Category: Sweet ‘N Nice

Fruit Savarin

Makes: 1 Savarin Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes   Baking Time: 25 – 30 minutes

Ingredients

240 g Cake flour (2 x 250 ml / 2 cups)
2 ml Salt (½ tsp)
30 ml Sugar (2 tbsp)
10 g Anchor Instant Yeast (1 packet)
125 g Margarine (½ cup)
125 ml Warm milk (½ cup)
2 Large eggs, beaten
60 ml Lukewarm water (4 tbsp)
30 ml Rum (2 tbsp)
10 ml Grated orange rind (2 tsp) or
2 ml Orange essence

Syrup

250 ml Water (1 cup)
100 g Sugar (125 ml / ½ cup)
45 ml Rum (3 tbsp)

Glaze

125 ml Smooth apricot jam (½ cup)
45 ml Rum (3 tbsp)

Method

  1. Mix all dry ingredients together. Add the Anchor Instant Yeast, and mix.
  2. Melt margarine in warmed milk and leave to cool until lukewarm. Add the beaten egg, lukewarm water and the milk mixture to the dry ingredients to form a batter mixture.
  3. Beat the batter until smooth and pour into a greased ring pan. Cover with greased plastic and allow to rise in a warm place until double in volume, about 15 – 20 minutes.
  4. Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown.
  5. Mix ingredients for the syrup together and microwave on high power for 2 minutes, stir and microwave for a further 2 minutes.
  6. Mix glaze ingredients together and microwave on high power for 1 minute. (Or heat syrup and glaze separately in a sauce pan, stirring continuously).
  7. Prick holes in the baked savarin, with a skewer, and drizzle the hot syrup over the warm savarin. Brush with glaze and serve with fresh fruit and cream, or ice cream.

Buttermilk Biscuits

Makes: 50 Buttermilk Biscuits Oven: 160 °C / 325 °F
Preparation Time: 1 hour   Baking Time: 15 – 20 minutes

Ingredients

250 g Margarine / Butter
200 g Sugar (250 ml / 1 cup)
2 Eggs, beaten
500 g Cake flour (4 x 250 ml / 4 cups)
5 ml Salt (1 tsp)
10 g Anchor Instant Yeast (1 packet)
125 ml Buttermilk, warmed to lukewarm (½ cup)
5 ml Vanilla essence (1 tsp)
Cherries, silver balls, hundreds & thousands or vermicelli

Method

  1. Beat margarine and sugar until light and fluffy. Add beaten egg and mix.
  2. Mix dry ingredients, as well as the Anchor Instant Yeast together.
  3. Add dry ingredients and enough lukewarm buttermilk to the creamed margarine mixture, to form a soft dough.
    Knead well until smooth and elastic, cover with greased plastic and allow to rise in a warm place for 5 minutes.
  4. Form into small balls, place onto a greased baking tray and press flat with a fork OR place dough into a piping bag, with a nozzle, and pipe biscuits onto a greased baking tray OR fill a biscuit gun with dough and press biscuits onto a greased baking tray.
  5. Decorate with cherries, silver balls, hundreds and thousands or vermicelli and bake in a preheated oven at 160 °C / 325 °F for 15 – 20 minutes, or until light golden brown.


Malva Pudding

Makes: 1 Malva Pudding Oven: 180 °C / 350 °F
Preparation Time: 1 hour 10 minutes   Baking Time: 25 – 30 minutes

Ingredients

2 Large eggs
125 ml Sugar (½ cup)
25 g Butter
30 ml Apricot jam (2 tbsp)
5 ml Bicarbonate of soda (1 tsp)
125 ml Lukewarm milk (½ cup)
60 ml Lukewarm water (¼ cup)
180 g Cake flour (1 x 250 ml + 1 x 125 ml)
2 ml Salt (¼ tsp)
10 g Anchor Instant Yeast (1 packet)

Sauce

250 ml Ideal milk (1 cup)
125 ml Water (½ cup)
180 g Butter
250 ml Sugar (1 cup)
5 ml Vanilla essence (1 tsp)

