Drum – 08 August 2019

http://www.drum.co.za8 AUGUST (^2019) | (^21)
LEMON AND LIME
MERINGUE PIE
MAKES 1 LARGE PIE
PREPARATION: 30 MIN
CHILLING: 1-2 HRS OR
OVERNIGHT
BAKING: 45 MIN
CRUST
1 packet(200g)Tennis
biscuits,crushed
100gbutter,melted
30ml(2T)desiccated
coconut(optional)
30ml(2T)flour
FILLING
2 cans(385geach)
condensedmilk
180ml(¾c)lemonjuice
60ml(¼c)limejuice
gratedzestof1 lime
6 eggyolks
MERINGUE
6 eggwhites
250ml (1c) castor sugar
Preheat the oven to 180°C.
Grease a 20cm spring-
formcaketinwithnon-
stickspray.
1 CRUST Mix the crushed
biscuits, butter, coconut
(if using) and flour well.
Line the bottom and
sidesofthecaketin
withthecrumbmixture.
2 FILLING Mix the ingre-
dientswellandpour
intothecrust.
3 Bake for 30 minutes,
then remove from the
oven to cool. Chill in the
fridgefor1-2hoursor
overnight.
4 MERINGUE Whisk the
eggwhitesuntilfoamy.
Whiskinthecastor
sugara littleata time.
5 Preheattheovento
200°C.Spoonthe
meringue on top of
the filling and bake for
10-15 minutes or until
the meringue starts
browning all over. Leave
to cool then slice and
ASSISTANT: WALEED ALEXANDERserve.
125ml(½c)sugar
60ml(¼c)lemonjuice
60ml(¼c)orangejuice
TOSERVE
whippedcream,icecreamor
double-creamyoghurt
Preheattheovento180°C.
Grease8-10hollowsof
a largemuffintinor8-10
ramekinswithnonstick
sprayorbutter.
1 CAKESIna largemixing
bowl,beatthebutter
cubesandsugarwith
anelectricbeateruntil
lightandcreamy.
2 Addtheeggsoneby
one,beatingwellafter
eachaddition.Addthe
MEALIEMEALORANGESYRUPCAKES
5 minutes,thentransfer
toa plate.
6 SYRUPWhilethecakes
areintheoven,heatall
thesyrupingredientsin
a saucepanoverlow
heat.Stircontinuously
untilthesugarhasdis-
solved.Thensimmer
withoutstirringfor
5 minutes.
7 TO SERVE As soon as
the cakes come out of
the oven, pour the syrup
over. Serve hot or at
room temperature with
whipped cream, ice
creamordouble-cream
yoghurt.
lemonandorangezest,
cakeflour,mealiemeal
orpolenta,baking
powderandsalt.Beat
untiltheingredientsare
justcombined.
3 Putanorangeslicein
thebottomofeachmuf-
finholloworramekin,
andfilltwo-thirdsofthe
waywithcakebatter.
4 Bakefor 15 minutes.
Turndowntheoven
temperatureto160°C
andbakeforanother
10-15minutesoruntil
a skewerinsertedinto
themiddlecomesout
clean.
5 Let the cakes cool for
t – teaspoon/s T – tablespoon/s  c – cup/s  
MAKES 8-10 CAKES
PREPARATION: 20 MIN
BAKING: 25-30 MIN
CAKES
250gbutter,cubedand
atroomtemperature
125ml(½c)sugar
4 eggs
gratedzestof1 lemon
gratedzestof1 orange
250ml(1c)cakeflour
250ml(1c)mealiemeal
orpolenta
10ml(2t)bakingpowder
2,5ml(½t)salt
2 blood oranges
(cara cara navel oranges),
thinly sliced
SYRUP (Turn over)
FOOD