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<\/p>\nNo garden party is complete without a sweet treat. To celebrate Garden Day on Sunday October 20, Chef Mynhardt Joubert shares three of the cakes recipes closest to his heart.<\/p>\n
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Poppy seed cake <\/strong><\/p>\n \u2018We fell in love with this cake recipe from a very early age and it has featured at all kinds of festive occasions over the years in our family – my sister and I have adapted the recipe from the original, doubling all the ingredients to make for a sizable and deliciously moist cake. It is rich and filling and the ideal cake to present at birthdays or any occasion where the crowds have to be fed. Allow for at least a day to stand as the flavour and density of the cake only improves and gets so much better – if you can resist you will not regret it.\u2019 Serves: 8 to 10<\/p>\n Cake ingredients: 6 extra large eggs; 630g castor sugar; 250ml canola oil; 500g double cream plain yogurt; 150g poppy seeds; 160g desiccated coconut; 350g self raising flour<\/p>\n Icing: 100g butter, softened; 400g creme fraiche; 130g icing sugar; 10ml vanilla paste or extract; 400g good quality white chocolate, melted<\/p>\n Method: Preheat oven to 180 degrees Celsius. Cream the eggs and sugar together until light and fluffy. Add the oil and yogurt and mix through. Add the poppy seeds, coconut and flour and mix thoroughly. Divide the batter in 2 x 28cm loose bottom cake pans.<\/p>\n Bake for 30-40 minutes or until a toothpick comes out clean.<\/p>\n Spread the frosting in between each layer and stack the cakes spreading the last frosting on top. Garnish with fresh roses.<\/p>\n Carrot, coconut, date and pineapple cake with beetroot frosting <\/strong><\/p>\n \u2018I have been infatuated by carrot cake all my life and it has been like the search for the holy grail for me – one birthday a cake was delivered to my home – no card or message attached – the most beautiful, moist, luxurious and delicious carrot cake that you have ever tasted. It haunted me up to the point where I set myself onto a course to perfect the carrot cake of my dreams – and here it is – laden with fruit, dates, nuts, pineapple and to boot a quirky beetroot flavoured icing – I love everything about this cake … enjoy!\u2019 Serves 8 to 10 people<\/p>\n Cake ingredients: 400g brown sugar; 5 extra large eggs; 10ml vanilla extract or paste; 375ml canola oil; 3 ripe bananas; 500ml cake flour; 5ml baking powder; 10ml bicarbonate of soda; 10ml ground cinnamon; 5ml salt; 750ml grated carrot; 65g desiccated coconut; 100g almonds, chopped; 170g dates, chopped; 1 tin crushed pineapple, drained<\/p>\n Frosting ingredients: 125g butter, softened; 250g cream cheese; 500g icing sugar; 15ml beetroot powder or 5ml pink colouring; 10ml vanilla extract or paste; 200g white chocolate, melted; 5ml rosewater<\/p>\n Method: Preheat oven to 160 degrees Celsius. Place the sugar, eggs, vanilla, oil and bananas in a bowl and whisk with an electric beater until the banana is mashed and the sugar has dissolved.<\/p>\n Sieve the flour, baking powder, bicarb, salt and cinnamon together and add to the wet ingredients. Whisk until combined and add the carrots, coconut, almonds, dates and pineapple and mix through. Divide the batter into 2 x 25cm prepared cake tins and bake for 45-50 minutes or until a toothpick comes out clean. Remove from the cake tins and let cool properly before frosting.<\/p>\n Frosting: Whip the butter and cream cheese together until pale and fluffy. Add the icing sugar, beetroot powder, vanilla and rosewater and whip. While the frosting is whipping, pour in the melted chocolate and let the machine run until the frosting has doubled in size. Divide the frosting onto the 2 cakes and spread evenly. Stack on top of each other and place in the fridge to set.<\/p>\n Tips: You can garnish the cake with some crushed pistachio nuts and fresh purple Parisian figs if in season. The cake keeps a good week when stored in an airtight container and improves on standing.<\/p>\n Vanilla Peach Fuzz Ombre Cake<\/strong><\/p>\n This one requires a little effort … but it\u2019s guaranteed to impress your guests.<\/p>\n Basic vanilla sponge ingredients: 225g butter; 180g caster sugar; 4 large eggs; 1 Tbsp vanilla paste or vanilla essence; 250g self-raising flour; 1 tsp baking powder optional; 1\/2 tsp of salt; 100ml of full cream milk<\/p>\n Method: Pre-heat oven to 160 degrees celsius. Grease three 18cm tins with butter and line with baking paper. Cream the butter and sugar in a bowl with a hand or stand mixer.<\/p>\n Start adding the eggs one by one and whip until light and fluffy and add the vanilla. Sift the flour, baking powder and salt and fold gently into the batter with a wooden spoon or spatula making sure to keep the airiness of the batter. Pour in the milk and gently fold in until well combined.