Recipes Archive

Avocado recipes

American-style coconut flapjacks

20 minutes

Citrus recipes

Braised duck leg with orange and tomato citrus gremolata

2 and 1/4 hours

Cake recipes

Ombre buttercream iced amasi cake with a brandy snap crown

45 minutes

Seafood recipes

Avocado ritz

10 minutes

Strawberry-and-rose hot-milk sponge

Serves 8 - 10

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

150 g butter
1½ cups milk
420 g flour
1 T baking powder
6 free-range eggs
390 g caster sugar
1 T rose-water
strawberry jam, for filling
whipped cream, for filling

For the butter icing:

240 g softened butter
560 g icing sugar
2 T rose-water

Method

Preheat the oven to 170°C. Place the butter and milk in a saucepan and gently heat until the butter has melted. Do not allow to boil.

Sift together the flour and baking powder, then whisk the eggs and caster sugar until fluffy. Fold the flour mixture into the eggs, then fold in the milk-and-butter mixture. Add the rosewater.

Pour the mixture into 3 lined 22 cm cake tins and bake for 30 minutes. Remove from the oven and allow to cool. Sandwich the cakes together with strawberry jam and whipped cream. Ice with the butter icing.

To make the butter icing, beat all the ingredients together until smooth. Add a little milk to loosen if necessary.

Browse more cake recipes here.

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American-style coconut flapjacks

Braised duck leg with orange and tomato citrus gremolata

Lactose-free chiffon cake

Ombre buttercream iced amasi cake with a brandy snap crown

Avocado ritz

Rib-eye with café de Paris butter

Salmon fish cakes with rocket mayonnaise

Lemon posset with red-wine snow

Rose-and-ginger poached pears with mascarpone and crushed biscotti

Strawberry-and-rose hot-milk sponge

Strawberry-and-rose hot-milk sponge

Ingredients

Method