Essentials South Africa – August 2019

food | something sweet

450g butter toffees
250g butter
400g marshmallows
350g Rice Krispies
Chocolate sauce
2 Mars bars, sliced
4 tbsp cream
To decorate
120g white chocolate buttons or discs
150g mini-marshmallows

1

Unwrap the toffees and put them
in a large non-stick pan with the
butter. Heat gently for several min until
melted. Stir quickly to combine. Add
the marshmallows, warm through for
2 min. Mix vigorously to combine
everything together.

2

Slowly tip in the Rice Krispies and
mix everything together, until
they’re well coated in toffee mixture.

3

Quickly spoon the mixture into a
20cm and a 15cm deep cake tin,
greased and lined. Use a wooden
spoon and push down firmly into the
corners, to level the surface. Chill for
at least 1 hr.

4

Heat the Mars bars and cream
in a small non-stick pan and stir
well together to create a smooth
chocolate sauce.

5

Put the larger cake onto a cake
stand. Drizzle some sauce over
the top and sides of the larger cake.
Press the small cake on top and then
drizzle the top and sides with more
chocolate sauce.

6

Press on the white chocolate
buttons or discs, and the mini-
marshmallows. To serve, lift off top
cake and cut into portions. Store in
a sealable box for up to 1 week.

CELEBRATION RICE

KRISPIE CAKE
SerVeS 28 r eAdY iN
30 MiN + CHiLLiNG

For the streusel

45g demerara sugar

160g plain flour

1 tsp ground cinnamon

½ tsp ground ginger

40g roasted hazelnuts, chopped

100g unsalted butter, cubed

For the cake

5 medium-sized apples, peeled

½ tsp ground cinnamon

150g unsalted butter, melted

3 medium eggs

150g castor sugar

150g plain flour

½ tsp bicarbonate of soda

Icing sugar, to decorate

1

To make the streusel, place all of the

streusel ingredients in a food processor

and blitz until lumps begin to form. Set

aside in the fridge.

2

To make the cake, heat the oven to

210°C. Grate 3 of the apples. Quarter

and core the other 2 and cut into thin

wedges. Stir the grated apple and

cinnamon into the melted butter.

3

Using an electric whisk, whisk the

eggs and the sugar until thick and

doubled in volume. Sieve the flour and

bicarbonate of soda over the egg mixture

and fold in. Once combined, gently fold in

the melted butter and grated apple. Pour

into a 22cm round cake tin, lined with

baking paper. Arrange the wedges of

apple randomly on top of the cake and

sprinkle over the streusel.

4

Bake for 30 min until the streusel

has turned a warm, golden brown

colour. Remove from the oven and run a

knife around the edge of the tin before

removing the cake. Once cooled, dust

with icing sugar.

APPLE STREUSEL CAKE

SerVeS 15 r eAdY iN 45 MiN + CHiLLiNG

Top tip!

you can halve the

basic recipe and press

into a 30 x 20cm

shallow, rectangular

tin. Cut into bars.

get 1

of your^

5-a-day