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Dedicated to South Africans living abroad...and all lovers of Traditional South African food

Newsletter #75  - April 30 ,2004

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  Hi everyone!

I can't believe that I have taken this long to get to a "cake" theme! Sheessssh! I am mad about cake. Of course my alltime fav is a nice moist (as opposed to dry) chocolate cake with nice thick icing! Second choice is cheesecake! Then comes fruitcake and coffee cake and then a long list of others!

Of course, "shop bought" cake doesn't even come close to the real thing! I belong to the Senior Group at our church and those ladies have been baking forever, so when they cater for teatimes it's always a feast!

I get many requests as a result of my website and newsletters. One regular request is for Afrikaans reading matter on the Internet. I am busy getting together some Afrikaans children's stories. I also send out a weekly Afrikaans newsletter which usually contains  an Afrikaans article, a traditional recipe, a joke or two and the words of a traditional Afrikaans song. If you would like to subscribe, please click here and complete the subscription form! The page also contains links to some archived newsletters.

Nearly every city and town in South Africa now has it's own festival or two! I started doing some research and found the list of festivals is never ending! The festival is usually named after the main attraction or product of the area, for instance, Jacaranda Festival in Pretoria, where you find lots of jacaranda trees. Let's see if you can guess where the following festivals are held.

Potato festival  (Aartappelfees)
Oyster festival
Sardine fever festival
Dias festival
Green Season festival

Did the Voortrekkers have recipe books? If anyone knows or perhaps has some of the recipes used by the Voortrekkers I would love to have them for my collection! Please email me...

Thanks to everyone who has mailed us fridge magnets depicting your State, City or Country. If you collect fridge magnets, I will mail you a South African one for every one I receive from another country. Please email me and we can make arrangements. Thanx a lot!

My website is interactive, there are a few pages you can contribute to:

Elephant Stew - add your suggestion
Wacky Sarmies - add your fav sarmie (some great sarmie ideas here!)
Animal Facts - Give your opinion on the the ram/ewe/bull/cow controversy, solve the puzzle and add your caption to the lion pic.
Discussion Forum - Add to a current discussion or start a new thread.


Why not post a message on the Discussion Forum. The topic can be food, wildlife, travel or photography related, or anything else of interest. Let's see if we can get some interesting discussions going


Free Message Forum from Bravenet Free Message Forums from Bravenet


Looking for a specific South African recipe? Email me and I will do my best to find it for you!

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When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now


The Recipes
See Links for Metric Converter

  Almond coffee cake

45 ml instant coffee powder
225 g butter, softened
4 extra-;large eggs
250 ml castor sugar
30 ml milk
400 ml cake flour
15 ml baking powder
50 g ground almonds
100 g almond flakes, toasted
85 ml unsalted butter
85 ml castor sugar
30 ml honey
100 g almond flakes, lightly toasted

Preheat the oven to 180 C (350 F). Spray an 18 x 28 cm oven pan with non-stick spray. Dissolve the instant coffee in 30 ml (2 T) boiling water and set aside. Beat the butter, eggs and sugar together until well blended. Add the dissolved coffee and milk and beat well. Sift in the cake flour and baking powder, add the ground almonds and beat until well blended. Add the almond flakes and fold in. Turn into the prepared oven pan, spread evenly and bake for 30 to 35 minutes or until done. Mix all the ingredients for the topping in a saucepan and heat until the butter and sugar have melted. Stir until the almonds are well coated with the mixture. Pour over the cake and bake for another 10 minutes or until the almonds just begin to brown. Cool completely and slice. Makes a medium-sized cake.

Amarula carrot cake

625 ml cake flour
10 ml baking powder
7 ml bicarbonate of soda
15 ml mixed spice
5 ml salt
4 extra-large eggs
315 ml castor sugar
315 ml oil
500 ml finely grated carrots
250 ml grated fresh pineapple or apple, well-drained
250 ml chopped pecan nuts
65 ml Amarula cream liqueur
125 ml apricot jam
60 g butter
500 ml icing sugar
20 ml Amarula cream liqueur
125 g cream cheese or creamed cottage cheese

Preheat the oven to 180 C and butter a 35 cm loose-bottomed cake tin or spray with non-stick spray.
Line the base with baking paper and butter or spray once more.
Sift the dry ingredients together twice.
Beat the eggs and add the castor sugar by the spoonful, beating continually. Beat well until thick and light.
Slowly add the oil and beat for 2 minutes.
Add the carrots, pineapple, nuts, liqueur and apricot jam, and stir until well blended.
Add the dry ingredients to the egg mixture and fold in.
Turn the batter into the prepared tin and bake for about 1 hour and 10 minutes until done or a testing skewer comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Meanwhile make the icing.
Cream the butter and icing sugar together.
Gently stir in the liqueur and cream cheese.
Chill for at least 2 hours and cover the cooled cake with the icing.

