For almond sponge cake
3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
2 whole large eggs at room temperature for 30 minutes
1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds (see cooks’ note, below)
½ cup confectioners sugar, sifted after measuring
2 large egg whites at room temperature for 30 minutes
⅛ teaspoon cream of tartar
⅛ teaspoon salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, foam discarded, and butter cooled

For coffee syrup:
1 teaspoon instant-espresso powder
½ cup plus 1 tablespoon water
½ cup granulated sugar
¼ cup Cognac or other brandy
For coffee buttercream:
2 teaspoons instant-espresso powder
¼ cup plus 1 tablespoon water
6 tablespoons granulated sugar
2 large egg yolks
1 stick (½ cup) unsalted butter, cut into ½-inch cubes and softened

For chocolate glaze
¾ stick (6 tablespoons) unsalted butter
7 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cacao), coarsely chopped
1 offset metal spatula
1 candy thermometer
1 small sealable plastic bag
Special Equipment
a 15- x 10-inch shallow baking pan; an offset metal spatula; a candy thermometer; a small sealable plastic bag
Make sponge cake:
Put oven rack in middle position and preheat oven to 425°F. Butter baking pan, then line bottom with a sheet of parchment or wax paper, leaving a 1-inch overhang on short sides, and generously butter paper. Dust pan with cake flour, knocking out excess.
Beat whole eggs in a large bowl with a handheld electric mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted, 2 to 3 minutes. Reduce speed to low, then add almond flour and confectioners sugar and mix until just combined. Resift cake flour over batter and gently fold in.
Beat egg whites in a bowl with cleaned beaters at medium speed until foamy. Add cream of tartar and salt and beat until whites just hold soft peaks. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks.
Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into baking pan, spreading gently and evenly with offset spatula and being careful not to deflate (batter will be about 1/4 inch thick).
Bake until very pale golden, 8 to 10 minutes, then cool in pan on a rack 10 minutes.
Loosen edges of cake with spatula, then transfer cake (on paper) to a cutting board. Cut cake into strips and squares. Trim outside edges slightly, then carefully peel paper from strips and squares and set back on paper.
Make coffee syrup:
Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/2 cup water to a boil in a 1- to 2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, 5 minutes. Remove from heat and stir in Cognac and coffee mixture.
Make coffee buttercream:
Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/4 cup water to a boil in a very small heavy saucepan, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup registers 238°F on thermometer (soft-ball stage; see cooks’ note, below).
While syrup boils, beat yolks in a large bowl with cleaned beaters at medium speed 1 minute.
Add hot syrup to yolks in a slow stream (try to avoid beaters and side of bowl), beating, then add coffee mixture and beat until completely cool, 3 to 5 minutes. Beat in butter, 1 piece at a time, and beat until thickened and smooth.
Make glaze:
Melt butter and all but 2 tablespoons chopped chocolate in a double boiler or in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove top of double boiler and stir in remaining 2 tablespoons chocolate until smooth, then cool glaze until room temperature but still liquid.
Assemble cake:
Put 1 cake square on a plate, then brush generously with one third of coffee syrup. Spread half of buttercream evenly over top with cleaned offset spatula, spreading to edges.
Arrange both cake strips side by side on top of first layer (any seam will be hidden by next layer), then brush with half of remaining coffee syrup. Spread half of glaze evenly over top, spreading just to edges.
Top with remaining cake square and brush with remaining coffee syrup. Spread remaining buttercream evenly over top, spreading just to edges. Chill cake until buttercream is firm, about 30 minutes.
Reheat remaining glaze over barely simmering water just until shiny and spreadable (but not warm to the touch), about 1 minute. Pour all but 1 tablespoon glaze over top layer of cake and spread evenly just to edges. Scrape remaining tablespoon glaze into sealable plastic bag and twist bag so glaze is in 1 corner. Snip a tiny hole in corner and decorate cake (leave a 1/2-inch border around edges). Chill cake until glaze is set, about 30 minutes, then trim edges slightly with a sharp serrated knife.
Cooks’ notes:
If you can’t find almond flour, you can pulse whole almonds with the confectioners sugar in a food processor until powdery (be careful not to grind to a paste). To take the temperature of a shallow amount of syrup, put bulb in saucepan and turn thermometer facedown, resting other end against rim of saucepan. Check temperature frequently. Opéra cake can be made 2 days ahead. Cover sides with strips of plastic wrap and top of cake loosely with plastic wrap (once glaze is set) and chill cake. Remove plastic wrap from top immediately after removing cake from refrigerator and bring cake to room temperature, 30 minutes to 1 hour.
Photo:  Amanda in a restaurant


