Best dessert and baking recipes from TASTE Magazine

Bread recipes

Zucchini loaf

1 hour

Berry recipes

Strawberry fête pudding

5 minutes

Biscuit recipes

Amasi ice-cream sandwiches

30 minutes

Brunch recipes

Sorghum flapjacks

20 minutes

Doughnut recipes

Poffertjie inspired doughnuts

15–20 minutes

Berry recipes

Lemon-and-sesame blueberry cake

30 minutes

Bread recipes

Bakery-style banana bread

65 minutes

Bread recipes

Chocolate zucchini bread

50 minutes

Bread recipes

Pull-apart pancake bread

35 minutes

Cake recipes

Chocolate sheet cake

30 minutes

Chocolate sheet cake

Serves 8 - 12

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

400 g sugar
240 g flour
2 t baking powder
1½ t bicarbonate of soda
½ t salt
50 g cocoa powder
2 t granulated coffee
1 Cup hot water
1 cup milk
2 free-range eggs
½ cup oil
2 t vanilla essence

For the icing:

150 g dark chocolate, roughly chopped and melted
1 x 385 g can condensed milk

Method

1. Preheat the oven to 180°C and line a 30 cm baking tray with greaseproof paper.

2. Sift the dry ingredients into a large bowl.

3. Stir the coffee into the hot water until dissolved. Add the milk and whisk. Combine the wet ingredients.

4. Add the dry ingredients to the wet and mix to combine.

5. Pour the batter into the baking tray and bake for 30 minutes, or until a skewer comes out clean. Allow to cool.

6. To make the icing, mix the chocolate and condensed milk. Alternatively, decorate with whipped cream, salted caramel, chocolate shavings or fresh berries and a dusting of icing sugar.

Cook’s note: You can also divide the batter between 2 round cake tins and bake for 20–25 minutes.

Find more cake recipes here.

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Zucchini loaf

Strawberry fête pudding

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Sorghum flapjacks

Poffertjie inspired doughnuts

Lemon-and-sesame blueberry cake

Bakery-style banana bread

Chocolate zucchini bread

Pull-apart pancake bread

Chocolate sheet cake

Chocolate sheet cake

Ingredients

Method