and leave to set for a couple of hours. Cut a very thin slice off each end of the cake for a neat edge.
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Egg Free Lemon and Granadilla Cake
Salwaa’s Cape Malay Kitchen
From My Kitchen To Yours – keeping our heritage alive since 2011!
Egg Free Lemon and Granadilla Cake
I really enjoy experimenting with new recipes and ideas. More than often when I develop a recipe I will make it more than once to ensure its perfect before sharing the recipe. This Egg Free Lemon & Granadilla Cake is no exception, it took me a couple of attempts before I was happy with it. The result is a super moist cake which can be made in sandwich tins or in a Bundt tin like I did here.
This cake recipe is so simple and easy to make, in addition to being delicious, it has actually become the base for many other flavour combinations I’ve made and it’s always a hit! It is so moist and tasty and stays fresh a good couple of days.
Ingredients:
125g soft butter
1 cup castor sugar
2 cups cake flour
3 tsp baking powder
1 cup buttermilk
Rind and juice of 1 lemon
115g granadilla pulp
Extra butter for greasing the cake tin
150ml fresh cream
1 tbsp icing sugar
Method:
Pre-heat the oven to 170°C.
Grease a Bundt tin with the extra butter.
Use an electric mixture, whisk the butter and sugar until creamy.
Sift the flour and baking powder together, mix into the butter mixture.
Fold in the buttermilk, half of the granadilla pulp, rind and juice of one lemon.
Pour the batter into the greased tin.
Bake in the pre-heated oven for about 40 – 45 minutes, mine baked for 43 minutes.
Insert a skewer into the centre of the cake to check if the cake is done.
Leave the cake for about 5 minutes in the tin before turning out on a cooling rack.
Cool completely, in the meantime whip the fresh cream with the icing sugar.
Stir half of the remaining granadilla pulp into the cream.
When the cake is completely cool, spread the cream frosting all over the cake.
Pour the remaining granadilla pulp over the cake.
Cook’s Note:
To make buttermilk at home pour one cup of milk into a jug add one tablespoon of vinegar.
Leave aside for about 10 minutes for the milk to curdle before using in the recipe.
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Chocolate Chip Banana Loaf
Chocolate Chip Banana Loaf
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
3 ripe bananas
2 large eggs
1/2 cup softened butter
1 tbsp milk
Pinch of salt
1 tsp fine cinnamon
1 tsp bicarbonate of soda
1 tsp baking powder
1 cup cake flour
3/4 cup sugar
3/4 cup chocolate chips
Method:
Preheat the oven to 180 degrees Celsius and grease a loaf tin with oil.
In a large bowl, mash the bananas with the eggs.
Add the butter, milk and sugar and mix with a wooden spoon until the sugar has dissolved. Add salt and cinnamon. Sift in the flour, baking powder and bicarbonate of soda.
Mix until combined.
Stir in the chocolate chips and pour batter into prepared tin.
Put in the middle shelf of the preheated oven and bake for 30 minutes, or until an inserted skewer comes out clean and the loaf is nicely browned.
Allow to cool in the tin for 10 minutes and then remove the loaf and cool completely on a cooling rack.
All content and media is the property of Cape Malay Cooking & Other Delights
Visit our online shop at www.capemalaydelights.store for your convenience we offer nationwide delivery.
Chocolate Swiss Roll
Salwaa’s Chocolate Swiss Roll
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
3 large eggs
¾ cup sugar
1 tsp vanilla essence
1/4 cup hot water
1 tsp oil
1 cup self-raising flour
2 tsp baking powder
3 dessert spoons cocoa powder
Butter Icing:
100g butter, softened
100g icing sugar
75g chocolate, melted
Or whipped fresh cream for the filing
Method:
Beat eggs, sugar until light and creamy. Mix in vanilla essence, oil & hot water.
Add self-raising flour, cocoa and baking powder. Mix well.
Pour into a greased rectangular baking tray. Bake in a preheated oven at 180 degrees Celsius for 8-10 minutes.
Dust a large piece of baking parchment with caster sugar and turn the sponge out onto it. Trim off the hard edges and make a dent along the width, 1cm in. From this end, roll it up with the paper in the middle. Cool on a wire rack.
Beat the butter and icing sugar together until light and fluffy and then beat in the melted chocolate. Unroll the sponge, spread over the butter icing or whipped fresh cream and up roll again. Serve in slices.
Use the following variation for a delicious filling:
275 g dark chocolate, broken into small pieces
300 ml fresh cream
Icing sugar, for dusting
Strawberries, to garnish
Melt the chocolate and 300ml of the cream in a bowl over a pan of simmering water. Refrigerate until cool and thickened. Unroll the sponge, spread over the cake and roll up again. Dust with icing sugar and garnish with strawberries.
