Saturday, 8 October 2016

Erika's Pineapple Cheese Cake 
Which I turned into a gluten free  cherry cheese cake for the Gumboot Girls.

2 cups of sweet biscuits in the blender. ( I used a mixture of almond and hazel meal instead )
90 gm of melted butter
2 teaspoons of hot water
1 tablespoon of gelatine
¼ cup of hot water ( I warmed up some of the preserving syrup instead of water )
375 gm of Cream Cheese
½ cup of castor sugar
1 teaspoon of vanilla essence
¼ cup of lemon juice
425 gm can of crushed pineapple  ( I used my home preserved Lapin cherries instead )
1 ¼ cup of whipped cream

·      Combine biscuit crumbs, melted butter and 2 teaspoons of hot water.
·      Press mixture into sides and base of a cake tin (20cm), refrigerate.
·      Dissolve gelatine in ¼ cup of hot water.
·      Beat cream cheese until smooth, gradually adding sugar, dissolved gelatine, vanilla essence, lemon juice and ¼ cup of pineapple juice.
·      Blend well.
·      Fold whipped cream and drained pineapple into mixture. ( Cherries, with their stones removed )
·      Pour into shell.
·      Chill until firm, preferably overnight.
·      Decorate with strawberries and enjoy.

Thursday, 22 September 2016

Erika's Nut and Date Cake


250gm. almonds
250gm. walnuts
250gm. dates
250gm. dark chocolate
6 egg whites
Half cup of castor sugar


·      Chop up nuts, dates and chocolate into small pieces.
·      Beat egg white until stiff then gradually add castor sugar while still beating.
·      Fold all the ingredients together until fairly well mixed.
·      Spoon into a greased tin.
·      Bake at 180 degrees C. for approximately 45 minutes or until cooked.
·      Serve hot or cold with whipped cream.

Nigella's Lemon Polenta Cake

INGREDIENTS Serves: 16 (Hah!)


  • 200 grams soft unsalted butter (plus some for greasing) 
  • 200 grams caster sugar 
  • 200 grams ground almonds 
  • 100 grams fine polenta (or cornmeal) 
  • 1½ teaspoons baking powder 
  • 3 large eggs 
  • zest of 2 lemons (save juice for syrup) 


  •  juice of 2 lemons 
  • 125 grams icing sugar 


  1.  Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter. 
  2. Preheat the oven to 180°C/gas mark 4/ 350°F. 
  3. Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer. 
  4. Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while. 
  5. Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes. 
  6. It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. 
  7. Remove from the oven to a wire cooling rack, but leave in its tin. 
  8. Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan. Once the icing sugar’s dissolved into the juice, you’re done. 
  9. Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin.

Friday, 9 September 2016

Gerda's Poppy Seed Cake

Made for Gumboot Girls September 2016
Adapted from Robert’s birthday 2006

5 eggs, separated
1 cup sugar
1 cup melted butter / oil
2 cooking apples peeled and grated / cooked quinces
125g ground poppy seeds
1 teaspoons vanilla
20g baking powder
40g self-raising flour (rice or buckwheat + baking powder)
125g coarsely chopped walnuts
Icing sugar, for dusting

Preheat oven to 180°C.
Grease and line 20cm cake tin.
Beat egg whites until stiff.
Beat the egg yolks and sugar until pale.
Add remaining ingredients to the yolks, except the whites. Mix well.
Fold in the whites.
Pour mixture into prepared tin and bake for about 1 hour or until cooked when tested with a wooden skewer.
Cool then turn out onto a serving plate.
Dust with icing sugar.

Serve with yoghurt and more of the quinces.

Monday, 12 October 2015

Rock Buns

We had a fabulous afternoon at the Cygnet Community Garden on Oct. 11th, with Costa, from Gardening Australia and about 60 people from all over the place. The Cygnet Community Gardeners cooked up a feast. Here’s my rock buns recipe. It is such an old recipe it is in ounces and I like to leave it that way.

180°C fan forced

Makes 15 or so

Instructions Ingredients
rub in 4 oz. butter
8 oz. plain flour
2 level tsp. baking powder
1 tsp mixed spice

add 4 oz. castor sugar
grated rind 1/2 large lemon
4 oz. mixed dried fruit including some mixed peel /crushed nuts /ginger if you like

add 1 beaten egg
1-2 Tbl. milk and the juice of the lemon to make a stiff, crumbly mixture

Place spoonsful on a greased baking tray and cook 10-15 mins.

Leave 5 minutes before removing from the tray.

Sunday, 9 August 2015

Crunchy Apple Crumble

7 apples, stewed lightly
1 cup plain flour
1/2 cup brown sugar
1 cup rolled oats
3/4 cup coconut
1 dessert spoon ground cinnamon
1 teaspoon nutmeg
2/3 cup melted butter

Combine all dry ingredients in a bowl and then mix in melted butter. Ensure all ingredients are moist and mixture has a crumbly texture.
Place apples in a oven proof dish and sprinkle crumble mix over evenly.
Bake at 180C for 30-40 mins. Or until crumble is lightly browned.

Gerda's Redcurrant Flan


This recipe is from a dear, elderly, Austrian woman named Gerda. Measurements and wording are all her own….. I can hear her reciting it to me, in the beautiful way she spoke….

Prepare a pastry with two ounces sugar, four ounces butter and six ounces flour, a few drops of lemon juice and line a buttered and floured flan tin with this. Bake 'blind'.

When baked, but still hot, cover thickly with red-currants, sprinkle with a little sugar.

Whisk two egg whites until stiff, whisk in two ounces sugar, fold in another two ounces sugar.

Pile the whipped egg white over redcurrants.

Bake in cool oven until meringue top has set. Cut into slices when cool.

Gerda's Notes:
This simple pastry is ideal for any fruit you have that does not need precooking, such as berries.

Finely ground almonds or hazelnuts may be substituted for some of the flour. Toasting them in a dry pan first adds extra flavour.