Ultra-Delicious!
Enjoy the Christmas season with easy homemade cakes

Pineapple upside down cake

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This is a classic cake that can instantly decorate holiday tables. The cake does not need any frosting as the pineapples on the cake look just as decorative.

For the pineapple caramel:
1 Can tinned pineapple
50 gms sugar
50 gms butter

For the cake:
100 gms self-rising flour
100 gms butter
100 gms castor sugar
1 Tsp baking powder
1 Tsp vanilla extract
2 eggs

METHOD

1. Cream the butter and brown sugar for the pineapple caramel. Add it to a baking tin and top with pineapple slices. Use half slices to the side so the cake is decorated on the sides as well. Reserve the pineapple juice from the tin for the batter.
2. Start the cake mixture by creaming the butter and sugar.
3. Add in the eggs one after another and whisk well.
4. Add the vanilla extract and sift in the flour with the baking powder.
5. Mix well to combine. Add it to the prepared tin and bake in a preheated oven at 180 degrees C for 30-35 minutes.

Tip: To make self-rising flour, mix 1 Cup of plain flour with 1 ½ Tsp of baking powder and ½ Tsp of salt and sieve together. Store this in an airtight jar for future use.

Chocolate Vanilla Marble Cake

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Why choose between a classic vanilla cake and a chocolate cake when you can have both without making your cake batter twice.

115 gms cooking chocolate
170 gms butter
60 ml Vegetable oil
350 gms castor sugar
375 gms flour
1 Tbsp baking powder
1 Cup homemade yoghurt mixed with ¼ cup water (300ml)
4 Eggs
¼ Tsp Salt
1 Tsp Vanilla extract

Ganache topping:
170 g(1 cup) coarsely chopped bittersweet chocolate
170 g(1 cup) coarsely chopped milk chocolate
Rind of 2 oranges
1 cup (240 ml) heavy cream
¼ cup (56 g) butter, cut into small pieces

METHOD

1. Melt the cooking chocolate in a bain-marie or carefully in a microwave.
2. Cream the butter, oil and sugar.
3. Add in the eggs one at a time and whisk well.
4. Add the vanilla and combine.
5. In a sieve add in the flour, baking powder, salt and sift it into a large bowl.
6. Add the water and yoghurt mixture (a quarter at a time) while adding a few spoons of the flour mixture alternatively.
7. Combine to mix but do not overmix the batter.
8. Reserve a third of the batter in a separate bowl. To this add the melted chocolate without overmixing the batter.
9. Grease two 8” cake tins thoroughly.
10. Use a ladle to spoon in the batter alternating between the chocolate and the vanilla. Do this as evenly as possible. Then use a skewer to swirl in the batters to make a pattern.
11. Gently tap the tins to even the batter on top. Smooth the surface with a cake spatula.
12. Bake in a preheated oven at 180 Degrees C for 30 minutes each.
13. Use a simple homemade chocolate ganache to decorate the cake. Add some fresh strawberries to the top.

For the topping:

1. Place the chopped chocolate in a bowl. (You can use 340gm of just homemade dark chocolate for this recipe)
2. In a saucepan, bring the cream to a gentle boil and pour it over the chocolate.
3. Leave this for 3 mins.
4. Add the butter and the rind and stir well to ensure the mixture is smooth and silky.
5. Top the cake when hot. Ensure you place the cakes on a wire rack with a tray in the bottom to catch the drip.

Lemon Cake with buttercream and lemon curd frosting

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Here is a refreshing cake recipe that adds a zing to that post-Christmas meal. Try this fabulous recipe and enjoy every bite.

Buttercream frosting:
225 gms butter
45ml cream
1 Tbsp vanilla
450 gms confectioner’s sugar (sifted)
Salt

METHOD

1. In your Ultra mixer Grinder, add the sugar and lemon zest and pulse till integrated.
2. Add the yolks to a clean bowl and whisk with the sugar.
3. Slowly add the lime juice while whisking.
4. Transfer the mixture to a pan and stir on a low flame till it thickens.
5. Take it off the flame, add the cold butter and whisk well till it incorporates.
6. Sieve the mixture and store in an airtight jar.

Lemon cake

1 1/2 cups flour
1 Tbsp lemon zest
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 ¼ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 1/2 Tsp baking powder
2 Tbsp lemon juice
1/2 cup curd

Method:

1. Pre-heat the oven to 180 degrees C
2. Cream the butter, sugar and zest till light and fluffy (use a hand blender)
3. Add the eggs one at a time.
4. Add the vanilla and the lemon juice.
5. Sieve the flour, baking powder and salt.
6. Incorporate the dry mixture a little at a time. Combine till incorporated without over mixing. Stir in the curd and combine.
7. Bake for 45 to 50 mins till done.
8. Cool on a wire rack.

Once the cake is cooled, carefully slice it the middle to form two discs. Add the buttercream icing followed by the lemon curd and glue the two cake slices together. Finish the top similarly with buttercream and lemon curd on top.

Optional: You can break open a few passion fruits on top of the cake to add another layer of flavor or simply enjoy as a lemon cake.