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THE WORLD'S BEST cAKE
cOMPETiTiON
For one of TASTE magazine’s cover options, we tweaked Debbie’s
cake by icing it with a slightly thicker chocolate glaze and then
piling on top a generous handful of syrupy Sabrosa strawberries.
PiEce de resistance
Reader Debbie Powell's choc-orange creation took
top spot in our World's Best Cake competition É and
won her a covetable Kenwood Titanium Chef
DEBBIE POWELL'S CHOCOLATE,
CARDAMOM AND ORANGE CAKE
Serves 8 n EASY n GREAT VALUE
Preparation: 30 minutes
Baking: 1½ hours
butter 250 g, plus extra for greasing
caster sugar 270 g
orange 1, zested
free-range eggs 4
cake flour 300 g
ground cardamom 1 T
baking powder 2 t
plain yoghurt 2⁄3 cup
orange juice ½ cup
white chocolate 240 g
For the chocolate glaze:
cream 2⁄3 cup, heated
70% dark chocolate 150g, chopped and melted
1 Preheat the oven to 160°C. Grease and line a
24 cm cake tin.
2 Cream the butter and sugar until light and
creamy, then add the orange zest.
3 Beat in the eggs, one at a time, adding 1 T
flour after each egg. Sieve the remaining flour
with the cardamom and baking powder and
fold in.
4 Mix the yoghurt and orange juice and fold
into the mixture. Melt the white chocolate, add
to the cake mixture, then pour into the tin and
bake for 1½ hours.
5 Cool in the tin for 10 minutes before turning
out onto a rack. Glaze when cool.
6 To make the glaze, gently heat the cream,
then stir into the melted chocolate. Cool, then
pour over the cake.
WINE: Nuy White Muscadel 2010
"THE CAKE FIRST MADE
ITS PUBLIC DEBUT AT MY
SISTER-IN-LAW'S 60TH
BIRTHDAY PARTY. IT'S BEEN
A HIT EVER SINCE"
Ð DEBBIE POWELL, johannesburg
DANIELLE MATTHEWS' LEMON
SYRUP CAKE
Serves 8 n EASY n GREAT VALUE
Preparation: 20 minutes
Baking: 35 minutes
flour 240 g
baking powder 1½ t
bicarbonate of soda ½ t
ground almonds 70 g
salt 1 t
butter 100 g
caster sugar 220 g
free-range eggs 4
milk 2⁄3 cup
lemon zest 3 T
For the syrup:
caster sugar 200 g
lemon juice 1 cup
1 Preheat the oven to 180°C. Sift the flour, baking
powder, bicarbonate of soda, ground almonds
and salt into a bowl.
2 Cream the butter and sugar until light and
fluffy. Whisk in the eggs until light and creamy.
3 Add the milk and lemon zest and stir to
combine. Gently fold the flour mixture into
the egg mixture.
4 Pour the mixture into greased 20 cm ring
cake tin. Bake for 35 minutes, or until a skewer
inserted comes out clean. Pour the warm syrup
over the cake while it’s still hot. Serve with
mascarpone cream.
5 To make the lemon syrup, bring the sugar
and lemon juice to a boil in a saucepan until the
sugar dissolves.
WINE: Nuy White Muscadel 2010
Ursula Bezuidenhout's
coconut milk cake
Serves 8 to 10 n A LITTLE EFFORT
Preparation: 20 minutes
Baking: 30 minutes
coconut milk 1½ cups
desiccated coconut 80 g, plus extra for sprinkling
butter 190 g, softened
sugar 300 g
almond essence 1 t
flour 420 g
baking powder 4 t
salt ½ t
free-range egg whites 3, beaten
For the icing, blend:
icing sugar 390 g, sifted
coconut milk 4–5 T
almond essence 1 t
1 Preheat the oven to 180°C. Bring the coconut
milk and dessicated coconut to a boil in a
saucepan. Remove from the heat.
2 Cream the butter and sugar until light and
fluffy, then beat in the almond essence.
