Best dessert and baking recipes from TASTE Magazine

Bread recipes

Pull-apart pancake bread

35 minutes

Cake recipes

Chocolate sheet cake

30 minutes

Biscuit recipes

Cookie butter

5 minutes

Biscuit recipes

Speculaas tray cookie

30 minutes

Fridge dessert

Baked “fridge” tart

35 minutes

Cake recipes

Speculaas tipsy cake

40 minutes

Milk tart

Milk tart brûlée

1½ hours

Birthday cake

Flop-proof chocolate cake

40 minutes

Pancake recipes

Pancakes

2 minutes per pancake

Apple recipes

Ever-ready apple crumble

Bread recipes

Focaccia

25 minutes

Bread recipes

Ancient grain bread

35 minutes

Ancient grain bread

Serves 4 - 6

Difficulty Easy

Prep Time 10 minutes, plus 45 minutes’ proving time

Cooking Time 35 minutes

Ingredients

1¼ cups warm milk
2 T butter, melted
½ cup maple syrup
2 cups water
120 g flour
1 t salt
1 t yeast
1 T bulgur wheat
1 T white quinoa
90 g mixed seeds (sun flower, pumpkin, etc.)
170 g raisins
2 T amaranth

Method

1. Preheat the oven to 180°C.

2. Combine the milk, butter, maple syrup and water in a large bowl.

3. Add all the dry ingredients, shape into a round and place on a baking tray lined with baking paper. Cover with a damp cloth and prove for 45 minutes. 4 Bake until golden brown, about 35 minutes.

Find more bread recipes here.

Photograph: Myburgh Du Plessis

Food assistants: Bianca Strydom & Keletso Motau

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Pull-apart pancake bread

Chocolate sheet cake

Cookie butter

Speculaas tray cookie

Baked “fridge” tart

Speculaas tipsy cake

Milk tart brûlée

Flop-proof chocolate cake

Pancakes

Ever-ready apple crumble

Focaccia

Ancient grain bread

Ancient grain bread

Ingredients

Method