Best dessert and baking recipes from TASTE Magazine

Afternoon tea

Peppermint Crisp ice-cream sandwich

10 minutes

Snack recipes

Cape seed loaf

50 minutes

Sweetcorn-and-maize meal cake (lagan)

Serves 8 to 10

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

175 g semolina or maize meal
94 g flour
60 g chickpea flour
1 t salt (or to taste)
1 t ground turmeric
1 t garam masala
1 t smoked paprika
1 medium onion, chopped
3 t garlic-and-ginger paste
2 green chillies, chopped (or to taste)
1 large handful fresh coriander, chopped
200 g baby spinach, chopped
1 spring onion, finely chopped
1 x 415 g can sweetcorn kernels
¼ cup olive oil
1 cup milk
1 large free-range egg
1 t baking powder
2 t sesame seeds

Method

1. Sift the flours into a mixing bowl, then add the spices.

2. Add the onion, garlic-and-ginger paste, chillies, coriander, spinach and spring onion.

3. Add the sweetcorn, oil, milk and egg and mix into thickish batter. Add the baking powder and mix gently.

4. Grease a 30 x 25 cm rectangular baking dish or 25cm circular baking dish and preheat the oven to 180°C. Pour the mixture into the greased dish and flatten using a spatula. Sprinkle over the sesame seeds.

5. Bake for 25–30 minutes, or until a skewer comes out clean. Allow to cool completely, then cut into squares. Serve with chutney or your favourite sauce.

Find more cake recipes here

Videographer: Barry de Villiers

Photographer: Shavan Rahim

Food Assistant: Bianca Jones

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Sweetcorn-and-maize meal cake (lagan)

Sweetcorn-and-maize meal cake (lagan)

Ingredients

Method