This mandarin olive oil cake with mascarpone frosting has a beautiful texture and a rich taste. It is soaked in a mandarin and honey syrup and finished with candied mandarins and pistachio nuts. Talk about a showstopper on your tea table.
Need something comforting? Then why not try this easy butternut and red lentil soup with coconut milk?
Chicken parmesan ziti bake is a delicious, easy pasta bake that will feed a large family. It takes little time to assemble, making this the perfect dinner choice for evenings where you are in a hurry.
These easy iced coffee popsicles are really a big reward for very little input. They are perfect for serving on a hot summer’s day when you are craving a cup of coffee but can’t stomach the thought of drinking something hot.
If you want to taste the best carrot cake ever, you should seriously make this recipe. This carrot cake is moist and dense with a little crunchiness from the almond flakes. And, to crown it all, it has sweet and creamy cream cheese icing on top.
The recipe that I have used comes from a good friend of mine, Tronel. Tronel used to bake this awesome carrot cake for the tea garden that she owned and operated. I am delighted that she graciously agreed that I may share her recipe with you. I honestly have never eaten a better carrot cake than this one. In addition, the recipe is not too labor-intensive either. It is therefore really a keeper, so bookmark this one for later.
The tinned pineapple in this cake makes it unbelievably moist. This cake comes together beautifully as a delectable treat filled with carrots, spices, coconut, and nuts. Oh yes, remember to toast your almonds if you are going to decorate with them, as that adds another depth of flavor to the cake. Since I really like coconut, I chose to use it to decorate the inner circle of the cake, and then surrounded it with the almonds.
Can I freeze the carrot cake?
Yes, you can, I would, however, suggest that you only apply the cream cheese frosting after it has been defrosted again.
Can I make this carrot cake ahead of time?
Yes, but make sure that you store it n an airtight container in the refrigerator. The cake will last for several days if you want to make it in advance for a party
Can I use desiccated coconut
Yes, you can most definitely.
Can I bake this carrot cake in a bunt cake tin?
This cake can be baked in tins fit to make a layered cake or a bunt cake tin like I did. As a finishing decorative touch, I filled the hole in the center with some fresh flowers.
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Best carrot cake ever
- 4 Eggs
- 300 ml Vegetable oil
- 375 ml sugar
- 5 ml almond essence
- 10 ml vanilla essence
- 500 ml cake flour
- 5 ml salt
- 7 ml cinnamon powder
- 7 ml bicarbonate of soda
- 500 g grated carrots
- 1 00 g flaked almonds
- 227 g pineapple crush
- 250 ml desiccated coconut
Cream cheese Frosting
- 1 tub cream cheese
- 113 g butter
- 450 g icing sugar
Preheat the oven to 180° C and spray a bunt tin cake with non-stick spray.
Beat the eggs, vegetable oil, sugar, almond essence, and vanilla essence until light and fluffy.
Sieve the following items together 3 times: flour, salt, cinnamon, bicarbonate of soda.
Mix the carrots, pineapple, flaked almonds, and desiccated coconut together in a separate bowl.
Add the flour mixture and the carrot mixture to the egg mixture and mix very well with an electric beater.
Add the mixture to the cake tin and bake for 1 hour.
Cream cheese frosting
Mix all the ingredients for the frosting in a mixing bowl.
Spread evenly over the cake and decorate with almonds that have been toasted over dry heat in a pan and desiccated coconut.
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Looking for something for little hands to do this weekend? Why not bake these easy, light lemon icing biscuits with them. Since the dough is easy to handle and small hands can easily help with the decorations.
These light lemon icing biscuits are really a fun kitchen activity to do with your little ones. It is also a fun lunchbox additive and quick treat for teatime. One of the advantages of preparing biscuits and treats from scratch for your family is that you know exactly what is in them.
I am weary of buying treats for my family if the ingredients list comprises of things I cannot even pronounce properly. Therefore, I tend to avoid products with preservatives and colorants as they are bad for our bodies and health. Furthermore, it is also advisable to always use the best quality ingredients that have not been overly processed. For example, some of my favorite baking products are Eureka Mills’s unbleached stone-ground flour, fresh farm butter from the farmer’s market and raw organic milk from the dairy farm in our suburb. Oh yes, and I feel like the bee’s knees if I can add real vanilla extract to my baking. Despite this, I realize though that these items, however, comes with a higher price tag. So I suggest, if you can’t afford all at once, maybe just gradually start to eliminate one or two of the baddies at a time.
