Takes a little effort Archives

Chicken recipes

Grilled chicken wings with naan breads and Nando’s mild peri-peri dipping yoghurt sauce

35 minutes

Salad recipes

Fresh tomato-and-fennel salad with Parmesan cream

10 minutes

Berry recipes

Gluten-free raspberry cake with creme fraiche icing

20 minutes per layer

Chicken recipes

Steamed Zulu bread with chicken dumplings in harissa broth

1 1⁄2 hours

Berry recipes

Raspberry, rose and chocolate tartlets with a savoury bark

45 minutes

Chicken recipes

Aromatic chicken larb with crispy basil

20 minutes

Cake recipes

Easy naked chocolate and basil cake with cream cheese icing

35 minutes

Fruity dessert

Peanut butter cookie and raspberry ice-cream sandwiches

20 minutes

Cake recipes

Sparkling rosé cake

1 hour 25 minutes

Sparkling rosé cake

Serves 8

Difficulty Easy

Prep Time 1 hour

Cooking Time 1 hour 25 minutes

Ingredients

360 g cake flour
1 t baking powder
½ t salt
1 cup sparkling Rosé
¼ cup milk
230 g butter
400 g sugar
1–2 drops pink food colouring (optional)
5 free-range egg whites
¼ t cream of tartar

For cherry meringues:

6 free-range egg whites
1 t cream of tartar
330 g caster sugar
2 t pink food colouring

For the pink meringue icing:

2 free-range egg whites
300 g caster sugar
¼ t cream of tartar
salt, a pinch
1/3 cup water
1 ½ t vanilla extract
1 t rose extract/essence/flavouring
2 t cherry liqueur (optional)
1–2 drops pink food colouring

Method

1. Preheat the oven to 180°C and grease two 16 x 7 cm cake tins thoroughly.

2. Sift the flour, baking powder and salt into a mixing bowl and set aside.

3. In another bowl, whisk the sparkling Rosé and milk. the mixture will appear curdled.

4. Cream the butter and sugar using an electric hand-mixer until pale and fluffy.

5. Add 1⁄3 of the flour mixture to the butter and sugar and whisk at a low speed until combined. add half the Rosé mixture and combine. Repeat this process with the remaining flour and Rosé mixture, ending with the flour mixture.

6. Add the food colouring to your colour preference and mix well to create a uniform colour.

7. In a separate mixing bowl, beat the egg whites until foamy, then add the cream of tartar. Continue beating until stiff peaks form.

8. Gently fold the beaten egg whites into the batter 1⁄4 at a time, then pour into the cake tins.

9. Bake for 45 minutes, or until a skewer inserted comes out clean.

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

11. To make the cherry meringues, reduce the oven's temperature to 100°C. Beat the egg whites until foamy using an electric mixer, then add the cream of tartar. Beat until stiff peaks form. add the sugar, a little at a time, while beating the egg whites at a high speed. Once the last of the sugar has been added, the mixture will appear smooth and glossy.

12. Using a paintbrush, paint 4 evenly spaced stripes of pink food colouring down the inside of a piping bag. turn the right way round, then scoop the meringue mixture into the piping bag and tie a knot at the end.

13. Pipe onto a silicone baking mat and bake for 20–30 minutes, or until completely dry.

14. To make the pink meringue icing, beat the egg whites and other ingredients, except the food colouring, using an electric mixer in a double-boiler. Beat until stiff peaks form.

15. Add the food colouring and beat once more.

16. To ice the cake, place the cakes on top of the other and ice with the pink meringue icing, covering the sides and top. decorate with the cherry meringues before serving.

Browse more meringue recipes here.

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Grilled chicken wings with naan breads and Nando’s mild peri-peri dipping yoghurt sauce

Fresh tomato-and-fennel salad with Parmesan cream

Gluten-free raspberry cake with creme fraiche icing

Steamed Zulu bread with chicken dumplings in harissa broth

Raspberry, rose and chocolate tartlets with a savoury bark

Aromatic chicken larb with crispy basil

Easy naked chocolate and basil cake with cream cheese icing

Fig sorbet

Peanut butter cookie and raspberry ice-cream sandwiches

Cinnamon pull-apart loaf

Slow roasted pork mole tacos

Sparkling rosé cake

Sparkling rosé cake

Ingredients

Method