MyKitchen - Issue 36 - October 2017

62 OCTOBER 2017

baked

ILLUSTRATIONS: KAYLA SCHOONRAAD; PHOTOGRAPHY: HM

images.co.za

3. Beat together eggs, sugar and
   vanilla essence until pale and
   fluffy. Gradually add the butter
   mixture, whipping until well
   incorporated.


4. Sift together the flour, bicarb,
   baking powder and salt.


5. Fold in the buttermilk and the
   butter mixture, alternating, until
   the batter is thick and smooth.


6. Pour into the baking tin. Bake
   for 40 minutes, until a skewer
   comes out clean. Cool on a rack.


7. Using a 10 cm biscuit cutter,
   cut out cake rounds.
   For the marshmallow cream


8. Whisk together egg whites
   and cream of tartar until soft-
   peak stage.


9. In a small pot over medium
   heat, warm the sugar, liquid
   glucose and vanilla essence.
   Cook until the mixture
   reaches firm-ball stage
   ( 248 °C). It will take
   about 15 minutes.


10. Gradually pour hot
    liquid into the egg
    mixture. Beat for
    5 minutes until
    stiff and glossy.


11. Pipe raspberry jam
    on to half the cake
    rounds. Sandwich
    with the other half.


12. Dollop
    marshmallow cream on
    top of the cakes. Toast
    with a blowtorch (or
    under the grill).
    Sprinkle with
    jasmine
    flowers.

Raspberry-coco

pansy ice lollies

MAKES 12

INGREDIENTS

450 g frozen raspberries

¼ cup sugar

3 bananas

2 cups coconut cream

Pinch salt

24 pansies

150 g white chocolate, melted

METHOD

1. Place raspberries and sugar
   in a pot. Bring to the boil and
   cook for 10 minutes.
   2. Remove from the heat. Add
   the bananas, coconut cream
   and salt. Blend until smooth.
   3. Place a pansy in each ice lolly
   mould, pushing it against the
   side, then carefully pour in the
   fruit mixture. Freeze for 1 hour.
   4. Insert a wooden lolly stick
   into the centre of each ice lolly.
   Freeze for a further 5 hours,
   until solid.
   5. Remove ice lollies from the
   moulds, dip in white chocolate
   and dot with pansies.
   6. Return the lollies to the
   freezer for 5 minutes to let
   the chocolate harden.

Pansy ice lollies

can’t find

liquid glucose?

use 5 tbsp

powdered

glucose mixed

with 4 tbsp

water

Sweet as sugar

These flowers

are easy to

grow at home

Green fingers

EDIBLE

FLOWER

GUIDE

ON p 15

R12*

EACH

Baked.indd 62 2017/08/24 3:55 PM