These biscuits are soft and have a light lemon fragrance. Enjoy them with a friend and a good cup of tea.
Light lemon Icing Biscuits
- 200 g butter
- 100 g castor sugar
- 1 extra large egg
- 5 ml vanilla extract
- 300 g flour
Light lemon Icing
- 1 cup icing
- 2 tbsp fresh lemon juice
- 1 tbsp water
- silver balls for decoration
Preheat the oven to 180° C
Cream the sugar and butter until the butter is a very pale shade of yellow.
Add the egg and vanilla and keep creaming till light and fluffy.
Mix in the flour with a wooden spoon.
Roll the dough in a ball and cover with plastic.
Rest the dough in the refrigerator for 1 hour
After an hour remove the dough from the refrigerator and roll out on a surface that has been dusted with flour. The dough should be about 8mm thick after rolling out.
Cut out animal shapes with a cookie cutter and place on the baking sheet.
Bake for 10 minutes or until golden in color.
Allow biscuits to cool on the baking sheet.
When cooled down, add all the ingredients for the icing to a small mixing bowl and whisk together.
Place the biscuits on a wired rack on top of a baking sheet and drizzle the icing over. Decorate with silver or colored balls.
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This fabulous Mielietert (Sweet corn bake) is creamy and sweet, and it will fill your plate with some true South-African sunshine and hospitality. This is the ideal side dish for your braai (cookout) this weekend.
So yesterday was Heritage day here in South-Africa. It is a public holiday where we celebrate the heritage of the different cultures that make up the wonderful diversity of South-Africa. On this day, South-Africans all over get together to have a braai (cookout) with friends and family. As this recipe is a favorite in many South-African households, it sure to feature on many of the planned menus. This golden delight is sweet enough that you could have it for dessert. Mielietert (sweet corn bake), sweet as it is, compliments grilled meat very well. Mielietert is extremely easy to prepare, with just a few ingredients mixed together and then baked in the oven. Not much of a fuss for such delicious treat. I have never come across anyone who does not like this. So you better watch out, this will be eaten in a flash! Therefore you should consider making an extra one for later.
For this mielietert you will need:
- 2 cans of sweetcorn
- 4 extra-large eggs
- 60 ml real butter (melted)
- 60 ml white sugar
- 60 ml flour
- 15 ml baking powder
- Large pinch of salt
To make this:
Preheat the oven to 180°C and butter a large pie dish.
Add all the ingredients to a mixing bowl and stir well. Add the batter to the pie dish and place into the oven and bake for approximately one hour. Once ready, it will have a golden color. Mielietert tastes best when served slightly warm.
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Mielietert (Sweet corn Bake)
- 2 cans 420 g sweet corn
- 4 extra large eggs
- 60 ml melted butter
- 60 ml flour
- 15 ml baking powder
Preheat the oven to 180° C
Add all the ingredients to a large mixing bowl and mix with a wooden spoon.
Pour the batter into a buttered pie dish and place in the oven.
Bake for approximately 1 hour until golden in color.
I regularly make these muesli muffins as a breakfast treat and lunchbox filler for my family. They are light and fluffy with chewy bits on the inside. They freeze quite well and, if your family is anything like mine, you might want to double the recipe, which can also be easily done. They are perfect to make the night before, as they are quite quick and easy to assemble. I fill them with pecans or walnuts and this time around I added some cranberries as well. They are especially delicious if you serve them warm straight from the oven with some cheese, butter, and preserves.
Remember not to overmix the batter, it is better to just mix until combined to ensure that the muffins don’t have too fine a texture. Great muffins ought to have a slightly lumpy texture.
Takes: 15 min to prepare and 25 minutes to bake. Serves: 12 muffins. Easy
You will need:
- 625 ml flour
- 20 ml baking powder
- 5 ml ground cinnamon
- large pinch of salt
- 125 ml castor sugar
- 3/4 cup grated carrots
- 250 ml muesli
- 50g walnuts
- 1/4 cup dried cranberries
- 2 large free-range eggs
- 125 ml canola oil
- 250 ml organic full cream milk
- 5ml vanilla essence
- Preheat the oven to 180° C and line a muffin tin with muffin cases.
