MADERIA CAKE
• 250g butter.
• 1 ½ cups castor sugar
• 6egg
• 3cups flour
• 4 tsp baking powder
• 1cup warm milk
• 30ml Robertson’s orange essence
• A little bit of Egg yellow

METHOD
Cream butter n sugar with a dash of vinegar.
Beat in eggs 1 at a time.
Alternately add liquids and dry ingredients
Pour into greased loafs pans n bake @ 180 for 30-35mins.

CHOCOLATE SLAB CAKE

Ingredients
4 eggs
1 ¼ cups sugar
½ cup oil
1 tsp vanilla essence
¾ cup water
1 ¾ cup self raising flour
2 ½ tblsp cocoa powder
1 ½ tsp baking powder

Method
Beat eggs and sugar well. Add vanilla essence, oil and water and mix well. Sift flour, cocoa and baking powder and add to above ingredients. Pour mixture into a well greased baking pan 25cm x 36cm, and bake at 180c for 30 minutes. When cool ice with icing of choice

EASY BURFEE CAKE
125g butter
1 cup sugar
3 eggs
1 ½ cups flour
3 tsp baking powder
½ cup milk
1 tsp vanilla essence
¼ tsp elachi powder

Beat butter & sugar then beat in the the rest of ingredient for about 10 min & mix. Bake @ 180 for 30 min till done

Burfee Glace icing:
½ cup icing sugar
½ cup klim powder
1 Tblspn soft butter
Pinch of elachi
Rose essence
2 tblsp boiled milk
Mix and pour over cake

Decorate with coloured almonds
Enjoy!

LEMON POPPYSEED CAKE

375ml (1½ cups) Castor Sugar
3 eggs
125ml (½ cup) oil
250ml (1 cup) milk
125ml (½ cup) poppy seeds
Zest of 1 lemon
300ml coconut
300ml self-raising flour

SAUCE:
250ml (1 cup) Castor Sugar
250ml (1 cup) water or orange juice
Zest of 2 oranges

Method

1. Beat the sugar and eggs together until
Creamy. Add the rest of the ingredients,
ending with the flour and beating well
after each addition.
2. Spoon the mixture into a sprayed ring
Pan and bake in a preheated oven at 180ºC
for 60 minutes. Remove from oven and
Leave to cool in pan for 5 minutes,
Before turning cake out.

SAUCE METHOD
1. Boil sugar and water/orange juice
Together for 5 minutes until thick and
Syrupy. Pour over top of warm cake.
Garnish with zest.

FRUIT CAKE RECIPE
250 gram butter
500 gram flour
7 eggs
1 teaspoon vanilla essence
250 gram sugar (less 2 tablespoons if adding glace cherries)
3-4 cups mix fruit
2 tablespoon milk

Cream butter, sugar and vanilla essence well .Add egg at a time while beating. Sift dry ingredients together and mix with fruit. Add dry ingredients little at a time to cream butter. Mixing well. Lastly add milk.
Pour mixture into greased loaf pan for 1 1/4 hours in a 180 -degrees oven

NB Mix fruit, currents, sultanaas, raisins, dates, cherries, nuts, glace fruits, figs, melon konfyt and mix lemon peel can be added.

CHEF’S DECADENT CHOCOLATE CAKE
Ingredients:
½ cup coconut oil
1¼ cup brown sugar
3 eggs
2 tsp vanilla
½ tsp mint extract
⅔ Cup cocoa
1½ cup flour
1 tsp baking powder
½ tsp salt
¾ cup milk
2 slab chocolate, melted (any brand)
Method:
In a bowl, combine oil, sugar, salt, vanilla, mint extract, cocoa & eggs! Add all dry ingredients, then the milk! Stir in chocolate! Spread in a greased pan, bake, 180ºC, and Pour chocolate! Enjoy