caster sugar Archives

Coffee recipes

Ricotta coffee panna cotta

10 minutes

Coffee recipes

Coffee zabaglione

5 minutes

Afternoon tea

Coffee cake

30 minutes

Chocolate recipes

Créme brûleé doughnuts

20 minutes

Panna cotta

Vanilla panna cotta

6 minutes

Afternoon tea

Saadiyah’s chocolate cake

25–30 minutes

Citrus recipes

Citrus pavlova

2 hours

Citrus recipes

ClemenGold crème caramel

15 minutes

Citrus-and-almond sheet cake

Serves 12

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

450 g butter, softened
400 g caster sugar
8 free-range eggs
460 g almond flour
2 T almond extract
3 T orange essence
2 oranges, zested
3 T Woolworths lime-and-coconut-flavoured syrup
dill, to decorate
Jelly Tots, to decorate
toasted flaked almonds, to decorate
citrus wedges, to decorate

For the icing:

400 g butter, softened
1 x 385 g can condensed milk
1 T orange zest

Method

1. Preheat the oven to 180°C. Line an approximately 28 x 20 cm baking tray with baking paper.

2. Beat the butter and sugar together until pale. Beat in the eggs one at a time, then fold in the remaining ingredients except the syrup.

3. Pour the batter into the tray and bake for 50 minutes, or until a skewer comes out clean. Brush over the syrup, then allow to cool and remove from the tray.

4. To make the icing, beat the butter until pale, then slowly add the condensed milk and beat until creamy. Beat in the orange zest. Roughly ice the cake and decorate.

Find more citrus recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi

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Pot bread

DIY LemonGold® Creams

Aunty Irene’s Orly Whip Cassata

Chocolate torte with berries and whipped cream

Mille-feuille with café crème patissiere

Ricotta coffee panna cotta

Coffee zabaglione

Coffee cake

Créme brûleé doughnuts

Vanilla panna cotta

Saadiyah’s chocolate cake

Citrus pavlova

ClemenGold crème caramel

Citrus-and-almond sheet cake

Citrus-and-almond sheet cake

Ingredients

Method