Cake recipes

Moist coffee cake with buttercream

1 hour

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Avocado and lime loaf cake with lime drizzle

1 ½ hours

Cake recipes

Cheat’s crêpe cake

30 minutes

Beetroot recipes

Beetroot red velvet cake

30 minutes

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1 hour

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Tres leches tray bake

1 hour

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Chocolate lager cake with hot cross bun cream cheese icing

45 minutes

Cake recipes

Orange-and-macadamia cake

1 hour

Cake recipes

Flourless dark chocolate cake

45 minutes

Afternoon tea

Vanilla cake with pistachio icing

35 minutes

Cake recipes

Mini cheesecakes

20 minutes

Cake recipes

Gluten-free almond tart

1 hour

Gluten-free almond tart

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

1 1⁄2 cups coconut milk
75 g desiccated coconut
50 g butter
1 T vanilla extract
1 free-range egg
60 g almond flour
180 g caster sugar
2 T lemon juice
1 t lemon zest
cream, for serving

Method

1. Preheat the oven to 160°C. Place all the ingredients except the cream into a blender and blend. Pour into a greased 20cm Pyrex dish. Bake for 1 hour.

2. Serve hot or cold with the cream.

Find more sweet tart recipes here.

Photographs: Myburg du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Moist coffee cake with buttercream

Avocado and lime loaf cake with lime drizzle

Cheat’s crêpe cake

Beetroot red velvet cake

Persian love cake

Tres leches tray bake

Chocolate lager cake with hot cross bun cream cheese icing

Orange-and-macadamia cake

Flourless dark chocolate cake

Vanilla cake with pistachio icing

Mini cheesecakes

Gluten-free almond tart

Gluten-free almond tart

Ingredients

Method