Method

  1. Beat the eggs and sugar together until light and creamy.
  2. Add the butter and apricot jam and beat for 1 minute.
  3. Dissolve the bicarb of soda in the milk and add the water to the mixture.
  4. Mix the cake flour, salt and Anchor Instant Yeast together.
  5. Sift the flour mixture into the egg mixture and fold the flour in gently, until mixed through.
  6. Pour the mixture into a greased 30 x 20 cm ovenproof dish, cover with a sheet of plastic and allow to rise in a warm place until double in size, about 25 – 30 minutes.
  7. Bake in a preheated oven at 180 °C / 350 °F for 40 – 45 minutes.
  8. In the meantime, place the Ideal milk, water, butter and sugar in a saucepan and bring to the boil over low heat.
    Remove from the heat and add the vanilla essence.
  9. Remove the pudding from the oven and pour the sauce slowly over the pudding whilst still warm, using all the sauce.
  10. Serve warm or cold with custard or ice cream.

Chocolate Almond Twist

Makes: 1 Chocolate Almond Twist Oven: 180 °C / 350 °F
Preparation Time: 1 hour 40 minutes   Baking Time: 25 – 30 minutes

Ingredients

240 g Cake flour (2 x 250 ml / 2 cups)
5 ml Salt (1 tsp)
5 ml Sugar (1 tsp)
30 g Margarine (2 tbsp)
10 g Anchor Instant Yeast (1 packet)
80 ml Lukewarm water (⅓ cup)
1 Large Egg (beaten)
1 Beaten egg, to brush

Filing

Soft margarine to spread
100 g Baking chocolate (½ bar), grated
50 g Flaked almonds (½ packet)

Glaze

Mix 100 g (250 ml / 1 cup) sugar and 125 ml (½ cup) water together in a saucepan and bring to the boil over a low heat for about 5 minutes, whilst stirring. Simmer for 5 minutes to thicken.

Method

  1. Mix all the dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Mix lukewarm milk and beaten egg together and add with enough lukewarm water to form a soft dough.
  3. Knead the dough well until smooth and shiny, about 10 minutes.
  4. Cover with greased plastic and leave to rest for 10 minutes.
  5. Knock the dough down and roll into a rectangle, 5 mm (¼ inch) thick. Spread a thin layer of soft margarine over the dough and sprinkle with grated chocolate and almonds.
  6. Roll up the dough starting with the wide side. Cut the dough in two, lengthwise, with a sharp knife. Turn each half, cut side up and carefully twist the two halves together. (Keep the cut side up to expose the filling). Shape into a ring and bring the two ends together – keeping the spiral appearance. Pinch the ends firmly together to seal.
  7. Place onto a greased baking tray, cover with greased plastic and allow to rise in a warm place until double in volume, about 25 – 30 minutes.
  8. Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown. Brush with the glaze.

Rolo Cupcakes

Makes: 12 Rolo Cupcakes Oven: 180 °C / 350 °F
Preparation Time: 40 – 50 minutes   Baking Time: 10 – 15 minutes

Ingredients

125 g Butter / Margarine
250 ml Castor sugar (1 cup)
60 ml lukewarm water (¼ cup)
4 Large eggs
180 g Cake flour (2 x 250 ml / 2 cups)
A pinch of salt
10 g Anchor Instant Yeast (1 packet)
60 ml Milk (¼ cup)
5 ml Vanilla essence (1 tsp)
3 Packets of Rolo Chocolates – 12 for
the batter and 12 to decorate

Icing

250 g Butter, softened
30 ml Cold water (2 tbsp)
500 g Icing sugar (2 x 250 ml / 2 cups)
5 ml Vanilla essence (1 tsp )
Food colouring (white, pink and blue)

Method

  1. Beat the butter and castor sugar together until light and fluffy.
  2. Add the eggs to the creamed mixture, one at a time, beating after each addition.
  3. Mix the cake flour and salt together. Add the Anchor Instant Yeast and mix.
  4. Add the water and milk to the egg mixture and beat. Fold in the flour mixture until mixture is evenly mixed through and smooth.
  5. Spoon the batter into 12 paper cups, filling each of them ¼ full.
  6. Place a Rolo in the middle of the batter and continue filling with the rest of the batter, until each is filled ¾ way.
  7. Cover the cupcakes with a plastic sheet and allow to rise in a warm place, about 10 – 15 minutes.
  8. Bake in a preheated oven at 180 °C / 350 °F for 10 – 15 minutes, until light brown.
  9. For the icing: Beat the butter for the icing, add the cold water and the icing sugar and beat until the mixture is smooth. Add the vanilla and mix until blended. Divide the icing into 3 bowls. Colour a bowl of icing with a few drops of pink and the other with a few drops of blue colouring.
  10. Place a star nozzle into 3 piping bags and fill each with a different colour. Pipe a swirl of icing onto each of the cupcakes, using the different colours – 4 cupcakes per colour.
  11. Top each cupcake with a chocolate Rolo and serve.

