Mom’s amasi cake
6-8
Easy
20 minutes
45 minutes
“My mom, Mamose, would make this cake on Saturdays, which was her baking day, and her favourite thing to do. She would have the entire morning and a cleaning team in my sister and me. This cake would be dessert the next day after Sunday lunch. Or she would make two, and the other would be gifted to a friend. Amasi – maswi a go kgahla in Sepedi – would always be on hand, so she would often use it instead of buttermilk, which makes it nice and moist.” – Mogau Seshoene, a.k.a. The Lazy Makoti
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Ingredients
Method
- 2 free-range eggs
- 2 free-range egg yolks
- 2 t vanilla extract
- 1 cup amasi
- 375 g cake flour
- 300 g caster sugar
- 1 T baking powder
- ½ t salt
- 170 g unsalted butter, melted
- lemon zest, to garnish
- edible flowers, to garnish
- For the glaze:
- 290 g icing sugar
- 1 t vanilla extract
- ½ cup amasi
Method
Ingredients
1. Preheat the oven to 180°C and grease a 24 cm bundt cake tin.
2. Whisk together, by hand, the eggs, egg yolks, vanilla, melted butter and amasi and set aside.
3. Sift the flour, caster sugar, baking powder and salt into a bowl and mix with a wooden spoon.
4. Gradually add the amasi mixture to the flour and combine, scraping the bowl between each addition. Pour the batter into the prepared cake tin.
5. Bake for 45 minutes, or until the cake springs back when lightly pressed or a toothpick inserted into the centre comes out clean. Cool for 5 minutes in the tin, then turn out onto a cooling rack.
6. To make the glaze, combine the ingredients and whisk until smooth.
Pour the glaze over the slightly warm cake.
7. Allow to cool completely so that the glaze sets. Transfer to a cake stand and garnish with lemon zest and edible flowers.
Videography: Kevashan Moodley
Photograph: Shavan Rahim
Food assistant: Emma Nkunzana
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