Coffee Cake

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Love coffee? Then you will love this soft and moist coffee cake . Relax and enjoy a slice of coffee cake with your favourite mug of coffee. Makes 1 x 20cm round cake.

Coffee Cake
Coffee Cake

Coffee Cake

Ingredients:
3/4 cup caster sugar
150g butter
3 large eggs
1 1/4 cup self raising flour
1 1/2 teaspoon baking powder
2 tablespoons hot water
2 tablespoons instant coffee
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For the icing:
225g icing sugar
100g butter
1 1/2 tablespoons instant coffee
1 tablespoon hot water

Method:
Preheat the oven to 160 degrees Celsius, and grease two equally sized sandwich tine. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.

Whisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tablespoon of flour each time. Make sure you don’t use all the flour.

Add the rest of the flour and the baking powder to the mixture and fold it in gently.

Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins and cook for 30 minutes.

Meanwhile cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don’t add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.

Once the cakes are done and cooled completely sandwich together with half of the icing. Spread the remaining icing on top of the cake. Decorate with cherries, walnuts, grated chocolate, etc.

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Triems / Madeira Cake

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Triems – Cape Malay Cooking & Other Delights – Salwaa Smith
(Plain Loaf Cake)

Not all cakes needs strawberries or cream to enjoy. This plain loaf is very delicious and very popular amongst the Cape Malays. This loaf cake is usually served at large gatherings and is often included in a barakat (gift of food or cakes) at a gadat or thikr gathering. It’s usually made in loaf tins and sliced into thin slices. Triem is the Cape Malay version of a Madeira loaf.

Triems / Madeira Loaf
Triems / Madeira Loaf

Makes 2 loafs
Ingredients:
125g soft butter or margarine
1/2 cup sunflower oil
1 cup white sugar
6 large eggs
4 cups self raising flour
1 tsp baking powder
1/2 cup milk
Extra butter for greasing (approx. 2 tablespoons)

Method:
Preheat your oven to 180 degrees Celsius. Grease 2 loaf tins well with the extra butter and sprinkle with flour.
In a large mixing bowl add the butter, sugar, oil and eggs. Whisk until creamy using an electric beater, about 5 – 10 minutes.
Add the flour , baking powder and milk. Whisk until all the ingredients have incorporated. Divide evenly between the 2 loaf tins. Bake at 180C for 30 minutes or until a skewer inserted in the middle of the cake comes out dry. Cool 5 minutes in the loaf tins before removing from the tins, leave to cool completely before cutting.
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Add 1 of the following for variation
– 1 tsp fine cardamom powder, or
– 1 tsp vanilla essence and 1/2 cup dessicated coconut, or
– 1 Tbsp fine aniseed powder

Click here for details of where to purchase my cookbook – Cape Malay & Other Delights Cookbook

Chocolate Cake

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This is my favourite go to recipe when making a chocolate cake. It is so easy to make, very versatile, taste good and can be decorated as simply or elaborately as you wish. This recipe makes a 20cm two layer round cake and can be doubled if a larger cake is required. Taste good with plain butter cream, whipped fresh cream, ganache or just about any frosting.

Chocolate Cake with ferrero

Ingredients:
3 large eggs, separated
3/4 cup sugar
1/2 cup water
1/2 cup oil
3 teaspoons baking powder
1/4 cup cocoa powder
1 teaspoon cinnamon
1 cup cake flour

In a large mixing bowl and using an electric beater mix together the egg yolk, sugar, water and oil until the sugar has dissolved.

Add the dry ingredients and fold it into the wet ingredients.

Use a clean, dry bowl and whisk, whip the egg whites until stiff. Fold the stiff egg whites into the cake mixture. Divide into 2 well greased round (20cm) baking tins and bake in a preheated oven at 180C for approximately 15-20 minutes. Decorate with cream, butter cream, icing sugar, etc…

How To Make Ganache
200g good-quality dark chocolate , about 60% cocoa solids
284ml fresh cream

Method:
Pour the cream into a pan and heat until it is about to boil.
Take off the heat and pour it over the chocolate.
Stir until the chocolate has melted and the mixture is smooth and glossy. Allow ganache to cool before pouring over cakes as a glaze.

Please click here for details of where to buy the NEW Cape Malay & Other Delights Cookbook

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Sponge Flan

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Sponge Flan – Cape Malay Cooking & Other Delights – Salwaa Smith
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:
Preheat the oven to 180 degrees Celsius.
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 at 180 degrees Celsius.
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.

Sponge Flan
Sponge Flan

© Cape Malay Cooking & Other Delights

Click here for details of where to purchase the NEW Cape Malay & Other Delights Cookbook by Salwaa Smith

Yoghurt Cake

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Yoghurt Cake – Cape Malay Cooking & Other Delights – Salwaa Smith

Use any flavour yoghurt to make this easy, quick and delicious cake for afternoon tea. Dust with icing sugar and enjoy with a warm or cold beverage.

Strawberry Yoghurt Cake
Strawberry Yoghurt Cake

Ingredients:

3 large eggs

½ cup cooking oil

1 cup white sugar

1 tsp vanilla essence

1 ½ cup self-raising flour

½ cup yoghurt (any flavour)

Icing sugar for dusting

Yoghurt Cake Made In a Bundt Cake & Dusted With Icing Sugar
Yoghurt Cake Dusted With Icing Sugar

Method:

Preheat the oven to 180 degrees Celsius. Grease a Bundt tin or a 22cm round baking tin. Using a medium mixing bowl, whisk together the eggs, oil and sugar until the sugar has dissolved and the mixture is light and creamy. Add the vanilla essence and mix in the flour. Fold in the yoghurt and pour the batter into the prepared tin. Bake at 180 degrees Celsius for approximately 30 minutes or until a skewer inserted comes out clean. Leave to cool 5 minutes in the tin before turning out on a wired rack to cool completely. Dust with icing sugar.

© Cape Malay Cooking & Other Delights

Yoghurt Cake Served With Strawberries
Yoghurt Cake Served With Strawberries

 

Yoghurt Cake5

Yoghurt Cake Made In A Round Cake Tin
Yoghurt Cake Made In A Round Cake Tin

Click here for details of where to purchase the new Cape Malay & Other Delights Cookbook by Salwaa Smith