500 grams of Cake Mix
100 grams of Butter
1 Cup of Sugar
1 Cup of Water
1  1/2 Teaspoons of Bicarbonate of Soda
Optional – add chopped cherries

Boil the above for 15 to 20 minutes.
Leave to cool
Sometimes I leave the above to even stand for two days in the pot.
Add to the above mixture
Two Eggs
Approximately a quarter cup of cooking oil.
Then I sift the below ingredients into the pot:
2 Cups of Self Raising Flour
1 Heaped teaspoon of baking powder.
Mix with a spatula
I grease a glass baking dish then line it with foil or wax paper.
Add the mixture into the baking dish.
Preheat oven for 15 minutes
Bake @ 160% for 1 hour and 20 minutes.
Recipe and photo: Sandra-Ann Hendricks


250 g butter
1 1/2 cup sugar
1 tsp vanila essence
4 eggs
1 cup cake flour
2 cups self raising flour
500 g cake fruit mix
2 dessert spoons oil,

Cream butter sugar and vanilla
Add eggs one at a time, beating well after each addition
Sift flours and add to creamed mixture
Add fruit cake mixture and pour oil onto fruit mixture
Mix well
Pour mixture into greased, lined loaf pan
Bake at 150’C for 1 1/2 hours or until skewer comes out clean
Photo:  Rowena Lerouxskippers


3 tablespoons salted or unsalted butter, melted
3 tablespoons extra-virgin olive oil
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)
6 -10 potatoes, peeled (smaller diameter potatoes are great, if you can find them)
4 shallots, peeled & sliced(or 1 Onion)
8 sprigs thyme
Garnishes (optional): Bits of goat cheese, crumbles of bacon and/or bits of crisped pancetta

Preheat oven to 180°C.
In a small bowl, combine butter and oil.
With a sharp knife or mandolin, slice potatoes crosswise very thinly. Keeping the potato intact as you proceed. .
Pour a tablespoon or so of the butter/oil mixture in the bottom of your dish and spread it evenly.
Sprinkle the oil mixture with a few pinches of coarse salt and red pepper flakes, if using; this will allow you to season both the top and underside of the potatoes.
Arrange your potato slices vertically in the dish.
Thinly slice shallots with your mandolin and slide shallot slivers between potato wedges, distributing them as evenly as possible.
Brush with remaining oil/butter mixture.
Generously season your dish with salt; go easier on the red pepper flakes, if using.
Bake 1 1/4 hours, then arrange thyme sprigs on top and bake until potatoes are cooked through with a crisped top, about 35 minutes more.
If casserole seems to brown too fast, cover it with foil to slow it down.
Add any garnishes, if using, and serve immediately.
Photo:  Melissa Ann Vermeulen


1 medium ui, in blokkies gesny
1 koppie opgekapte ham / of spek / of albei saam
1 soetrissie, in blokkies gesny
‘n knypie sout
1 koppie rou Risotto
6 teelepels vegetable stock (poeier vorm) gemeng met 3 koppies kookwater
1 koppie bevrore ertjies
‘n knypie swart peper (half eelepel)
5 eetlepels ongegeurde jogurt of roomkaas

Gebruik ‘n bietjie botter en braai ui, soetrissie, ham en of spek met peper en sout op stoof vir ongeveer 5 min tot sag.
In ‘n oondvaste pot met deksel (om vog te behou) plaas die saggemaalte uie en die soetrissie gemeng met die koppie rou Risotto in die pot.
Gooi die 6 teelepels vegetable stock poeier gemeng met 3 koppies water, sout en peper bo-oor en meng alles saam.
Bak vir 30 minute op 200°C in die oond. Haal uit.
Meng die gevriesde ertjies by.
Plaas terug in die oond vir 5 min. (oond is reeds af, maar het nog die hitte)
Haal uit oond en garneer met 5 eetlepels jogurt of roomkaas.
Plaas in selfde oond vir nog 5 min.
Skep op en eet as ‘n dis / of eet saam met enige vleis.
Die resep is genoeg vir 3 mense as ‘n “alleen” ete.
Foto en resep:  JT Maritz


70 g butter/marg
250 ml (1 cup) sugar
3 extra-large eggs, beaten
3 ml (1/2 tsp) vanilla essence
250 ml (1 cup) cake flour
8 ml (1 1/2 tsp) baking powder
3 ml (1/2 tsp) salt
2 ml (1/4 tsp) ground ginger (optional)
45 ml (3 Tbsp) milk
385 g tin pie apples
brown sugar and cinnamon for sprinkling

