Recipes Archive

Cocktail recipes

Cheese-and-bacon granola muffins

20 minutes

Grain recipes

Fridge-contents eggy fried rice

30 minutes

Beans recipes

Baked beans on toast with chorizo

10 minutes

Aliums

Family favourite frikkadels in onion gravy

35 minutes

feijoada with pork shoulder" width="400" height="400"/>

Chickpea recipes

Cheat’s feijoada with pork shoulder

3 hours

Banana-and-pineapple carrot cake with honeycomb-and-Clemengold icing

Serves 8 to 10

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 1⁄2 hours

Ingredients

For the sponge:

6 free-range eggs
650 g brown sugar
2 cups canola oil
350 g cake flour
1 1⁄2 t baking powder
1 1⁄2 t bicarbonate of soda
1 1⁄2 t cinnamon
1⁄2 t nutmeg
1⁄2 t salt
450 g carrots, grated
100 g pecan nuts, roughly chopped
1 ripe banana, mashed
1⁄2 cup Woolworths pineapple pieces in light syrup, crushed

For the icing:

250 g Woolworths plain full-cream cream cheese
1⁄2 lemon, zested and juiced
1⁄2 ClemenGold, zested
100 g icing sugar

For the honeycomb:

1⁄2 T butter
200 g caster sugar
5 T golden syrup
2 t bicarbonate of soda

Method

Preheat the oven to 180°C and grease 2 x 20 cm greased springform cake tins.

Place the eggs and sugar into a bowl and whisk until light and fluffy, then gradually add the oil while whisking.

Sift in all the dry ingredients and gently fold into the mixture.

Add the remaining ingredients and fold through, taking care not to overmix.

Pour the batter into the cake tins and bake for 60–70 minutes, or until a skewer comes out clean. Remove from the oven and allow to cool completely in the cake tins.

To make the icing, whisk all the ingredients until smooth. Adjust the consistency with more juice if necessary.

To make the honeycomb, grease a large baking tray with butter and set aside. Heat the sugar and syrup in a deep saucepan over a low heat, stirring until the sugar has melted.

Increase the heat and simmer until the mixture turns amber, then off turn the heat and add the bicarbonate of soda while mixing with a wooden spoon until foaming.

Immediately transfer the foaming mixture into the prepared baking tray and allow to cool and set.

Remove the cakes from the tins, wrap one in clingwrap and freeze. Ice the other layer and decorate with crushed honeycomb.

Cook's note: This cake freezes well, so I always bake two and if I don’t need both immediately, make half the quantity of icing to ice just one of them and freeze the second cake for later on – it’s also delicious warm with ice cream.

Browse more cake recipes here

Spinach lasagne

Chicken in tomato sauce

Triple-layer chocolate-and-vanilla cake

Dark and stormier

Slow-cooked cowboy beans

Cheese-and-bacon granola muffins

Fridge-contents eggy fried rice

Baked beans on toast with chorizo

Family favourite frikkadels in onion gravy

Cheat’s feijoada with pork shoulder

Supersized tender pork ribs with sweet potato fries

Spicy pilchard frikkadels with pearl barley and tomato salsa

Confit fruit

Lamb-and-bulgar wheat koftas

Banana-and-pineapple carrot cake with honeycomb-and-Clemengold icing

Banana-and-pineapple carrot cake with honeycomb-and-Clemengold icing

Ingredients

Method