Best dessert and baking recipes from TASTE Magazine

Biscuit recipes

Cheat’s almond churros

10–12 minutes

Biscuit recipes

Soetkoekie snowflakes

8–10 minutes

Saint’s orange-and-Campari cake

Difficulty Easy

Prep Time 20 minutes

Cooking Time 60–70 minutes

Ingredients

4 free-range eggs
8 oranges (zest from four, juice from all eight for the syrup)
350 g Greek yoghurt
300 g sugar
250 g butter, melted and cooled
350 g semolina flour
100 g ground almonds
300 g sugar, additional, for the syrup
100 ml Campari

Method

Preheat the oven to 170˚C. To make the cake, grease and line a 23 cm springform cake tin. Using an electric mixer, whisk the eggs until pale and thick, then add the sugar to the egg mixture.

Add the yoghurt and mix at a medium speed.

Add the cooled butter to the egg-and-yoghurt mixture. Mix the flour and the orange zest and fold into the liquid mixture.

Pour into the greased cake tin and bake for 45 minutes, checking regularly.

To make the syrup, place all the ingredients in a saucepan and cook until melted and jammy.

Pour over the cake as it comes out of the oven.

Recipe reproduced with kind permission from Saint in Sandton.

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Saint’s orange-and-Campari cake

Saint’s orange-and-Campari cake

Ingredients

Method