PICTURE: PEXELS
Are you a cake lover? Well, we’ve got you covered. Celebrate the festive spirit with our irresistible treats below that are sure to bring you joy with every bite.
Coconut and granadilla Bundt cake
Recipe by: Mogau Seshoene: Lazy Makoti
PREP TIME: 20 min
COOK TIME: 50 min + refrigeration
MAKES: 1 cake
Ingredients
- 2½ cups flour
- ½ tsp salt
- 2 tsp baking powder
- 1 cup unsalted butter, at room temperature
- 1½ cups castor sugar
- 6 large eggs
- 1 tsp vanilla essence
- ¾ cup milk
- 2 tbsp desiccated coconut
- ¼ cup granadilla pulp
For the syrup
½ cup granadilla pulp
¼ cup castor sugar
Method
- Preheat oven to 180°C. Grease a Bundt tin.
- In a medium-sized bowl, sift together the flour, salt and baking powder.
- In a large bowl, cream the butter and the sugar together until light and fluffy using a beater, about 8 minutes.
- Add the eggs one at a time, beating well after each addition.
- Add the vanilla essence and milk, and mix to combine.
- Combine the dry and wet ingredients and mix until the batter is smooth.
- Add the coconut and granadilla pulp, and mix.
- Pour the batter into the tin and bake for 45–50 minutes, or until a knife inserted comes out clean. Leave to cool in the tin.
For the syrup
- Combine the granadilla pulp and castor sugar in a small saucepan, and set over medium heat.
- Bring to a boil, stirring, until the sugar dissolves. Simmer for 2 minutes.
- Remove the cake from the tin and pour the syrup over, allowing it to drip. down the sides.
Lemon and thyme Bundt cake
Recipe by: Mogau Seshoene: Lazy Makoti
PREP TIME: 15 min
COOK TIME: 40 min + refrigeration
Makes: 1 cake
Ingredients
- 3 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tsp lemon zest
- 2 tsp finely chopped thyme
- 4 large eggs
- 1½ cups castor sugar
- 2 tbsp lemon juice
- 1 cup plain yoghurt
- ¼ cup milk
- 1 cup olive oil
- Edible flowers, curls of lemon zest and a few sprigs of fresh thyme to decorate
For the glaze
- 1½ cups icing sugar
- 1 cup plain yoghurt
Method
- Preheat oven to 180°C. Grease a Bundt tin.
- Put the flour, baking powder, salt, lemon zest and thyme in a large bowl. Mix to combine.
- In a separate bowl, whisk 1 egg with the sugar for about 1 minute, then add the other eggs one at a time, whisking until light and fluffy, about 8 minutes.
- Add the lemon juice, yoghurt, milk and oil. Beat on high speed until slightly emulsified, about 10 minutes.
- Fold in the flour mixture and combine well but do not overmix.
- Pour the batter into the tin. Smooth the top and tap the tin gently on the counter to get rid of air bubbles. Bake for 40 minutes. Leave to cool in the tin.
- To make the glaze, combine the icing sugar and yoghurt until smooth.
- Remove the cake from the tin and pour the glaze over, allowing it to drip down the sides. Decorate with edible flowers, lemon zest and a sprinkling of thyme, as illustrated on the next page.
- Pour the syrup over, allowing it to drip down the sides.
Originally published for print in BONA Magazine