 

Strawberries & Cream Shortcake

Makes: 1 Strawberries & Cream Shortcake Oven: 180 °C / 350 °F
Preparation Time: 2 hours  Baking Time: 30 – 35 minutes

Ingredients

125 ml Sugar (½ cup)
125 g Margarine (½ cup)
240 g Cake Flour (2 cups)
5 ml Salt (1 teaspoon)
10 g Anchor Instant Yeast (1 packet)
2 Large eggs
80 ml Lukewarm water (⅓ cup)
5 ml Vanilla essense (1 teaspoon)

Filling and Topping:

500 g Strawberries (fresh)
80 ml Castor sugar (⅓ cup)
125 ml Cold water (½ cup)
10 ml Cornflour (2 teaspoons)

Cream Topping:

500 ml Fresh cream
60 ml Icing sugar (¼ cup)

Method

  1. Beat the sugar and margarine until light and creamy.
  2. In a separate bowl mix the cake flour and salt together. Add the Anchor Instant Yeast and mix.
  3. Add the eggs to the creamed margarine mixture and beat for 2 minutes.
  4. Add the lukewarm water and vanilla essence to the creamed mixture and mix through.
  5. Add the flour mixture and fold in until blended. Divide the batter into 2 lined and greased 23 cm round cake tins.
  6. Bake in a preheated oven 180 ˚C / 350 ˚F for 30 – 35 minutes.
  7. Cool in the pan for 5 minutes, loosen the sides and turn out onto a cooling rack.
  8. Reserve 5 strawberries. Place the rest of the strawberries into a saucepan together with the castor sugar, cold water and cornflour. Bring to the boil and turn the heat down to low. Allow to simmer, whilst stirring, until the mixture has thickened.
  9. Beat the cream until slightly thickened, add the icing sugar and beat until thickened. Take care not to over beat.
  10. To assemble: Drizzle some of the strawberry syrup over the one layer. Top with whipped cream and spread over the layer. Place the next cake layer on top. Spread with beaten cream and top with the rest of the strawberry mixture.
    Decorate the cake with the 5 reserved strawberries.


Biscotti

Makes: 24 Biscotti Oven:  160 °C / 325 °F
Preparation Time: 1 hour 30 minutes   Baking Time: 10 – 15 minutes

Ingredients

180 g Margarine / Butter
125 ml Sugar (½ cup)
1 Large egg, beaten
360 g Cake flour (3 x 250 ml / 3 cups)
2 ml Salt (¼ tsp)
10 g Anchor Instant Yeast (1 packet)
60 ml Lukewarm water (¼ cup)
60 ml Lukewarm milk (¼ cup)
5 ml Vanilla essence (1 tsp)
45 ml Nuts, chopped (3 tbsp)
45 ml Sultanas (3 tbsp)
6 Red cherries, chopped
6 Green cherries, chopped

Method

  1. Beat margarine and sugar until light and fluffy.
    Add beaten egg and mix.
  2. Mix dry ingredients as well as the Anchor Instant Yeast  together.
  3. Mix the milk and water together and add the dry ingredients and liquid alternately to the creamed margarine mixture, to form a soft dough. Knead well until smooth and elastic. Cover with greased plastic and rest for 10 minutes.
  4. Knock the dough down and add nuts, sultanas and cherries, mixing well. Divide in 2 pieces and roll into a roll, flatten the top into an oval shape. Wrap in greaseproof paper and place into the fridge for 30 minutes.
  5. Remove from the fridge and cut into finger width slices. Place side ways on a baking tray, cover and allow to rise for 10 minutes.
  6. Bake at 160 °C / 325 °F for 10 – 15 minutes.

