Great value Archives

Fish recipes

Hake poached in olive oil

30 minutes

Italian recipes

White chocolate-and-pistachio cannoli

10 minutes

Italian recipes

Mushroom bruschetta

10 minutes

Dressing recipes

Easy basil oil

Cake recipes

Citrus-and-thyme polenta bundt cake

1 hour

Apple recipes

Tahini frangipane tart

45–60 minutes

Polenta recipes

Parmesan-and-polenta potatoes

1 hour

Brinjal recipes

Vegan bunny chow

3 hours 30 minutes

Berry recipes

Always ready berry-and-coconut muffins

30 minutes

Boards and

Spicy boerewors bites

15 minutes

Lemon ice-cream slice cake

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 50 minutes

Ingredients

2 cups vanilla ice cream, melted
140 g self-raising flour
67 g caster sugar
2 lemons, zested
1 free-range egg
Salt, a pinch

For the sauce:

4 T water
155 g caster sugar
2 limes, juiced
1 lemon, juiced
2 T gin

Method

Preheat the oven to 180°C. Place all ingredients for the cake in a bowl and stir until incorporated. Pour into a 10 x 20 cm greased loaf tin and bake for 50 minutes, or until firm.

To make the sauce, place the water, sugar and citrus juices in a saucepan over a medium heat. Simmer, stirring to dissolve the sugar, until reduced, about 8 minutes. Stir in the gin.

Spoon the syrup over the cake and allow to cool before serving.

Browse more cake recipes here.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Hake poached in olive oil

White chocolate-and-pistachio cannoli

Mushroom bruschetta

Easy basil oil

Citrus-and-thyme polenta bundt cake

Tahini frangipane tart

Parmesan-and-polenta potatoes

Vegan bunny chow

Always ready berry-and-coconut muffins

Spicy boerewors bites

Whole baked cauliflower with cheese sauce

Lemon ice-cream slice cake

Lemon ice-cream slice cake

Ingredients

Method