Best dessert and baking recipes from TASTE Magazine

Afternoon tea

Cape seed loaf

50 minutes

Cheese recipes

Mini cottage cheese-and-egg muffins

30 minutes

Eid recipes

Cardamom pavlova and whipped rose cream

1.5–2 hours

Afternoon tea

Mandazi with ClemenGold-infused chocolate sauce

15 minutes

Biscuit recipes

Mini quark cheesecakes with shortbread crust and fresh berries

10–12 minutes

Ice cream

Stracciatella ice-cream sandwiches

5 minutes

Ricotta flapjacks

20 minutes

Ricotta flapjacks

Serves Makes 12

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

125 g flour
1 t baking powder
1 ½ T sugar
¼ t salt
2 free-range eggs, separated
¾ cup milk
½ t Woolworths vanilla paste
1 lemon, zested
1 orange, zested
250 g ricotta
vegetable oil, for frying
lemon curd or butter, for serving

Method

1. Sift all the dry ingredients into a bowl.

2. Beat the egg yolks together, then add the milk, vanilla paste and lemon and orange zest.

3. Whisk the egg whites until stiff peaks form. Fold the dry ingredients into the wet ingredients, then fold in the ricotta and egg whites. Don’t overmix the batter, pieces of ricotta should still be visible.

4. Fry 1 heaped T batter per hotcake in a nonstick pan over a medium heat until golden, then turn and cook on the other side.

5. Serve with butter or lemon curd.

Discover more flapjack recipes here.

Photography: Andrea van der Spuy
Food assistants: Bianca Strydom & Irinja Bekker

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Ricotta flapjacks

Ricotta flapjacks

Ingredients

Method