Egg-free recipes

Christmas dessert

Potato rosti and duck rashers breakfast

20 minutes

Battered and

Daltjies (chilli bites) for Ramadan

5 - 10 minutes

Cheese recipes

Ultimate guacamole with sweet potato nachos, crispy chickpeas and crème fraîche

25 minutes

Pork recipes

Rolled pork neck and vegetable roast

60 minutes

Asian recipes

Crunchy fried Brussels sprouts

10 minutes

Cake recipes

Speculaas tipsy cake

40 minutes

Speculaas tipsy cake

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

250 g dates, chopped
3/4 cup boiling water
2 T butter
200 g Muscovado sugar
1 free-range egg
300 g flour
1 t bicarbonate of soda
4 t baking powder
1 t mixed spice
1/2 t ground ginger
1 t salt
30 g pecans, chopped

for the syrup:

250 g sugar
3/4 cup water
1 t vanilla extract
1 T butter
1/4 cup brandy

Method

1. Preheat the oven to 190°C and grease a 30 cm bundt cake tin.
2. Mix the dates and boiling water, then set aside to soak until cooled.
3. Cream the butter, sugar and egg until fluffy. Sift the dry ingredients into the soaked dates, then add this to the wet ingredients. Fold in the pecans, taking care not to overmix. Pour into the cake tin and bake for 40–45 minutes, or until a skewer comes out with small crumbs attached to it.
4. To make the syrup, combine the sugar and water in a small saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes. Add the remaining ingredients and combine. Set aside.
5. Pour the syrup over the cake while it is still hot, allow to soak in, then remove from the tin.

Cook's note: Use brandy extract or vanilla extract if you prefer an alcohol-free cake.

Find more cake recipes here.

Photographs: Myburgh Du Plessis
Food Assistant: Bianca Strydom

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Speculaas tipsy cake

Speculaas tipsy cake

Ingredients

Method