Woolworths Taste – August 2019

CHEFS’SECRETS

72 TASTE AUGUST 2019

lemon juice 3 T, plus 1 t

lemon 1, zested

free-range eggs 3

caster sugar 220 g

vanilla paste or extract ½ t

flour 180 g

baking powder 2 t

salt ¼ t

fresh edible lavender buds 2 T, washed

and finely chopped

olive oil 6 T

For the lemon-and-lavender syrup:

lemon juice ¼ cup

sugar 50 g

water 1 T, plus 2 t

lavender stalks with leaves 2

For the lemongrass-and-raspberry

custard (optional):

lemongrass 2 stalks

cream 1 cup

full-cream milk 1 cup

frozen raspberries 100 g, thawed

cornflour ½ t

caster sugar 1 T

water 1 T, plus 2 t

free-range egg yolks 8

caster sugar 100 g

vanilla extract ½ t

1 To make the sponge, preheat the oven to

180°C. Grease a 21 x 11 cm loaf pan. Set

aside. 2 In a large bowl, combine the

yoghurt, lemon juice and zest, eggs, sugar

and vanilla. Whisk until well blended. 3 Sift

the flour, baking powder and salt together.

Add to the yoghurt mixture in 3 batches,

whisking until smooth after each addition.

Add the lavender and mix. 4 Fold in the

olive oil until combined. 5 Pour into the

prepared tin and bake for 45–55 minutes, or

until golden and firm to the touch and a

skewer comes out clean. 6 Cool for 10

minutes before soaking with the syrup. 7 To

make the syrup, bring all the ingredients

except the lavender to a boil and cook until

the sugar has dissolved. Remove from the

heat and add the lavender stalks and leaves.

Cover and allow to infuse for 20 minutes.

Strain and set aside. Once the cake is

lukewarm, pour over the syrup and allow to

absorb completely. 8 To make the

lemongrass-and-raspberry custard, crush

the lemongrass with the flat end of

a knife to release the aroma, then chop

roughly. Bring the cream and milk to a light

higher and more aerated the honeycomb
will be. 8 Serve the cheesecake with the
orange-and-vanilla gastrique, honeycomb
and fresh orange.
WINE: Woolworths Weltevrede Vanilla
Chardonnay 2018

THABISA MADLAKANA
Pastry Chef, Marble

LEMON-AND-LAVENDER
SPONGE WITH
LEMONGRASS-
RASPBERRY CUSTARD
“I come from a huge extended family in
Uitenhage. Almost every Christmas we all come
together and each person is in charge of a
dish. I usually make a lemon cake with home-
made custard, but this Christmas they are in
for something a bit different. The idea for this
recipe comes from working under executive
chefs Ryan Harris and Luigi Vespero from
Galvin Bistro and Bar (now closed), in Dubai.
They always pushed the flavour envelope
in fine dining.” marble.restaurant

Serves 6
A LITTLE EFFORT
GREAT VALUE
Preparation: 30 minutes
Cooking: 55 minutes

For the lemon-and-lavender sponge:
Greek or double-cream yoghurt 255 g

boil in a medium saucepan. Remove from

the heat and add the chopped lemongrass.

Cover tightly with clingfilm and allow

to infuse for 40 minutes. 9 Place the

raspberries, cornflour, 1 T caster sugar

and water into a small saucepan. Stir

until it comes to a boil. Cook for a further

2 minutes, stirring continually, then remove

from the heat. Strain, mix, then set aside.

10 Strain the lemongrass-infused liquid

and return to the saucepan, then scald.

Meanwhile, whisk together the egg yolks,

remaining sugar and vanilla until well

combined. Temper the eggs by adding

half the warm lemongrass-infused liquid,

whisking continually as you pour to prevent

the mixture from curdling. Pour the

tempered mixture back into the saucepan

and cook over a medium-low heat stirring

continually with a rubber spatula or wooden

spoon. When it coats the back of the spoon

without running, it is ready. Remove from

the heat, transfer to a bowl and place a

sheet of clingfilm directly onto the custard

to prevent a skin from forming and allow to

cool. Once cool, remove the film and mix in

the raspberry sauce. Serve with the cake.

WINE: Nederburg Special Late

Harvest 2018

TSAKANE KHOZA

Junior sous chef, Singita Kruger Park

MALVA PUDDING

“The only dessert we used to eat when I was

growing up was jelly and custard. I grew up

in a family that prays, a family with morals,

respect and values. We went to church every

Sunday and then all ate lunch together. My

mom always made jelly and custard for dessert,

which I loved. But when I when to cookery

school I discovered so many other desserts, one

of which was malva pudding. I introduced my

family to it and they loved it. Now, when I’m on

leave, I still go to church with them and then

we eat lunch, followed by my malva pudding

with lots of custard.” singita.com

Serves 4

EASY

GREAT VALUE

Preparation: 45 minutes

Baking: 35 minutes

free-range eggs 2

sugar 150 g

apricot jam 30 g

milk ¼ cup, plus 1 T

SALTED CARAMEL AND WHITE

CHOCOLATE TIRAMISU