Food & Home Entertaining – September 2019

APPELLIEFIE-YSKASTERT

Gooseberryfridgetart

Myfather’ssisterAndrienlivesona

gamefarmintheLimpopoBushveld.

Shehand-rearsraregamelikeroan

antelopeandevensometimesrhino.

Whilespendingholidaysonthefarm,

wewouldhavetogofeedthelittle

onesinthemiddleofthenight,first

separatingeggs,asthemilkwould

beenrichedwithyolks.Ilovethe

Bushveld,andTannieAndrien’s

gooseberrytart.

Serves 12

1 x 200 gpacketTennis

biscuits,crushed

4 tbsp(60ml)meltedbutter

1 x 385 gtincondensedmilk

1 x 250 gtubsmoothcottagecheese

½cup(125ml)lemonjuice

1 x 425 gtinCapegooseberries

insyrup

1 tbsp(15ml)custardpowder

½cups(125ml)boilingwater

Greasea 23 cmtartdish.Inamixing

bowl,mixcrushedbiscuitsandmelted

butter,andpressanevenlayerofthe

mixtureintothebaseofthetartdish.

Leavetocoolinthefridgeforatleast

30 minutes.

Mixcondensedmilk,cottagecheese

andlemonjuice.Spoonintothetart

crustandleavetocoolinthefridge.

Drain gooseberry syrup into a pan

and heat. Dissolve custard powder

in water and add to the hot syrup

while whisking. Cook over low heat

until thickened.

Arrange gooseberries on top

of the tart and carefully pour the

custard on top. Leave to cool

completely in the fridge.

Garnish the tart with whipped

cream if you like.

VARIATION: The gooseberries can be

substituted with any other berries.

SUURLEMOEN-EN-

PAPAWERSAADKOEK

Lemon poppyseed cake

Makes 1 x 23 cm cake

about 1 cup (225 g) butter

1½ cups (300 g) sugar

4 eggs

1 cup (250 ml) cream or sour cream

⅔ cup (85 g) poppyseeds

½ cup (125 ml) lemon juice

2 tsp (10 ml) vanilla essence

2½ cups (325 g) cake

wheat flour

1 tsp (5 ml) baking powder

½ tsp (2,5 ml) bicarbonate

of soda

pinch of salt

LEMON GLAZE

1 cup (125 g) icing sugar

2 tbsp (30 ml) lemon juice

TO SERVE

1–2 cups cream, whipped

1–2 lemons, cut into wedges

Preheat the oven to 180°C. Line and

grease a 23 cm cake pan. In a mixing

bowl, cream butter and sugar. Add

the eggs one by one, beating well

after each addition. If it starts to split,

add 1–2 tbsp flour while mixing. Add

cream, poppyseeds, lemon juice,

vanilla essence, flour, baking powder,

bicarb and salt. Mix gently until it just

comes together.

Spoon batter into the prepared

cake pan and bake for about 1

hour or until a cake tester inserted

into the centre comes out clean.

Transfer cake to a wire rack to cool.

APPELLIEFIE-YSKASTERT

86 SEPTEMBER 2019

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