Home
recipe-guide
Cake recipes

Sierra Leonean-style rich cake

Cake recipes

Sierra Leonean-style rich cake

30–40 minutes

Pear invisible cake

Cake recipes

Pear invisible cake

1 hour 15 minutes

Malva pudding cake

Afternoon tea

Malva pudding cake

30 minutes

Coffee spekkoek

Afternoon tea

Coffee spekkoek

40 minutes

Coffee flan cake

Afternoon tea

Coffee flan cake

30 minutes

Pistachio-and-strawberry roll cake

Afternoon tea

Pistachio-and-strawberry roll cake

15 minutes

Peanut butter-and-strawberry jam cake

Afternoon tea

Peanut butter-and-strawberry jam cake

1 hour 15 minutes

Spun sugar

Cake recipes

Spun sugar

Black sesame-and-miso cake

Afternoon tea

Black sesame-and-miso cake

35 minutes

Hertzoggie cake

Afternoon tea

Hertzoggie cake

40 minutes (or 2 hours if baked in batches)

Hummingbird cake

Afternoon tea

Hummingbird cake

50 minutes

Petit-fours

Afternoon tea

Petit-fours

10 minutes

Load more

Petit-fours

By Hannah Lewry

Serves Makes 12 to 16

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

3 x 260 g Woolworths Madeira butter cake loaves

For the fondant icing:

800 g Woolworths white chocolate drops
800 g icing sugar, sifted
1 t vanilla extract
3⁄4 cup hot water
food colouring (optional)

Method

1. Cut the crusts off the Madeira loaves so that you’re left with a rectangular sponge. Cut into cubes and arrange on a wire rack placed over a baking tray. Pour over the fondant icing in different colours and allow to set before serving.

2. To make the icing, melt the white chocolate in a bowl over a pan of simmering water. In a large bowl, combine the icing sugar, vanilla and water to form a thick paste. Whisk in the white chocolate and food colouring if using.

Find more cake recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Hannah Lewry
Food assistant: Josh van Zyl and Tahila Pillay