Home
recipe-guide
Cake recipes

Bougie cherry tiramisu cake

Afternoon tea

Bougie cherry tiramisu cake

Chocolate-and-cherry mousse cake with mirror glaze

Cake recipes

Chocolate-and-cherry mousse cake with mirror glaze

45 minutes

Lemon cake

Air-fryer recipes

Lemon cake

30 minutes

Sokolatopia: chocolate party cake

Cake recipes

Sokolatopia: chocolate party cake

25–30 minutes

Upside-down brown butter-and-polenta nectarine cake

Cake recipes

Upside-down brown butter-and-polenta nectarine cake

2 hours

Frozen peanut butter cheesecake

Cake recipes

Frozen peanut butter cheesecake

25 minutes, plus overnight freezing time

Fudgy chocolate cake

Cake recipes

Fudgy chocolate cake

1 hour

Amarula cake with inkomazi ganache

Cake recipes

Amarula cake with inkomazi ganache

25–30 minutes

Tiramisu-inspired brown butter chocolate brownies

Cake recipes

Tiramisu-inspired brown butter chocolate brownies

1 hour

Herman Lensing’s mom’s carrot cake

Afternoon tea

Herman Lensing’s mom’s carrot cake

40 minutes

Chocolate hot-milk cake

Cake recipes

Chocolate hot-milk cake

20 minutes

Chocolate-and-gingerbread tray sponge

Cake recipes

Chocolate-and-gingerbread tray sponge

35 minutes

Load more

Chocolate-and-gingerbread tray sponge

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

190 g self-raising flour
150 g caster sugar
2 T cocoa powder
1 t bicarbonate of soda
1 t baking powder
1 t ground cinnamon
2 T golden syrup
2 free-range eggs
1/2 cup sunflower oil, plus 2 T
1/2 cup milk, plus 2 T
75 g crystallised ginger, chopped
5 T cookie butter (see note)
mini marshmallows, to decorate
chocolate chips, to decorate
Woolworths Chuckles, to decorate
shaved coconut, to decorate

Method

1. Preheat the oven to 180°C and line a 25 x 20 cm wide-edged baking tray with baking paper.
2. Sift the dry ingredients into a large bowl, then make a well in the centre.
3. Add the syrup, eggs, oil, milk and ginger, then mix until combined. Pour into the baking tray.
4. Bake for 25–35 minutes, or until a skewer comes out clean.
5. Remove from the tray and allow to cool on a wire rack.
6. Cut into squares and decorate with the cookie butter and toppings.

NOTE: Learn how to make cookie butter here.

Find more cake recipes here.

Photographs: Myburgh Du Plessis
Food Assistant: Bianca Strydom