Chocolate Cappuccino and Salted Caramel Cake #MakeitwithAmasi

Serves 8-10

Ingredients : Cake

Set oven to 180 degrees Celsius

Grease 2 x 20cm cake tins lined on the base

250ml Amasi

125ml sunflower oil

2 extra large eggs

1tsp vanilla extract

Mix the above we ingredients together

2 cups sugar

1 3/4 cups of flour

3/4 cup cocoa powder

1tsp baking powder

2tsp bicarbonate of soda

Sieve the dry ingredients together

Mix the wet and dry ingredients together (will form a thick paste)

Stir in 1cup hot coffee

Divide the batter between the two tins and bake in the oven for about

45minutes

Filling 1

1 x tin Caramel Treat or Dulce de Lech

½ teaspoon salt flake ( like Maldon Salt)

Icing

125g unsalted butter

500g icing sugar

1/4 cup cocoa powder

30ml good coffee powder dissolved on a little boiling water then cooled

Milk if needed to get a good consistency

Cream the butter and add the icing sugar and cocoa

Stir in the cooled coffee and loosed with a little milk if needed

Take the two layers of cooled cake

Place the bottom layer onto a plate

Spread a layer of icing to cover the surface

Spoon some tinned caramel into the centre and spread….sprinkle with a few sea salt flakes

Top with the layer of cake and add some of the coffee flavoured icing and the remaining caramel and sprinkle with sea slat flakes

Top with a third layer onto which the remaining caramel layer is added.

 

Enjoy!

Amasi Pancakes with Banana & Strawberries for Mother’s Day Brunch

Happy Mothers Day to our wonderful mothers. We love and appreciate all your unconditional love and warmth. You deserve all the special treatment and love today! There’s nothing like good old pancakes to put a smile on mom’s face on this special day!

Ingredients:

Cake Flour 1 Cup
Baking Powder 2 tsp
Salt ½ tsp
Sugar 1 Tbsp
Egg 1
Vanilla essence 1 tsp
Amasi 2 Cups
Vegetable Oil 2 tsp

Garnish

Sliced Bananas 2

Halved Strawberries 1 cup

Golden syrup to drizzle

Whipped cream 1/2 cup

Method

1. In a small mixing bowl, whisk together your dry ingredients i.e the flour, baking powder, and salt. Set aside.
2. In a large mixing bowl, beat the sugar, egg, vanilla essence, amasi and vegetable oil together until smooth.
3. Make a well in the center of the dry ingredients and add the eggs and amasi mixture and stir until just combined- do not over mix.
5. Heat a non-stick pan to medium heat.
6. Using a 1/4 Cup scoop, pour batter on to pan and tilt the pan in a circular motion to spread the batter.
7. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
8. Serve with the bananas and strawberries on top, a dollop of whipped cream and a drizzle of golden syrup!

Quick Vanilla Cookies- Lockdown Snack

With us being at home during the lockdown we constantly need snacks to munch on while working or for our Netflix and Chill sessions! Here’s a very simple, crunchy and delicious vanilla cookie recipe to make for yourself and your family to fill up the cookie/snack jar!

Ingredients

3 1/2 Cups flour

250g Butter/Margarine (room temperature)

2 cups  White sugar

2 Eggs

2 Teaspoons baking powder

Pinch of salt

1 Tablespoon Vanilla essence

Method 

1. Preheat the oven at 200 degrees Celsius. Prepare your baking tray and line with baking paper (If you do not have baking paper -lightly butter the tray and dust with flour to prevent sticking).
2. Cream/Mix the sugar and the butter/margarine together in a bowl with a wooden spoon.
3. Beat the eggs in a separate bowl.
4. Mix the eggs with the butter and sugar mixture and add vanilla essence (mix thoroughly).
5. Add the dry ingredients- flour and salt-and mix until you get a soft dough.
6.  Spoon out a small amount of the cookie dough mixture into your hands and shape into small balls with your hands and press the balls with a fork.
   

   
7. Bake for 15-20 minutes and then cool on a cooling rack.
8. Enjoy with a glass of milk or with any hot beverage you prefer!
   

   

A-MAIZE-ing Pork Roast with “Stywe Pap” stuffing for Sunday Lunch

       Pork Roast with “Stywe pap”, Apricot and Fennel Stuffing

1 x 2.5kg leg of Pork

1 fennel bulk sliced

400ml white wine (or use chicken or vegetable stock as a substitute)

Ingredients for the “stywe pap” stuffing

250 ml  of water
1/2 tsp salt
187ml  cups maize meal

5ml olive oil

12ml butter

1 onion finely chopped

125ml cup walnuts, roughly chopped

62ml dried apricots, roughly chopped

5ml dried oregano

Salt and pepper to taste

Method: ( Prepare the stywe pap first)

1. Pour the water into a large pot, add the salt and butter and bring to the boil.
2. Slowly pour the maize meal into the pot to form a cone in the center but don’t stir!
3. Cover with the lid, reduce the heat to low and allow the pap to simmer for 5 minutes.
4. Using a large fork (such as a carving fork), stir it until crumbly and cover again with the lid. Simmer for an hour on low heat.
5. heat the olive oil and butter in a pan
Saute the copped onion and add the oregano, chopped nuts and chopped dried apricots.
6. Stir into the “stywe pap” to distribute evenly and season to taste

7. Loosen the skin on the leg of pork to create a “pocket”, (but leave it attached at the sides) and press the stuffing into the “pocket created with the loosened skin
8. Season the pork leg well with salt and place into a roasting pan on top of the sliced fennel
9. Pour around the wine and place into a pre-heated oven
10. Roast at 230 degrees Celsius for 1/2  hour
11. Reduce the heat to 180 degrees and continue to roast for 1 ½ – 2 hours
12. Add additional water or wine if the original liquid evaporates
13. When cooked remove from the oven and slice
14. Serve with the pan juices.