Sponge Flan

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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.

All photos found on this website are the property of Cape Malay Cooking & Other delights and Salwaa Smith.

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Chocolate Fudge

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As the season of sharing gifts is nearing here is another great idea for homemade treats to give as a gift. Ideal for gifting to the person that has everything 😉

Makes approximately 60 pieces of soft chocolate fudge.

Chocolate Fudge
Chocolate Fudge

Ingredients:
400g dark or milk chocolate
1 can condensed milk (497g)
1 Tbsp butter
1 cup icing sugar
55g chopped nuts, optional
#capemalaycooking
Method:
Using a heavy based saucepan, break or chop the chocolate into small pieces. Add the condensed milk and butter. Heat over low heat, stirring until the chocolate is melted and smooth. Beat the icing sugar into the mixture until combined. Press the fudge into a 20cm square tin, lined with greaseproof paper, smooth the top and press nuts into the surface. Chill in the fridge for 2 hours. Cut into squares. Alternatively pour the fudge into silicone moulds and leave to set in the refrigerator until set.

Homemade Chocolate Fudge
Homemade Chocolate Fudge

Here’s the link of how to fold the napkin
https://www.youtube.com/watch?v=6M2t0SN5NuY
 

Click here for details of where to purchase the Cape Malay & Other Delights Cookbook

Number 1 Birthday Cake

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I made a number 1 birthday cake for my granddaughter, Aisha, who turned 1 last week. For this cake I made a double batch of  my chocolate cake mixture. I drew a number 1 on a A4 paper, cut it out, then shaped the number 1 from there onto the cakes. With the left over cake pieces I made a chocolate trifle.

Number 1 Chocolate Cake

Chocolate Cake

To make the number 1 cake you will need to make 2 batches of chocolate cake mixture.

Ingredients for 1 cake:

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

Method:

Preheat your oven to 180 degrees Celsius. Grease a 25cm x 20cm baking tin. 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. Pour the cake mixture into the prepared cake tin. Bake in a preheated oven at 180 degrees Celsius for approximately 15-20 minutes or until a cake tester comes out clean.

Now mix and bake the second layer as above.

Cool the cakes on a cooling rack
Cool the cakes on a cooling rack
Draw and cut out a number 1 on an A4 paper
Draw and cut out a number 1 on an A4 paper
Place the number 1 shape in the centre of the cake, secure with toothpicks. Cut the cake around the number 1
Place the number 1 shape in the centre of the cake, secure with toothpicks. Cut the cake around the number 1
Sandwich the layers together with chocolate butter cream
Sandwich the layers together with chocolate butter cream

To make the butter cream you will need

125g soft butter

1 cup icing sugar

1/4 cup cocoa powder

Enough milk to make it spreadable

Cream the butter until smooth. Add the icing sugar and cocoa powder mix together. Add drops of milk to make the mixture soft and spreadable. Sandwich the 2 layers together using the butter cream.

Decorate the cake with ganache

Spread ganache over the cake

To make the ganache you will need:

400g good quality chocolate

200ml 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 spreading over the cake.

Decorate with sweets or as you like
Decorate with sweets or as you like

I used the left over cake pieces to make a chocolate trifle. I’ll share the recipe in my next post.

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

Fig Jam / Preserve

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Fig Jam / Preserve – Cape Malay Cooking & Other Delights – Salwaa Smith

Fig Jam
Fig Jam

A very easy, no fuss recipe to make wholesome homemade fig jam. No preservatives, you won’t need any anyway, this jam is so good it will be gone in no time. Makes a great gift as well.

Ingredients:
1 kg ripe figs, trimmed and chopped into small pieces
2 cups sugar
2 cinnamon sticks
Rind and juice of 1 large lemon

Method:
Place all the ingredients in a deep stainless steel pot, cover and stand overnight at room temperature. The following day cook over low heat and stir to dissolve the sugar. Bring to the boil, then cook over very low heat, stirring regularly, for 35 – 40 minutes or until thick and sticky. Mash figs gently to break up a little. Remove the cinnamon sticks and lemon rind, cool slightly. Seal in sterilised jars. Store for up to 2 months.
© Cape Malay Cooking & Other Delights

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