oil Archives

Cheese recipes

Fresh & crunchy soya rainbow slaw

15 minutes

Cauliflower recipes

Mild hake curry with flatbreads and raita

40 minutes

Air-fryer recipes

Air-fryer Thai sticky chicken thighs

25 minutes

Asian recipes

Tempura cauliflower and Tenderstem broccoli

20 minutes

Canned food

Chocolate cake

30 - 35 minutes

Chocolate cake

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 - 35 minutes

Ingredients

450 g flour
600 g caster sugar
150 g cocoa powder
1 t bicarbonate of soda
1/2 t baking powder
4 free-range eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup oil
2 t vanilla paste

For the icing:

225 g butter
3 T cocoa powder
1 x 385 g can condensed milk

Method

1. Preheat the oven to 180°C. Grease a 20 cm cake tin. If you have two tins, you can halve the batter to make 2 cakes.

2. Sift the flour, sugar, cocoa, bicarbonate of soda and baking powder together. Combine the eggs, buttermilk, water, oil and vanilla.

3. Add the dry ingredients to the wet ingredients and combine. Pour into the tin and bake for 30–35 minutes, or until a skewer comes out clean.

4. To make the icing, cream the butter using an electric mixer, then add the cocoa and beat until combined. Add the condensed milk and beat until fluffy. Once the cake has cooled, ice using the icing and serve.

Find more cake recipes here.

Spinach lasagne

Kung pao chicken

Durban fish curry

Saag feta

Fresh & crunchy soya rainbow slaw

Buttermilk fried cauliflower

Gammon croquettes

Mild hake curry with flatbreads and raita

Air-fryer Thai sticky chicken thighs

Tempura cauliflower and Tenderstem broccoli

20-minute chickpea curry

Muffuletta pie

Pork katsu sandwich

Curly fries with aioli

Chocolate cake

Chocolate cake

Ingredients

Method