- Add flour, baking powder, cinnamon, salt, and castor sugar to a mixing bowl and whisk well.
- Stir in the carrots, muesli, nuts, and dried cranberries.
- In another bowl whisk the eggs, oil, milk, and vanilla together and stir into the flour mixture.
- Bake for 25 minutes or until an inserted toothpick comes out clean.
- Serve with your favorite preserves and cheese.
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This recipe was adapted from Recipes from Vrouekeur.
Lately I have been having a bit of a peanut butter addiction. I often catch myself staring at the bottle of peanut butter wondering what I can add it to next, other than eating it directly from the jar with a spoon. These cookies are sure to satisfy such a peanut butter craving, they are thick, soft and chewy, and as they are filled with creamy, lickable Nutella, they are guaranteed to be the best thing you will taste today. Not to mention how super quick they are to make. I suggest that you hide them well away as they will be gobbled up very fast by your family.
Be sure to bake the cookies until they are golden in color, and after removed from the oven, leave them for a few minutes on the baking sheet to cool, as they will continue baking. If you remove them too soon they will be too soft and crumble apart.
These cookies take: 15 Minutes to prepare, 30 minutes to rest, and 30 minutes to bake. Makes about 20 cookies. Easy.
You will need:
- 125 ml butter
- 125 ml crunchy peanut butter (No salt or sugar added)
- 250 ml sugar
- 1 extra large free-range egg
- 5 ml vanilla essence
- 250 ml flour
- large pinch of salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 125 ml bran flakes finely crushed
- Nutella for sticking the cookies together
- Beat the butter and peanut butter until light and fluffy.
- Add the sugar and beat thoroughly.
- Add the egg and vanilla and beat lightly to mix well.
- Sieve the flour, baking powder, bicarbonate of soda and salt over the egg mixture and mix just until blended.
- Stir the bran flakes into the flour mixture and mix until combined.
- Cover the dough with a clean dish towel and refrigerate for half an hour.
- Preheat your oven to 160°C and line two baking sheets with baking paper.
- Remove dough from refrigerator.
- Scoop out balls with a 15 ml measuring spoon and roll between your palms to make them round. Place the dough balls about 3 cm apart on a baking sheet and press flat slightly.
- Bake for about 10-12 minutes until the cooking have a golden color.
- Remove from oven and first let the cookies cool down on the baking sheet before transferring them to a cooling rack.
- Once the cookies have cooled down, use Nutella to stick them together.
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I really love a slow Saturday morning where I could sleep in for a bit, maybe go for a run and just tinker about in my kitchen. These pancakes are the ideal Saturday morning healthy, comfort food. They are fluffy and comforting with just the right amount of sweet, yet they are filling enough to sustain your energy levels for quite a few hours. But wait! The best part is, you just blend all the ingredients together in a blender. No hours of washing various baking tools! I just usually add a bit of dishwashing liquid with a cup of warm water to my blender jug and press the pulse button a few times, and then rinse it out. See! A healthy breakfast with little dishes is totally possible.
These pancakes are naturally gluten-free. But do yourself a favor and make sure from the packaging of your oats that it is not contaminated in a factory that handles gluten-filled products. If you want to, you could also make it dairy-free by substituting regular cow’s milk for unsweetened almond milk. They also contain no extra added sugar as the ripe bananas are naturally sweet, making them a good breakfast choice for both kids and grown-ups.
This takes about: 20 min (10 min to prep and 10 to cook). Serves: 4 people or 2 teenagers. Ridiculously easy to make.
You will need:
- 3 cups regular oats
- 4 medium very ripe bananas (the riper, the sweeter)
- 4 large organic free-range eggs
- 1 cup of low fat cow’s milk or almond milk
- 1 tsp of vanilla
- :2 tsp baking powder
- 1 tsp cinnamon
- a large pinch of salt
- a pinch of nutmeg
- vegetable oil to cook
- fruit and honey or maple syrup to top the pancakes with
- Place the oats into a high powered blender and grind the oats down to a fine flour.
- Add the rest of the ingredients and blend until smooth
- Lightly coat a griddle pan with the vegetable oil and heat over medium heat.
- Add large spoons full of batter to the griddle and flip the pancakes over once bubbles start to form on the top. Cook until golden on both sides
- Remove from the griddle and serve hot with all your favorite toppings.