Category: Sweet ‘N Nice

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.

Ring Doughnuts

Makes: 8 Large Doughnuts Oil Temperature: 160 °C
Preparation Time: 1 hour 30 minutes

Ingredients

360 g Cake flour (3 x 250 ml / 3 cups)
5 ml Salt (1 tsp)
60 ml Sugar (4 tbsp)
60 g Margarine (4 tbsp)
10 g Anchor Instant Yeast (1 packet)
1 Large egg, beaten
145 ml Lukewarm Water (+- 1 1/2 cup )
750 ml Oil, for frying (1 x small bottle)

Fillings & Toppings

Apricot Jam
Castor sugar

Glacé Icing

250 ml Icing sugar (1 cup)
45 ml Milk or Water (3 tbsp)
Colouring
Sprinkles

Method

  1. Mix all dry ingredients together and rub the margarine into the dry ingredients with your fingertips. Add the
    Anchor Instant Yeast and mix.
  2. Add beaten egg and enough lukewarm water to form soft dough. Knead the dough well until smooth and elastic, about 10 minutes.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
  4. Knock the dough down, divide into 8 equal pieces and shape each piece into a ball. Form a hole in the middle of each ball for ring doughnuts. Place your forefinger into the hole and swing the dough around your finger until the hole is big. Make sure it is not too small, as the hole will then close in the rising process. This method is for Ring Doughnuts. For Cream Doughnuts – roll each piece into a 15 cm long strand and for jam doughnuts roll into a round ball.
  5. Place onto an oiled baked tray, cover with greased plastic and allow to rise in a warm place until double the size, about 20 – 30 minutes.
  6. Deep-fry slowly in hot oil on both sides, until golden brown. Remove from the oil and drain on brown paper or paper towel. Allow to cool down on a cooling rack.
  7. Mix the icing sugar and milk until smooth. The icing must not be too runny. Add a little food colouring of your choice – blue, pink, red, green, yellow or add a little cocoa for a chocolate glacé. Mix until well distributed. Dip the ring doughnuts into glacé icing and decorate with different sprinkles.
  8. Slice the long doughnuts down the centre, making sure not to cut all the way through the doughnut. Fill with whipped fresh cream and drizzle with thinned down jam OR pipe apricot jam into the round doughnut and roll in sugar to coat.

Caramel Nut Cake

Makes:1 Caramel Nut Cake Oven:  180 °C / 350 °F

Ingredients

360 g Cake flour (3 x 250 ml / 3 cups)
5 ml Salt (1 tsp)
60 ml Sugar (4 tbsp)
60 g Margarine (4 tbsp)
10 g Anchor Instant Yeast (1 packet)
1 Large egg, beaten
145 ml Lukewarm water (+-½ cup)

Filling

125 g Margarine, melted (125 ml / ½ cup)
100 g Brown sugar (125 ml / ½ cup)
60 ml Honey (4 tbsp)
100 g Walnuts, chopped (250 ml / 1 cup)
Egg, to brush

Glaze

Mix 100 g (250 ml) (1 cup) sugar and 125 ml (½ cup) water together in a saucepan and boil over low heat for about 5 minutes, stirring continuously.

Method

  1. Mix all the dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Add beaten egg and enough lukewarm water to form a soft dough. Knead the dough well until smooth and elastic, about 10 minutes by hand or 5 minutes using an electric mixer.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
  4. Cream margarine and sugar until light and fluffy. Add honey and walnuts and mix through.
  5. Knock the dough down and roll into a rectangle, 5 mm (¼ inch) thick. Spread half the filling over the dough and roll the dough up, lengthwise. Using a sharp knife, slice the roll into 8 equal slices.
  6. Place the slices, cut side down into a greased 23 cm-round-cake-tin. Start with one in the middle and arrange the remaining slices around it.
  7. Spread the rest of the filling on top of the dough, cover with greased plastic and allow to rise until double the volume, about 20 – 30 minutes.
  8. Bake in a preheated oven at 180 °C / 350 °F for 30 minutes or until golden brown. Brush with glaze.

