SAVOURY BILTONG CAKE
Source and photo: Charleen Karsten
2nd Photo: Lizelle Potgieter
FOOD LOVERS RECIPES
1 kg Golden Cloud savory muffin mix
8 eggs
300 ml oil
640 ml full cream milk or yoghurt
2 cups grated cheese
pinch cayenne pepper and parsley
Mix eggs, oil and milk together.
Pour packet savory muffin mix in a large bowl. Add cheese and spices. Then add wet mixture and mix very carefully. Spray round cake pans with food spray. Divide mixture equally between pans. Bake in a 180ºC oven for about 1 hour or until a skewer inserted comes out clean. Turn out onto cooling rack and allow to cool.
Cream cheese ‘icing’
2 tubs ordinary Lancewood cream cheese (cream cheese)
1 tub Lancewood biltong dip
1 tablespoon sweet chilli
Pinch cayenne pepper
Beat cream cheese until soft and spreadable. Add the other ingredients and set aside until needed.
Place first layer savory cake on cake plate, spread a layer of cream cheese icing on. Put another layer cake and decorate rest of the cake. Then decorate the cake with biltong and dried sausage sticks as desired.
Geskuif