I've baked this cake three times, and it still hasn't managed to disappoint! In fact, I have it in the oven as I type! Perfect quick cake, and not sweet. Spray 'n Cook a cake tin or round silicone cake container. Set oven to 180 degrees. Beat: 4 egg whites and set aside. Grate: 1 slab of Cadburys Cashew &Coconut chocolate. Beat: 1 cup flour 1cup castor sugar 4 yolks 1tsp vanilla essence 3tsp baking powder half a cup of oil and half a cup of warm water. Stir in the grated chocolate and gently fold in the egg white. Pour into tin and bake for 45mins. Serve alone, or with coconut ice-cream as a dessert, or top with a slab of melted chocolate mixed with nestle or fresh cream.
FRESH CREAM SCONES WITH ORANGE ZEST & ORANGE GLACE ICING (SUBMITTED BY NAQIYAH MAYAT)
This recipe is a trusted family recipe, which I have adapted with the addition of the orange zest and the glaze. My mommy and aunt are famous for their fresh cream scones (yes! Fresh cream!). Sift 2 cups of flour with 4 tsp baking powder, dash of salt. Rub in 60g butter (breadcrumbs consistency) Add 2tbl sugar, zest of 1 orange - only the orange bits, not the white, 250ml fresh cream (and some milk - 1tbl to clean the fresh cream container) Dough well and roll to 1/1 and a half cm and shape using a 6/7 cutter. Bake for 12 mins on 180 degrees. Allow to cool. Make an icing with 1 cup icing sugar and the juice of one orange. Add more or less of either until you get a thick drizzling consistency. Pour over but do it on a drip tray. Collect the bits at the bottom and drizzle again. Grate more zest and grind the 'elements of spice' citrus sugar over.
Place tin in a baking tray, then pour boiling water into the tray and place in oven for 1 and half to 2 hours. Refrigerate. Unmould and serve with freshly whipped cream Options- can flavour it differently by adding either chai, cinnamon powder, or cardamom to the mixture
Prepare PanLine a 9 inch spring form or a deep tart pan with removable bottom with aluminum foil, brush generously with olive oil and coat with bread crumbs. Set aside. Prepare BeansIn a large pot bring water with salt to boil, add string beans and cook them for 4 minutes, then remove from heat and drain the beans and immediately place them in the cold ice water to stop the cooking. Let them cool. Once cooled drain them again and chop them into about 1/2-1 inch pieces. Put aside.
Gently lift the tart from the pan and peel the foil, store the tart in the fridge covered with plastic wrap. Serve room temperature, cold or warm
NAQIYAHS COCONUT ICE-CREAM AND COCONUT CREAM WAFERS (SUBMITTED NAQIYAH MAYAT)
I'm super impressed with whacking together a pronto dessert! Very very simple, yet so chic! Allow vanilla ice-cream to soften, to this add dessicated coconut, a tblspn of Diaz almond and coconut syrup and a scrape of some vanilla pods. Stir well and spoon into moulds.
Pop back into the freezer. 1 double thick cream For the wafers, buy plain vanilla wafers. Melt milk chocolate with coconut cream in a double boiler. Dip wafers into the cooled ganache and roll in coconut. Simmer rice, milk, coconut milk and vanilla bean (slit and scrap the beans ,add the beans ) uncovered for about 40 mins. Add condense once its cooked. Allow to cool and pour in bowls . Pour the double thick cream and garnish with strawberries.
Preheat oven to 338F/170c. Lightly grease a doughnut pan.# In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt.
MARSHMELLOW MILKSHAKE (TAKEN FROM FAIZA HADJEE'S 'EXCLUSIVE BISCUIT' RECIPE BOOK):
1 8 4 2 8 litre milk (I use fat-free!), marshmellows (don't fret abt the colour, I used pink&white), Tbls brown sugar, Tbls coconut, Tbls flake crumbled (equates to 2 flakes)
Blitz in a blender for 3 minutes. Serve with dusted drinking chocolate. (I made half the recipe for this eve's Iftar) The marshmellows create a lovely foamy 'lather' like a proper milkshake! I'll be inclined to use the finest, softed coconut (or even blend it finely first on its own before adding to the rest. 'Caught my throat' at some stages while drinking)
add wet to dry and knead well oil hands to prvent stickyness cover with cling in a large bowl and set aside somewhere warm to rise for 1 and a half hours punch down and roll out to about 4mm thin i use flower cutters or round cutters to get a consistent shape make sauce: olive oil or oil small chopped onion 1 tbl garlic black pepper salt origanum 3 to 4 grated tomatoes 1 tin tomatoe paste half a tsp of sugar and a squirt of tomato sauce 3 tbl of steers peri-peri cook until thick.
Place the chopped chocolate in a medium sized bowl. Set aside. Heat the cream in a medium sized saucepan over medium heat and when it begins to bubble on the sides remove from heat.Immediately pour the cream over the chocolate . Stir with a whisk until smooth.Then transfer to a glass bowl and leave it aside to cool.I do not pop it into the fridge as with the double thick cream within an hour it sets and ready to pipe on cupcakes or ice a cake.For milk choc ganache add 50-100g more milk choc.