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Fancies
Fancies are sponge cakes cut into squares, dipped in diluted jam and rolled in coconut. Fancies can be decorated in a variety of styles and with different toppings to suit the occasion. Fancies are usually served on special occasions e.g.: Eid, Weddings, Doopmaals, etc…
This recipe makes 20 – 24 cakes depending on the size of the squares you cut your cake into.
Ingredients:
1 cup castor sugar
4 eggs
1 cup cooking oil
1 tsp vanilla essence
2 1/2 cups cake flour
3 tsps baking powder
1/2 cup milk
For the coating:
3 Tbsp smooth apricot or strawberry jam
1 cup hot water
1 cup desiccated coconut
Whipped fresh cream
Fresh fruit of choice, well-drained canned fruit will also work
Method:
- Preheat oven to 180C.
- Grease a 30x20cm baking tin with butter or oil.
- Cover the bottom of the baking tin with greaseproof paper to prevent the cake sticking to the baking tin,
- Cream eggs, castor sugar and oil until light and fluffy or until sugar has dissolved.
- Add vanilla essence.
- Add flour and baking powder and mix well.
- Stir in milk and mix to combine until the mixture is a smooth dropping consistency.
- Pour into prepared tin.
- I always knock my baking tin a couple of times on a flat surface to even the batter out as well as to remove air bubbles.
- Bake for 25 minutes.
- To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done.
- Allow to cool slightly, turn out into a cooling rack to cool down completely.
- Remove greaseproof paper.
- Cut the cake into squares.
To complete the cakes:
- Mix the jam and hot water together until the jam has dissolved.
- Put the coconut into a little bowl.
- Lightly dip the cakes one at a time into the jam water, do not drench.
- Roll the cakes in the coconut to cover completely.
- Using a piping bag , pipe a border or cover the top of the cakes with whipped cream.
- Decorate with fresh or drained canned fruit.
Completed Fancies
Arabian Breyani
Arabian Breyani
Ingredients
2 tablespoons butter
4 tablespoons onion, choppel
1 tablespoon ginger, minced
4 garlic cloves, peeled and minced
1 teaspoon ground cinnamon
Pinch saffron or turmeric
Pinch cayenne pepper, optional
½ cup low-fat plain yogurt
1½ pounds boneless lamb, cubed
salt and pepper to taste
2 cups cooked basmati rice, stirred with a pinch of saffron or turmeric
Garnish
2 tablespoons shredded or whole almonds
1 tablespoon golden raisins
1 hard-boiled egg, quartered
1 teaspoon chopped parsley
Method
Heat 1 tablespoon of the butter in a saucepan. Add the onion, ginger, garlic, cinnamon, turmeric, and cayenne pepper and sauté over medium heat for about 3 minutes.
Combine the onion mixture with the yogurt in the blender and puree until smooth. Set this mixture aside.
Heat the remaining butter and sauté the meat, a few pieces at a time, until golden on all sides. Season with the salt and pepper then add the yogurt mixture, cover the saucepan, and simmer over low heat for 20 minutes. Remove lid and simmer for another 15 minutes, stirring occasionally.
Combine the meat with the rice and smooth the mixture into a large baking dish. You may cover the mixture with foil and refrigerate until ready to serve or bake the mixture in a preheated oven for 25 minutes at 170C. Garnish before serving.
Mini Cheese Bread
Mini Cheesy Breads, serve as a side at your next braai (BBQ)
Ingredients:
2 cups self-raising flour
Pinch salt
1 tsp freshly ground black pepper
2 red onions, finely chopped
½ cup chopped parsley
½ cup chopped chives
250g creamed cottage cheese
1 large egg
3 tsp wholegrain mustard
150-180ml milk
Method:
Combine flour, salt, pepper, half of the onions, and half of the herbs in a bowl.
Combine cheese, egg and mustard and stir into dry ingredients with enough milk to make a soft but not too sticky dough. Turn onto floured surface and divide dough into 4.
Shape into oval shapes and coat each bread in remaining chopped onion and herbs. Place on a greased baking sheet and bake at 180C for 25 – 30 minutes, or until a skewer comes out clean when inserted.
Cape Malay Cooking & Other Delights - Salwaa Smith 
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