3 Stir the coconut milk mixture into the
creamed butter and sugar mixture.
4 Sift the dry ingredients together. Fold into the
batter, then lightly fold in the egg whites.
5 Grease two 20 cm baking tins and pour a
quarter of the prepared batter into each tin.
Bake for 10 to 15 minutes, or until a skewer
inserted comes out clean. Allow to cool, then
remove from the tins and repeat with the
remaining batter. Cool completely.
6 Use some icing to sandwich together the
layers, and spread the rest over the top. Sprinkle
with desiccated coconut.
WINE: Woolworths Blanc de Noir 2011
"I LOVE MAKING THIS CAKE FOR MY FAMILY ON A SUNDAY
Ð IT'S PERFECT FOR TEA" Ð URSULA BEZUIDENHOUT, DURBAN
candice le noury's Chocolate
cake with caramel icing and
fudge sauce
Serves 6 to 8 n EASY
n GREAT VALUE
Preparation: 30 minutes
Baking: 25 minutes
white sugar 600 g
cake flour 245 g
good-quality cocoa 60 g
baking powder 1½ t
free-range eggs 2
buttermilk 1 cup
butter ½ cup melted and cooled, plus 160 g
vanilla extract 1 T
instant coffee 1 T, mixed with hot water
milk ¼ cup
brown sugar 200 g
icing sugar 130 g
caramel essence 1 t
cream ¼ cup
1 Preheat the oven to 180°C. In a bowl, mix
400 g white sugar, the flour, cocoa and baking
powder. In a separate bowl beat the eggs,
buttermilk and melted butter, then add to the
flour mixture. Beat for 2 minutes.
2 Add the vanilla and coffee, then stir. Divide the
batter between two greased 23 cm cake tins
and bake for 20 to 25 minutes, or until a skewer
inserted comes out clean. Allow to cool.
3 Heat 60 g butter, the milk and brown sugar in
a saucepan and stir. Boil for 2 minutes, pour into
a bowl and add half the icing sugar. Beat for 2
minutes, then cool. Beat in the remaining icing
sugar and caramel essence. Cool.
4 Simmer the remaining white sugar with
3 T water in a saucepan until it dissolves. Add
100 g butter and boil until it takes on a rich
caramel colour. Remove from the heat and add
the cream, stirring continuously. Allow to cool.
5 Sandwich the two layers together with the
caramel icing, then pour over the fudge sauce.
WINE: Bon Courage White Muscadel 2011
MEERA JAINARAIN'S
COFFEE-AND-DATE
CAKE
Add the butter, caster sugar, egg and
orange zest.
3 Sift the flour, baking powder and
Serves 8 to 10 n easy
mixed spice together and add to the
Preparation: 20 minutes
wet ingredients. Stir well and pour
Baking: 35 minutes
into the prepared baking tin.
4 Bake for 35 minutes
or until a
dates
150
g,
coarsely
chopped
Reader Candice le Noury's
decadent
chocolate cake tak
skewer inserted comes out clean.
black coffee 1 cup
third finalist's spot
in our World's Best Cake competitio
Leave to cool in the tin for
bicarbonate of soda 1 t
minutes,
and
butter
melted
Ph65
og,
togr
aph jan ra s p ro10
duc
t i o nthen
a b iremove
gail d
o n n e l l y F o o d a s s i s t a n t Amy J o
cool on a wire rack. Drizzle with
caster sugar 110 g
love that
this cake is so dense and fudgy. The additio
the topping.
extra-large free-range egg 1,"Ibeaten
of
good-quality
really
5 To make thecoffee
topping, place
the adds another dimension
orange zest 1 t
the
chocolate
flavour
and
counteracts
the sweetness o
caster sugar and butter in a saucepan
cake flour 150 g
the
fudge
sauce"
Ð
candice
le
Noury
over a low heat. Once the sugar has
baking powder 1 t
dissolved, stir in the water and nuts
mixed spice 1 t
and drizzle over the cake.
