\n(Yields one 23cm cake or two 15cm round cakes)<\/p>\n
Ingredients:<\/u>
\n320g cake flour
\n10ml baking powder
\n7\u00bd ml baking soda
\n5ml ground cinnamon
\n5ml salt
\n4 medium eggs, beaten
\n332g white sugar
\n310ml vegetable oil
\n280g grated carrots<\/p>\n
For the Icing:
\n60ml softened butter
\n800ml icing sugar, sifted
\n150ml smooth cottage cheese
\n5ml vanilla essence
\n5ml lemon juice
\n125ml chopped walnuts (optional)<\/p>\n
Method:<\/u>
\nPreheat oven to 180\u00b0C
\nSift all the dry ingredients together, twice.
\nCream the eggs and sugar until pale light in colour. It should double in volume.
\nAdd in the oil and mix really well.
\nFold in the egg mixture with the grated carrots and the dry ingredients.
\nPlace into a lined spring form 23cm round cake tin
\nBake for 45min
\nRemove from the oven and cool in the tin for 10 minutes before turning out on a cooling rack to cool, before icing.<\/p>\n
To Ice<\/u>
\nCream the butter and then add the sifted icing sugar.
\nAdd the cream cheese and flavourings and beat until silky smooth.
\nPlace in a piping bag with a fitted nozzle of your choice and finish by icing the top and adding the chopped nuts.<\/p>\n
Ingredients:<\/u> Method:<\/u> What is the one consumable that is a part of our lives and a must-have at every memorable celebratory occasion? The cake! From birthdays to weddings and from christenings and anniversaries to all sorts of festive holidays (think Easter, Christmas, Diwali etc), cakes are almost always the centrepiece of the table. So it’s no wonder […]<\/p>\n","protected":false},"author":24,"featured_media":12442,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[1564,3262],"class_list":{"0":"post-12441","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-capsicum-culinary-studio","9":"tag-national-cake-day"},"yoast_head":"\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Le_Gteau_Marbr_au_Caf-267x400.jpg\")
\nCapsicum alumni Hendrik Pretorius’\u00a0 Le G\u00e2teau Marbr\u00e9 au Caf\u00e9<\/em><\/strong>
\n(A simple-to-make, yet utterly delicious French-style cake with coffee, almond and cocoa)<\/p>\n
\n10g ground coffee
\n1 tbs cocoa powder
\n100g almond powder
\n250g flour
\n200g butter
\n180g sugar
\n100ml milk
\n10ml vanilla extract
\n1 tsp baking powder<\/p>\n
\nPreheat oven to 175\u00b0C
\nIn a standing mixer or with a hand mixer combine the sugar and eggs together with a whisk attachment for 5 minutes and add the vanilla extract and mix until light and fluffy.
\nMelt the butter and add it gradually to the mixer until well incorporated.
\nSift the flour and add the almond powder and baking powder and and gently fold the dry ingredients into the mixture until it is well combined.
\nRemove a small amount of the mixture and mix together with the cocoa powder. Fold the cocoa mixture gently back into the other batter to create a marble effect
\nGently pour the mixture into a prepared 20cm x 10cm loaf pan and bake for 50-60 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"