Or
Spread the cake with a layer of caramel, slices of banana and whipped fresh cream. Roll up and cut into slices.
© Cape Malay Cooking & Other Delights
Fruit Cake
Salwaa’s Rich Fruit Cake
Cape Malay Cooking & Other Delights – Salwaa Smith
From My Kitchen To Yours – keeping our heritage alive!
Today I’m sharing with you one of my late mommy’s favourite cakes. The making of this cake was reserved for Eid and other special occasions. Although we didn’t and still don’t celebrate Christmas my mom would always bake cakes and share with our neighbours.
We grew up in an area where multi-faith people lived. Everyone respected each other’s religion. At Eid some of our non-Muslim neighbours reciprocated with their home bakes. Naturally they would only send gifts suitable for Muslim consumption.
For an extra rich fruit cake buy fruit cake mixture that has cherries and nuts included. You may add extra almond slivers. During my younger days I didn’t like cake that had cherries as an ingredient. But strangely now that I’m older I’ve acquired a taste for cherries. I have made a double batch of the recipe below to show you different ways of presenting your fruit cake.
I would have loved to bake a cake for each and everyone of my followers but the very least I could do is share my mom’s recipe. Who knows, maybe you could start your own tradition, make an extra cake and share it with your neighbours?
Happy holidays!
Here follows my step-by-step method. The full recipe is further along.
Using a large pot add 250g butter or margarine, 1 cup soft dark brown sugar, 2 tsp mixed spice, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1 dessert spoon instant coffee, 3 cups water, 500g luxury fruit cake mixture.
Bring to the boil, simmer over medium until all the butter is melted and the sugar has dissolved, about 5-10 minutes. Stir gently.
Allow to cool completely.
Whisk eggs in a separate bowl.
Add the flour and baking powder as well as the boiled fruit mixture.
Stir with wooden spoon, mix well until all the ingredients are combined.
Pour into the prepared cake tin/s. As I’ve doubled the recipe i made some in a loaf tin, some in mini loafs and one in a bundt tin.
Bake on the centre shelf. To test if the cake is baked insert a toothpick / cake tester in the centre of the cake, if it comes out clean the cake is done.
FAN OVEN: 130°C for 2 hours
CONV OVEN: 150°C for 2 hours
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Salwaa’s Rich Fruit Cake
Ingredients:
250g butter or margarine
1 cup soft dark brown sugar
2 tsp mixed spice
1 tsp ground cinnamon
1/4 tsp ground cloves
1 dessert spoon instant coffee
3 cups water
500g luxury fruit cake mixture
4 large eggs
4 cups self raising flour
1/2 tsp baking powder
Method:
Grease and line a 20cm deep cake tin with grease proof / parchment paper.
You may also wrap a double layer of brown paper, tied with string, around the outside of the tins.
Alternatively, use two small loaf tins or mini loaf tins, perfect for gifting.
Place all ingredients except flour, baking powder and eggs into a large pot.
Bring to the boil, simmer over medium until all the butter is melted and the sugar has dissolved, about 10 minutes.
Allow to cool completely.
Whisk eggs in a separate bowl.
Add the flour and baking powder as well as the boiled fruit mixture.
Stir with wooden spoon, mix well until all the ingredients are combined.
Pour into the prepared cake tin/s.
Bake on the centre shelf
FAN OVEN: 130°C for 2 hours
CONV OVEN: 150°C for 2 hours
When cooked, leave for 30 minutes before turning out
©Cape Malay Cooking & Other Delights
Basic Cupcakes
Basic Cupcakes
Here is my basic recipe for quick and easy cupcakes. These easy cupcakes are so simple to make. Decorate with a swirl of delicious buttercream frosting, whipped fresh cream topped with fruit, ganache or plain icing sugar.
From My Kitchen To Yours – keeping our heritage alive
Ingredients:
250g soft butter
1 cup caster sugar
4 extra large eggs
2 cups self-raising flour
Method:
Quick and easy, no fuss cupcakes.
Preheat the oven to 170° Celsius. Line 2 muffin trays with 24 cupcake cases. Add all the ingredients in a large mixing bowl. Using an electric hand whisk, beat together until smooth. Spoon the mixture into the paper cases. Bake the cupcakes in the preheated oven, for approximately 15 minutes or until well risen, light brown and firm to the touch. Transfer to a wire rack to cool completely before decorating according to your taste.