For the topping:
WINE: De Krans White
caster sugar 110 g
Muscadel Jerepigo 2011
SWEET TEMPTATION
butter 60 g
water 1 T
pecan nuts 30 g, chopped
1 Preheat the oven to 180°C. Grease
and line a 20 cm loaf tin.
2 Soak the dates in the coffee and
bicarbonate of soda for 15 minutes.
Eugene Joubert's cinnamon
crumb cake with maple glaze
Serves 8 to 10 n A LITTLE EFFORT
Preparation: 15 minutes
Baking: 1 hour
flour 295 g, plus extra to toss
dark brown sugar 250 g
salt ¾ t
cinnamon 1½ t
pecan nuts ¾ cup, toasted and chopped
unsalted butter 160 g
baking powder ½ t
bicarbonate of soda ¾ t
white sugar 100 g
large free-range eggs 2
sour cream 1 cup
vanilla extract 1 t
frozen cranberries 250 g
icing sugar 1⁄3 cup, sifted
pure maple syrup 3 T
1 Preheat the oven to 170°C and grease a
24 cm bundt tin.
2 Combine 50 g flour, 125 g dark brown sugar,
¼ t salt and ½ t cinnamon. Add the pecans and
50 g butter and rub with your fingers to form
“breadcrumbs”. Set aside.
3 Sift the remaining flour, salt and cinnamon
with the baking powder and bicarbonate
of soda.
4 Cream the remaining butter until light, then
add the white sugar and remaining brown
sugar and continue beating. Add the eggs, one
at a time, followed by the sour cream and vanilla
extract. Mix well. Add the sifted ingredients to
the buttery sugar mixture. Toss the cranberries
with 3 T flour, then fold into the batter.
5 Pour a third of the batter into the tin, then
top with half the crumb mixture. Top with half
the remaining batter and the remaining crumb
mixture, then the last of the batter. Bake for 1
hour, or until a skewer inserted comes out clean.
Cool on a wire rack.
6 Mix the icing sugar with the maple syrup to
make a runny glaze. Drizzle over the cake.
WINE: Lourensford Viognier 2011
KENWOOD TAKES THE cake
Here are just five of the genius ways our winner
will put her desirable Kenwood Titanium Chef
to good baking use
1
Rich and fluffy buttercream icing is a
cinch with the Titanium Chef’s signature
K beater, which is designed to reach the sides
of the accompanying stainless steel bowl,
resulting in a well-integrated mixture.
Tip: Ensure that the butter is soft by either
leaving it out of the fridge overnight or
microwaving it for a few seconds before using.
2
Beautifully whipped egg whites with
perfectly glossy peaks are no sweat with
the Titanium Chef’s whisk attachment. The
large non-stick balloon shape of the whisk
easily builds volume, and can tackle anything
from one egg white to 12.
Tip: Adding a few drops of lemon juice to the
egg whites while they’re being beaten will
stabilise them and help build volume.
3
Need ground nuts but only have whole
ones to hand? Kenwood Titanium Chef’s
multi-mill attachment grinds whole
nuts into a fine powder in seconds.
Tip: To ensure a uniformly fine
consistency, resist the urge to pulse
all the nuts in one go, rather add
them to the mill in small batches.
Visit www.kenwoodworld.com and click on the “South
Africa” link to find out more about Kenwood products.
The Titanium Chef (right) is available countrywide and
costs R3 500 excluding VAT.
4
Recipe requires lemon or orange juice?
The Titanium Chef has a nifty optional
citrus press attachment that will extract
every last drop of juice while leaving the pips
and pith behind.
Tip: Cake recipes calling for citrus juice
generally also includes the zest of the fruit.
Make sure to zest your oranges or lemons
before juicing them, as zesting hollowed-out
orange or lemon halves tends to be tricky.
5
If you have a craving for buttery brioche,
but can’t quite face expending all that
elbow grease kneading the dough, the
Kenwood Titanium Chef comes to the rescue
again … this time with its versatile dough hook.
Simply attach and watch it work its magic.
Tip: When mixing the brioche dough, add
the butter bit by bit to ensure a light and
flaky result.
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