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Creamy black bean, harissa and almond butter stew

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10 minutes

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15–20 minutes

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15 minutes

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15 minutes + 2 hour setting

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15 minutes

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30 minutes

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10–12 minutes

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20 minutes

Cake recipes

Four-ingredient condensed milk cake

30–35 minutes

Four-ingredient condensed milk cake

By Sam Woulidge

Serves 12 to 16

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30–35 minutes

Ingredients

1 x 385 g can condensed milk
4 extra-large free-range eggs
60 g butter, melted
180 g self-raising flour, sifted
1 x 360 g can Caramel Treat (or make your own by boiling a can of condensed milk for 3 hours)
1 cup whipping cream (optional)

Method

1. Preheat the oven to 180°C. Using an electric mixer, beat the condensed milk, eggs, butter and flour until smooth.

2. Pour the batter into a greased 15 cm bundt cake tin. Bake for 30–35 minutes, or until a skewer comes out clean.

3. Allow to cool, then serve with dollops of caramel or some caramel swirled into whipped cream. Add some festive gold glitter if you’re so inclined. Which, of course, I always am.

ALSO READ: Miracles and wonder: passing down family traditions through food

Find more cake recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Morey

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Creamy black bean, harissa and almond butter stew

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Frittata

Stovetop mac ‘n cheese

Tea jelly

Askoek

Seven Colours salad

Whole braaied fish

Braaied sweet potato

Jaffle

Rooibos chai caramel cupcakes

Four-ingredient condensed milk cake

Four-ingredient condensed milk cake

Ingredients

Method