© Cape Malay Cooking & Other Delights
Ebony & Ivory Cake
Ebony & Ivory Cake
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ebony & Ivory Cake
Ingredients:
100g soft butter
3 Tbsp cooking oil
1 cup sugar
3 large eggs
2 cups self-raising flour, sifted
1 tsp baking powder
3/4 cup warm milk
Extra:
3 Tbsp cocoa powder
1 Tbsp warm milk
¼ tsp baking powder
1 tsp caramel or vanilla essence
Method:
Preheat the oven to 180 degrees Celsius. Grease 2 x 20cm round cake tins.
Using a large mixing bowl cream the butter, oil and sugar together.
Mix in the eggs one at a time beating well after each addition.
Fold in the self-raising flour, baking powder and the milk.
Divide the mixture evenly in 2 bowls.
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In the one bowl mix in the caramel or vanilla essence.
Mix the cocoa and milk together. Add the cocoa mixture and the ¼ tsp baking powder to the other bowl. Stir well to combine.
Pour the individual mixtures into the prepared cake tins.
Bake in a preheated oven at 180 degrees Celsius for 25 – 30 minutes or until a skewer inserted in the middle of the cake comes out clean.
Remove from the oven and leave to sit in the tins for 5 minutes before turning out onto a wire rack to cool completely.
To finish:
½ cup fresh cream, whipped
Ganache:
200g Cadbury Diary milk chocolate
½ cup fresh cream
Melt together for 60 seconds in the microwave in a suitable container without stirring. Let it rest/stand for 2 minutes and stir to combine the chocolate and cream.
Sandwich the cake together with the whipped cream.
Pour the ganache over the cake whilst hot or refrigerate it for 30 minutes before spreading over the cake. Top with shavings of white and milk chocolate, optional.
© Cape Malay Cooking & Other Delights
Lemon Drizzle Cake
Lemon Drizzle Tray Bake
Delicious and moist lemon flavoured tray bake. It’s very easy to make with store cupboard ingredients. No special ingredients. Cuts into approximately 20 generous pieces. Sealed in an airtight container this cake will keep fresh for up to 3 days.
Ingredients:
250g butter or good quality baking butter (margarine)
1 cup castor sugar
4 large eggs
2 cups self-raising flour plus extra for dusting the tray
1 tsp baking powder
Zest and juice of 1 lemon
Topping:
½ cup castor sugar
Juice of 2 lemons
½ cup desiccated coconut
Method:
Preheat the oven to 180 degrees Celsius. Grease an oven tray with 25g butter of the butter and dust with flour.
Beat the remaining 225g butter and castor until light and creamy.
Mix the eggs in one at a time. Add the zest and the juice of the lemon.
Sift and fold in the flour and baking powder until its completely incorporated with the butter mixture.
Turn the mixture into the prepared tray, level the top gently with the back of the spatula.
Bake in the preheated oven for 25 minutes or until a cake tester comes out dry.
Another way of testing to see if a cake is done is to lightly press the centre, when it springs back and is beginning to shrink away from the sides of the tin, the cake is done.
Whilst the cake is cooling in the tray mix together the castor sugar and juice of 2 lemons. Roast the coconut in a warm saucepan until lightly golden brown. Make slight holes all over the cake with a toothpick or a fork. Pour the castor sugar and lemon mixture over the warm cake. The liquid will soak into the cake. Sprinkle the roasted coconut over. Leave to cool completely before cutting into squares.
Orange Cake
Orange Cake
Salwaa Smith – Cape Malay Cooking & Other Delights
This cake have a citrusy flavour and the sweet and sourness of the orange juice and the orange butter icing gives this cake an incredible taste. Absolutely delicious.
Ingredients
Serves: 12
2 cups cake flour
½ teaspoon salt
3 teaspoons baking powder
300g caster sugar
1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil
3 large eggs, beaten
1 ½ teaspoons grated orange zest
Orange butter icing:
6 tablespoons butter, softened
250g icing sugar
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2 tablespoons orange juice
1 teaspoon vanilla essence
1 teaspoon grated orange zest
Method:
Preheat oven to 180° Celsius. Grease and flour two 20cm round cake tins.
In a measuring jug, combine milk, 125ml orange juice, oil, beaten eggs and
1½ teaspoons orange zest. Set aside.
Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the centre and pour in the milk mixture. Stir until thoroughly combined.
Divide cake mixture between the two prepared tins. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool.
To make Orange Butter Icing:
Cream butter until smooth. Gradually beat in icing sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest. Spread over cooled cakes.
This recipe can also be made into 2 small loaves. Instead of covering the cake with buttercream drizzle the tops with some icing sugar mixed with orange juice.
Cape Malay Cooking & Other Delights - Salwaa Smith 
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