eggs Archives

Butternut recipes

Easy naked chocolate and basil cake with cream cheese icing

35 minutes

Calamari

Salt-and-pepper calamari with sweet chilli sauce

Peanut butter cookie and raspberry ice-cream sandwiches

20 minutes

Salad recipes

Hot-smoked trout and melon salad

5 minutes

Apple recipes

Coconut French toast with apple yoghurt

20 minutes

Asian recipes

Moist banana daiquiri cake

50 minutes

Moist banana daiquiri cake

Serves 10

Difficulty Easy

Prep Time 50 minutes

Cooking Time 50 minutes

Ingredients

360 g cake flour
1 t bicarbonate of soda
1 t baking powder
½ t salt
1 t ground ginger
400 g sugar
½ cup coconut oil
4 free-range eggs
1 x 385 g pie apples can, crushed
5 bananas, mashed
4 T banana liqueur or 2 T banana essence
200 g pecans, roughly chopped
100 g hundreds-and-thousands

For the Triple Sec cream-cheese icing:

3 cups cream cheese
400 g icing sugar
4 T Triple Sec liqueur or 2 T orange essence

For the white-chocolate- coated popcorn:

100 g popcorn, popped
1 x 80 g white chocolate slab, melted
100 g hundreds-and-thousands

Method

Preheat the oven to 180°C. Combine all the dry ingredients except the sugar and pecans in a large mixing bowl.

In a separate bowl, beat the sugar, coconut oil, eggs and pie apples using an electric hand-mixer until well combined.

Add the banana and banana liqueur and stir through. Toss the pecans in the dry ingredients, then slowly fold the dry ingredients into the wet mixture until just combined.

Divide the batter between a greased 20 x 10 cm baking tin and a greased 9 cm x 5 cm baking tin. Bake the small cake for 15–20 minutes and the large cake for 35–40 minutes, or until a skewer inserted comes out clean.

Allow the cakes to cool slightly before removing them from the tins and placing on a wire rack.

To make the icing, mix the cream cheese using an electric hand-mixer until creamy. add the icing sugar and mix until well combined, then add the triple Sec.

To make the white-chocolate-coated popcorn, place the popcorn on a silicone baking mat and drizzle over the milk chocolate. Sprinkle over the hundreds-and- thousands and chill until set.

To assemble, evenly ice the small cake and roll it in the hundreds-and-thousands to coat. Set aside.

Place the large cake on a serving dish, then ice the sides and top. Gently place the smaller cake on top of the bigger cake, then break the set popcorn into chunks and stack on the smaller cake.

Browse more cake recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Homemade ricotta gnocchi with basil-and-celery leaf pesto

Butternut-and-quinoa bobotie

Easy naked chocolate and basil cake with cream cheese icing

Salt-and-pepper calamari with sweet chilli sauce

Spiced smoked trout kedgeree

The ultimate French toast

Strawberry muffins

Peanut butter cookie and raspberry ice-cream sandwiches

Hot-smoked trout and melon salad

Coconut French toast with apple yoghurt

Asian-style scrambled eggs

Moist banana daiquiri cake

Moist banana daiquiri cake

Ingredients

Method