<\/p>\n Bake for about 25 to 30 min until lightly golden brown and a tester skewer comes out clean. Let it cool.<\/p>\n Butter cream icing ingredients: \u00bd cup unsalted butter, at room temperature; 2 cups icing sugar, sifted; 2 tsp pure vanilla extract or paste; 2 Tbsp milk; 3 drops food colouring<\/p>\n Method: Whip the butter for at least 6 to 8 minutes until it becomes a pale white colour – essential. Whip in the sugar for another 4 to 5 minutes then add the vanilla. While whipping slowly start adding the milk. Divide the frosting into three. Leaving one white and colouring the other two thirds with a few drops of peach colouring to attain the desired colour for the ombre effect.<\/p>\n White chocolate cream cheese frosting ingredients: 250g of cream cheese; 100g of cr\u00e8me fra\u00eeche; 200g of good quality white chocolate<\/p>\n Method: Melt the chocolate in a double boiler until just soft taking care not to overheat. Whip the cream cheese and cr\u00e8me fra\u00eeche together and slowly start adding the melted chocolate. Spoon into a piping bag.<\/p>\n Peach Compote Ingredients: 500g of fresh peaches sliced and chopped; 100g of brown sugar; 1 tsp of\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 corn starch<\/p>\n Method: Place 250 g of the peaches and the sugar into a medium sized pot and bring to the boil. Let it simmer for 10 minutes. Remove and puree in a food processor or with a stick blender. Return the puree to the pot and add the remaining 250g of peaches to the pot gently warm the peaches then add the corn starch mixed with a little bit of water. Let it thicken, remove and let it cool down completely.<\/p>\n Assembling the cake: Start by placing the first sponge onto your cake stand, pipe a third of the cream cheese frosting onto the sponge starting in the middle and working your way out making a ridge on the outer rim to contain the peach compote.<\/p>\n Spoon a generous amount of the peach compote into the centre and repeat the first step with the second sponge. Place the third sponge on top and press down onto the cake to make sure that it is sturdy and in its correct place.<\/p>\n Cover the cake with the white buttercream frosting with a pallet knife. Start with the darker cream cheese frosting and decorate the first bottom third of the cake, repeat with the second lighter coloured frosting for the second third of the cake.<\/p>\n Using your pallet knife dipped into hot water start turning the cake and smoothing the layers into each other to create the ombre effect.<\/p>\n A few kitchen essentials …<\/strong><\/p>\n Cod tartare with asparagus. Snaps schnapps. Gravlax two ways. And this fresh cucumber salad with nasturtiums. In Copenhagen Cult Recipes<\/strong>, Christine Rudolph and Susie Theodorou take you onto a journey to the heart of Copenhagen\u2019s culinary traditions … all very hygge … shared tables, outside eating, simple produce like herring and salmon, pickles and mussels and rustic breads. Murdoch Books<\/p>\n Probably the most delicious nut milk you\u2019ll ever try … they boast. And they\u2019re not wrong! Giraf Macadamia Drink<\/strong> is the latest local milk alternative. Naturally diary free, and with no vegetable and seed oils, use in smoothies and baking … and since it froths up beautifully, to create creamy macadamia lattes and cappuccinos. It\u2019s loaded with the goodness – macadamias are a superfood with healthy fats, essential nutrients, and antioxidants, so is a boost for your heart health, brain function, and blood circulation. There are three options … Original, Macadamia with Oats, and Macadamia with Vanilla. You\u2019ll find them at local supermarkets. Details: girafmacadamia.com<\/p>\n In Love With Rome<\/strong> is a culinary love letter to the Eternal City. Recipes and stories compiled by Lisa Nieschlag and Lars Wentrup that just sing Summer. Frittata with ricotta and fresh herbs. Pistachio macaroons. Fried zucchine with a vinegar and mint marinade. Panzanella Italian bread salad and pasta al limone and this sharp lemon sorbet. Page after scrumptious page … deliziosa! Hardie Grant Books<\/p>\n We\u2019re massive fans of HearthStone<\/strong>, a collection of frying pans, pots and skillets crafted from premium cast iron – a material celebrated for its durability, superior heat retention, and natural non-stick properties. With black, white and turquoise options, it\u2019s now available online from hearthstonecookware.co.za<\/p>\n","protected":false},"excerpt":{"rendered":" No garden party is complete without a sweet treat. To celebrate Garden Day on Sunday October 20, Chef Mynhardt Joubert shares three of the cakes recipes closest to his heart. 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