Apple cake with cinnamon sugar

170 g self-raising flour
5 ml baking powder
80 g castor sugar
1 extra-large egg
90 ml milk
30 ml cooking oil
25 ml melted butter
3 apples
50 ml castor sugar
2 ml ground cinnamon
50 g walnuts, chopped

Preheat the oven to 200 C (400 F). Spray a 27 x 11 x 7 cm loaf tin with non-stick spray. Line with wax paper and spray again with non-stick spray. Sift the self-raising flour and baking powder together in a large mixing bowl. Add the castor sugar and mix. Lightly beat the egg and mix with the milk and oil. Add to the dry ingredients and mix well. Turn the batter into the prepared loaf tin. Pour the melted butter over the batter. Core the apples and slice thinly. Arrange the apple slices on top of the batter. Mix the castor sugar, cinnamon and chopped walnuts and sprinkle over the apples. Bake for 30 minutes or till the cake is done (a skewer inserted will come out clean) and the top just begins to brown. Cool slightly and remove from the tin using the wax paper to assist you. Remove the wax paper and slice the cake. Makes a medium-sized cake

Banana and walnut cake

125 g soft butter
310 ml soft brown sugar
4 extra-large eggs
3 large bananas, mashed
150 g walnuts, chopped
1 ml nutmeg
625 ml self-raising flour
5 ml baking powder
300 ml thick Greek yoghurt
75 g butter
175 g brown sugar
30 ml thick cream
50 g walnuts

Preheat the oven to 180 C and grease a 25 cm loose-bottomed cake tin.
Line with greaseproof paper.
Cream the butter and sugar together until light and creamy.
Add the eggs one at a time, beating well after each.
Stir in the mashed bananas, walnuts and nutmeg.
Sift the flour and baking powder and fold lightly into the banana mixture.
Fold in the yoghurt.
Spoon into the prepared tin and bake for about an hour until risen and golden brown and a testing skewer comes out clean when inserted into the centre of the cake.
Remove from the oven and turn on the oven grill.
Heat the butter, sugar and cream together slowly until the sugar has dissolved.
Bring to boiling point and stir in the nuts.
Spoon over the cake and grill until the mixture bubbles.
Remove from the oven and allow to cool in the tin.

Caramel cake

150 g butter
125 ml castor sugar
1 extra-large egg
2 egg yolks
500 ml self-raising flour
pinch salt
90 g instant caramel pudding
200 ml milk
2 ml caramel essence
2 ml vanilla essence
380 g Nestl Caramel Treat
310 g cream, chilled
90 g caramel flavour instant pudding

Preheat the oven to 180 C (350 F). Spray two 20 cm loose-bottomed cake tins with non-stick spray. Cream the butter until light and fluffy. Add small quantities of the sugar at a time, beating continuously. Add the egg and egg yolks one by one, beating well after each addition. Sift the dry ingredients together and fold into the butter mixture, alternating with the milk. Add the essences. Turn into the two prepared, loose-bottomed tins and bake for 25-30 minutes or until the cakes are done - a testing skewer will come out clean when inserted into the centre of the cakes. Cool on a wire rack. Place one of the cake layers on a pretty cake platter. Spread generously with caramel condensed milk. Place the other cake layer on top and spread with more caramel condensed milk. Whisk the cream and instant pudding together for 1 minute until thick. spoon into a piping bag and decorate the cake with the mixture. Makes a small cake.


200 g tennis biscuits, crushed
125 ml butter, melted
4 jumbo eggs
250 ml sugar
65 ml lemon juice
750 g smooth cottage cheese
250 ml cream
125 ml cake flour
250 ml sour cream
45 ml castor sugar
5 ml vanilla essence

Preheat the oven to 180 C (350 F). Spray a 23 cm loose-bottomed cake tin with non-stick spray. Mix the crushed biscuits and butter and press onto the base of the prepared tin. Whisk the eggs and sugar together until light and creamy. Add the lemon juice while beating continuously. Add the cottage cheese, cream and cake flour and mix. Turn the mixture into the prepared tin. Bake for 10 minutes, reduce the heat to 140 C (275 F) and bake for another hour or until the filling is firm, but still slightly soft in the centre. Switch off the oven, but leave the cake inside to cool. Remove the cake from the tin when cold and transfer to a serving platter. Mix all the ingredients for the topping and pour over the cake

Chocolate cake

4 eggs
250 ml sugar
375 ml cake flour
60 ml cocoa powder
15 ml baking powder
2 ml salt
125 ml boiling water
125 ml cooking oil
250 ml fresh cream
200 g chocolate, broken into pieces

Preheat oven to 180 C. Whisk eggs and sugar together until light and fluffy.
Sift dry ingredients and gently fold into mixture with water and oil.
Pour into baking tin and bake for 20 to 25 minutes.
Let stand for a few minutes in tin before turning out onto a wire rack to continue cooling.
To make topping: Gently warm cream, remove from heat and add chocolate.
Stir until smooth.
Cool for 20 minutes until mixture achieves a thick pouring consistency.
Spread topping on the cake, and dust with icing sugar.

Chocolate cake

2 extra-large eggs
250 ml sugar
125 ml cake flour
125 ml cocoa powder
10 ml baking powder
pinch salt
5 ml butter
125 ml hot milk
5 ml vanilla essence

Preheat the oven to 180 C.
Grease a 22 cm square cake tin and line with baking paper.
Whisk the eggs until light and frothy.
Add the sugar a little at a time, beating well until thick and pale.
Sift the cake flour, cocoa powder, baking powder and salt over the egg mixture and carefully fold in.
Melt the butter in the hot milk and add the vanilla essence.
Carefully mix into the batter.
Turn into the tin and bake for 35 to 40 minutes or until done.
Cool and decorate as desired.




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