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1 hour

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Salted banana toffee millefeuille

1 1/2 hours

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Bay leaf kebabs with baked cannellini beans

30 minutes

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Baked apples with bay leaves, dates and honey

25 minutes

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45 minutes

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20 minutes

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20 minutes

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2 minutes

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1 hour

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25 minutes

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1 hour

Cake recipes

Chocolate, cardamom and orange cake

1½ hours

Chocolate, cardamom and orange cake

By Debbie Powell

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1½ hours

Ingredients

250 g butter, plus extra for greasing
270 g caster sugar
1 orange, zested
4 free-range eggs
300 g cake flour
1 T ground cardamom
2 t baking powder
2/3 cup plain yoghurt
1/2 cup orange juice
240 g white chocolate

For the chocolate glaze:

2/3 cup cream, heated
150 g 70% dark chocolate, chopped and melted

Method

Preheat the oven to 160°C. Grease and line a 24 cm cake tin.

Cream the butter and sugar until light and creamy, then add the orange zest.

Beat in the eggs, one at a time, adding 1 tablespoon of flour after each egg. Sieve the remaining flour with the cardamom and baking powder and fold in.

Mix the yoghurt and orange juice and fold into the mixture. Melt the white chocolate, add to the yoghurt mixture, then pour into the tin and bake for 1½ hours.

Cool in the tin for 10 minutes before turning out onto a rack. Glaze when cool.

To make the glaze, gently heat the cream, then stir into the melted chocolate. Cool, then pour over the cake.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

American barbeque ribs

Salted banana toffee millefeuille

Bay leaf kebabs with baked cannellini beans

Baked apples with bay leaves, dates and honey

French coq au vin

Japanese maki rolls with miso-tofu soup

German kassler chops with red cabbage

Berbere paste

Chicken wot

Roast butternut salad

Lemon polenta cake

Chocolate, cardamom and orange cake

Chocolate, cardamom and orange cake

Ingredients

Method