Mixed Fruit Pudding

Makes: 1 large or 2 medium Mixed Fruit Puddings Oven:  180 °C / 350 °F

Ingredients

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

Topping

410 ml Fruit cocktail canned fruit (1 small tin)
Syrup:
125 ml Sugar (1/2 cup)
250 ml Water (1 cup)
5 ml Vanilla essence (1 tsp)

Method

  1. Mix all dry ingredients, as well as the Anchor Instant Yeast together.
  2. Melt margarine in warm milk and leave to cool until lukewarm.
  3. Mix milk mixture with lukewarm water, beaten egg and Vanilla Essence and add to the dry ingredients. Beat the batter until smooth.
  4. Pour into a large, greased baking pan or oven proof dish. Arrange the canned fruit pieces on top of the batter. Cover with greased plastic and allow to rise in a warm place until double the size, about 10 – 15 minutes.
  5. To make the syrup, dissolve the sugar in the water and bring to the boil over low heat. Boil for 15 minutes, stirring all the time. Add the vanilla essence.
  6. Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown. Pour the syrup over the baked pudding while still hot. Serve with custard.

Breakfast Crumpets

Makes: 24 Breakfast Crumpets Oil Temperature: 100 °C
Preparation Time: 1 hour 30 minutes    Frying Time: 30 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
5 ml Salt ( 1 tsp )
60 ml Sugar ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
125 ml Warm milk ( ½ cup )
310 ml Cold Water (+- 1 1/4 cup )
30 ml Oil ( 2 tbsp )
2 Large eggs, beaten
125 ml Cranberry health mix
( dried cranberries, peanuts, almonds, raisins
and pumpkin seeds )
Oil, for frying
125 ml Fresh cream, whipped
Berry jam, to serve
100 6 Dark baking chocolate, melted

Method

  1. Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Combine the warm milk, cold water, oil and beaten eggs together and add to the flour mixture to form a batter. Mix well until smooth.
  3. Cover the bowl with plastic and allow to rise in a warm place for 15 minutes.
  4. Add the cranberry health mix and mix until well distributed.
  5. Heat a little oil in a frying pan; griddle or an electric frying pan and drop spoonfuls of the mixture into the pan. Fry until bubbles appear on the surface of the crumpets. Turn over and fry until golden brown. Remove and drain on a paper towel.
  6. Serve warm with whipped cream, berry jam and melted chocolate.

Hint

Eggs may be substituted with
vinegar in the case of non-egg
users. Use 30 ml ( 2 tbsp )
vinegar and 20 ml ( 4 tsp )
water per egg. Mix as per
the method and add in place
of the egg.

Chocolate Doughnuts

Makes: 24 Doughnuts Frying:Oil to Fry
Preparation Time: 1 hour and 30 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
5 ml Salt ( 1 tsp )
60 ml Sugar ( 4 tbsp )
45 ml Cocoa powder ( 3 tbsp )
60 g Margarine () 3 tbsp )
20 g Anchor Instant Yeast ( 2 packets )
125 ml Warm Milk (½ cup)
80 ml Cold Water (⅓ cup)
1 Large egg, Beaten
125 ml Chocolate nibs (½ cup)
Oil, to fry
Melted chocolate, to coat
Dried fruit cake mix, to sprinkle
A chocolate bar, own choice

Glacé

60 ml Icing sugar ( 4 tbsp ), mixed with
10 ml Water – Mix to a dripping consistency

Method

  1. Mix the dry ingredients together and rub the margarine into the flour with your finger tips. Add the Anchor Instant Yeast and mix.
  2. Mix the milk, water and beaten egg together and add the liquid to the dry ingredients to form a soft dough. Knead the dough well until smooth and elastic.
  3. Place the dough onto a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
  4. Knock the dough down, add the chocolate nibs and work them into the dough until evenly distributed. Divide the dough into 24 equal pieces and roll each piece into a ball.
  5. Flatten the balls with the palm of your hand. Use a small round cutter and cut a round into the centres.
  6. Place the doughnuts on a lightly oiled baking tray, cover with greased plastic and leave to rise in a warm place for 25 – 30 minutes.
  7. Heat the oil in a saucepan. Once ready, fry the risen doughnuts in the warm oil for 5 minutes on either side. (When placing the doughnuts into the oil, it is best to pick them up carefully and place them topside down first, before flipping them over). The oil must just bubble around the doughnuts, if the oil is too warm the doughnuts will brown quickly on the outside and remain uncooked on the inside.
  8. Remove from the oil, drain on a paper towel and transfer to a cooling rack to cool down.
  9. Once cooled, dip the doughnuts into the melted chocolate and drain on a cooling rack. Allow the chocolate to set.
  10. Drizzle some melted chocolate onto a plate and place three doughnuts on top of each other.
  11. Drizzle icing sugar glacé over the stacked doughnuts and allow to drip down the sides. Decorate with pieces of a chocolate bar.

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