Best dessert and baking recipes from TASTE Magazine

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South African

Baked rooibos-and-ClemenGold milk tart

45 minutes

Apple recipes

Envy™ apple cake

1 hour

Chocolate recipes

Peppermint crisp tart

Christmas dessert

The Springbokkie (Peppermint Crisp Trifle)

Afternoon tea

Bulkes

25 minutes

Afternoon tea

Rose-and-raspberry macarons

16 minutes

Hanukkah recipes

Aunty Sarah’s lokshen kugel

45 minutes

Afternoon tea

Chocolate tiramisu with salted pretzel crunch

4 hours (or overnight) setting time

Afternoon tea

No-bake caramel crunch CHUCKLES® tarts

30 minutes

Afternoon tea

Triple layer chocolate cake with three ganaches

30 minutes (baked in 2 rounds) Approx. 6 hours including ganache chilling and assembly

Afternoon tea

Blackberry brownie clafoutis

30 minutes

Afternoon tea

Lemony cheddar and ricotta cheesecake

45 minutes

Lemony cheddar and ricotta cheesecake

Serves 8–10

Difficulty Medium

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

2 x 250 g Woolworths plain full-fat cream cheese, at room temperature
4 Woolworths free-range extra-large eggs
250 g Woolworths fresh ricotta cheese
300 g Woolworths mature Cheddar, grated
250 ml Woolworths Ayrshire pouring cream
20 g Woolworths fresh chives, roughly chopped, plus extra to serve
2 Woolworths seedless LemonGold® lemons, zested, plus the juice of 1
Maldon sea salt, to taste
Woolworths black pepper, freshly ground, to taste
4 Woolworths fresh guavas, halved or sliced
Woolworths salted butter, for pan-frying

Method

1. Preheat the oven to 180°C. Grease and line a 20 cm springform cake tin.

2. In a large bowl, whisk the cream cheese and eggs together until smooth and fully incorporated.

3 .Add the ricotta, grated cheddar, pouring cream, chopped chives, lemon zest and juice.

4. Season with salt and black pepper and mix until well combined.

5. Pour the mixture into the prepared tin and smooth the top. Bake for 45 minutes or until just set in the centre with a slight wobble. The top should be lightly golden and puffed.

6. Allow the cheesecake to cool in the tin.

7. To prepare the guavas, melt a knob of salted butter in a pan over medium heat. Pan -fry the guavas until golden and caramelised before serving.

8. Serve at the cheesecake at room temperature, topped with butter-fried guavas and a sprinkle of fresh chives.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Baked rooibos-and-ClemenGold milk tart

Envy™ apple cake

Peppermint crisp tart

The Springbokkie (Peppermint Crisp Trifle)

Bulkes

Rose-and-raspberry macarons

Aunty Sarah’s lokshen kugel

Chocolate tiramisu with salted pretzel crunch

No-bake caramel crunch CHUCKLES® tarts

Triple layer chocolate cake with three ganaches

Blackberry brownie clafoutis

Lemony cheddar and ricotta cheesecake

Lemony cheddar and ricotta cheesecake

Ingredients

Method