Pear Clafouti

Makes: 1 Pear Clafouti Oven: 180 °C / 350 °F
Preparation Time: 1 hour 15 minutes   Baking Time: 30 – 35 minutes

Ingredients

125 ml Cake flour (½ cup)
A pinch of salt
10 g Anchor Instant Yeast (1 packet)
2 Large eggs
125 ml Sugar (½ cup)
160 ml Milk (⅔ cup)
3 ml Vanilla extract (½ tsp)
15 g Butter, softened (1 tbsp)
30 ml Sugar (2 tbsp)
410 g Pear halves (1 tin), sliced
360 g Caramel Treat (1 tin)
Icing sugar, for dusting
Vanilla Ice Cream or Custard, to serve

Method

  1. Sift the cake flour and salt together. Add the Anchor Instant Yeast and mix.
  2. Beat the eggs and sugar together until thick and creamy.
  3. Add the milk and stir well. Add the flour mixture to the batter mixture. Add the vanilla and mix.
  4. Cover the batter and set aside for 15 – 20 minutes.
  5. In the meantime grease a pie dish with butter and sprinkle with sugar.
  6. Arrange the pear slices to cover the base of the dish. Place spoonsful of caramel treat in between the pear slices.
    (You will require about half the tin).
  7. Pour the prepared batter over the pear slices until they are just covered and even the batter out with a spatula.
  8. Bake in a preheated oven at oven 180 ˚C / 350 ˚F for about 30 – 35 minutes, or until puffy and golden in colour.
  9. Dust the Clafouti with icing sugar and serve lukewarm, together with ice cream or custard.


Cherry Clafouti

Makes: 1 Cherry Clafouti Oven: 180 °C / 350 °F
Preparation Time: 1 hour 15 minutes   Baking Time: 30 – 35 minutes

Ingredients

125 ml Cake flour (½ cup)
A pinch of salt
10 g Anchor Instant Yeast (1 packet)
3 Large eggs
125 ml Sugar (½ cup)
310 ml Milk (1¼ cups)
3 ml Vanilla extract (½ tsp)
15 g Butter, softened (1 tbsp)
30 ml Sugar (2 tbsp)
300 g Cherries, stoned or any other fruit of choice
Icing sugar, for dusting

Method

  1. Sift the cake flour and salt together. Add the Anchor Instant Yeast and mix.
  2. Beat the eggs and sugar together until thick and creamy.
  3. Add the milk and stir well. Add the flour mixture to the batter mixture. Add the vanilla and mix.
  4. Cover the batter and set aside for 15 – 20 minutes.
  5. In the meantime grease a pie dish with butter and sprinkle with sugar.
  6. Arrange the cherries / fruit to cover the base of the dish and place the dish into the oven for 5 minutes so that the fruit can soften.
  7. Remove the dish from the oven and pour the batter over the cherries / fruit until they are just covered. Return to the oven and bake in a preheated oven for 180 ˚C / 350 ˚F for about 30 – 35 minutes, or until puffy and golden.
  8. Dust the Clafouti with icing sugar and serve lukewarm.


Red Velvet Cake

Makes: 1 Red Velvet Layer Cake  Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes    Baking Time: 20 – 25 minutes

Ingredients

300 g Cake flour (2½ cups)
325 g Castor sugar (375 ml / 1½ cups)
3 ml Bicarbonate of soda (½ tsp)
30 ml Cocoa powder (2 tbsp)
3 ml Salt (½ tsp)
10 g Anchor Instant Yeast (1 packet)
250 ml Buttermilk (1 cup)
2 Large eggs
310 ml Oil (1¼ cups)
15 ml Vinegar (1 tbsp)
30 ml Red food colouring (2 tbsp)
5 ml Vanilla essence (1 tsp)

Method

  1. Sift all dry ingredients in a bowl. Add the Anchor Instant Dry Yeast and mix.
  2. Beat the wet ingredients well with a whisk and add the dry ingredients into the wet ingredients. Stir gently until evenly mixed through.
  3. Cover the bowl with plastic and allow to rise in a warm place for 15 – 20 minutes.
  4. Knock the dough down and divide the mixture evenly into 2 greased 23 cm-round-cake tins.
  5. Bake in a preheated oven at 180 ˚C / 350 ˚F for 20 – 25 minutes.

Cream Cheese Butter Icing:

Ingredients:

250 g Smooth cream cheese (1 tub)
500 ml Icing sugar (2 cups)
125 g Butter, softened
5 ml Vanilla essence (1 tsp)

Icing:

  1. Beat the cream cheese, icing sugar and butter together until smooth.
  2. Add the vanilla essence and mix.
  3. Allow to cool and decorate the layer cake once completely cooled.

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