Butterscotch sauce:
125 g butter/marg
125 ml (1/2 cup) brown sugar
30 ml (2 Tbsp) golden syrup
125 ml (1/2 cup) cream
5 ml (1 tsp) vanilla essence

Preheat the oven to 180 degrees Celsius. Beat the butter and sugar together . Add the beaten eggs gradually, beating until light and creamy. Add the vanilla essence.
Sift the flour, baking powder, salt and ginger together and add to the egg mixture, alternating with the milk.
Turn the batter into a greased , medium size, oven proof dish. Cut the apples up into smaller pieces, if necessary, and arrange on top of the batter. Sprinkle with brown sugar and cinnamon. Bake for 30 – 40 mins.
Butterscotch sauce: Heat the butter and sugar in a heavy based saucepan over low heat until the sugar has melted. Bring to the boil. Add the golden syrup and cream and simmer for about 10 mins. Remove from the heat and add the vanilla essence. Pour over the pudding as soon as it comes out of the oven.
Serve lukewarm with ice cream or custard, if preferred
Photo:  Jacqui Hillier May


1 koppie suiker
1 koppie water
½ koppie wit asyn
2 koppies koekmeel
1 koppie melk
250 gr botter
1 koppie dadels
1 eetlepel korente
1 eetlepel sultanas
1 eetlepel kersies
2 eetlepel appelkooskonfyt
2 teelepel koeksoda, gemeng met bietjie melk
1 eier
½ teelepel sout

Meng suiker, water en asyn. Skep dit in houer waarin poeding gestoom gaan word.
Maak beslag van die res van die bestanddele en skep op die vloeistof in die houer. Stoom 2h30 min.
Keer uit op ‘n plat bord en bedien met vla of room.
Ons bedien dit met die volgende brandewyn sous.
¼ koppie botter
2 eetlepels brandewyn of na smaak
2 eiers, geskei
1 koppie strooisuiker
½ koppie melk of verkieslik room

Klop botter tot romerig en voeg die suiker geleidelik by. Voeg brandewyn stadig by (na smaak, meer of minder,) Voeg geklopte eiergeel by en dan melk of room. Kook in dubbel kastrol tot so dik soos vla.
Klop eierwitte styf. Giet die sous oor die eierwitte en roer deur. Bedien met poeding.
Resep en foto: Danielle van Wyk


Remove stalks and roughly chop spinach (I use 30 leaves fresh from the garden). Steam in double cooker until soft. Submerge in ice water. Get rid of any access water by drying it out in a disposable kitchen cloth. Roll into a sausage in cloth, remove and cut now in slices and mix in with cheese cream sauce
Cheese Cream Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup milk
50 ml cream
pinch of nutmeg
125 ml grated Cheddar cheese

Melt butter in a saucepan, add flour to make a roux.
Add heated milk, cheese, salt, pepper, nutmeg and mix till it thickens. Cook on low heat for at least 10 min. Keep stirring to prevent burning. Add cream and spinach, mix well and cook through. Serve hot.
Recipe:  Amanda Conradie
Photo:  Elize de Kock


1 blik (825 g) taaipitperskes, gedreineer
1 blik (250 g) appelringe of 2 appels, ontkern en in skywe gesny (opsioneel)
2 uie, gekap
5 ml (1 teelepel) gemengde speserye
2 heel naeltjies
5 ml borrie
5 ml kerrieppoeier
3 ml (‘n knippie) sout
3 ml fyn koljander
1 ml (‘n tikkie) rooipeper
250 ml (1 koppie) suiker
125 ml (1/2 koppie) witasyn
30 ml (2 eetlepels) mielieblom (Maizena)

Meng al die bestanddele behalwe mielieblom in ‘n kastrol. Bring mengsel tot kookpunt en laat 15 minute prut. Maak ‘n gladde pasta van mielieblom en ‘n bietjie water en roer sous in om te verdik. Laat slaai afkoel voor opdiening.
Gebruik 500 g vars perskes, ontpit en gehalveer, of 500 g droe perskes, geweek in 250 ml lemoensap, in plaas van geblikte perskes.
Hierdie slaai kan gebottel en gebêre word.
Resep en foto: Maria Kolesky


1 Klein botteltjie perske en granadilla konfyt
2 klein houertjies granadilla pulp
1 bottel Vodka
Meng deeglik en verkil in yskas.
Susan Forbes Pieters