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Chicken liver-and-pork meatballs

15 minutes

Lamb recipes

Caribbean epis lamb chops with jollof rice

30 minutes

Easter recipes

Braised lamb shoulder with sundried tomatoes

4 1⁄2 hours

Braai recipes

Peanut butter-and-strawberry jam cake

1 hour 15 minutes

Afternoon tea

Black sesame-and-miso cake

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 1 hour

Cooking Time 35 minutes

Ingredients

For the sponge:

100 g Woolworths miso paste
2⁄3 cup buttermilk or plain yoghurt
1⁄2 cup canola oil
150 g butter, melted
5 large free-range eggs
300 g sugar
325 g flour
50 g brown sugar
1 1⁄4 t baking powder

For the black tahini icing:

12 T butter
240 g icing sugar
3 T Woolworths black tahini
1 t vanilla extract

Method

1. Preheat the oven to 180°C. Grease and line a 10 cm springform cake tin. If you have more than one tin, bake more layers at a time. You need 6 layers.

2. Blend the miso, buttermilk or yoghurt and oil. Add the butter and eggs and whisk to combine.3. Combine the dry ingredients and whisk to incorporate. Fold the wet ingredients into the dry ingredients. Pour the batter into the tin(s) and bake for 35 minutes. Allow to cool completely before sandwiching 3 layers together with the icing to make 2 cakes. Pipe the icing onto the tops to decorate.

4. To make the icing, beat all the ingredients until creamy.

Find more cake recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Hannah Lewry
Food assistant: Josh van Zyl and Tahila Pillay

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