23 Jun Chocolate and pear cake with dark chocolate ganache | Zucchini and date cake with pistachio frosting and pea shoots | Sweet long doughnuts with cherry cream | Scones with caramelised apricots and thyme
Posted at 07:00h
in Champagne, Dessert, Kaapse Kombuis Kuiers op Radio KC, KWV, Main Ingredient, Recipes
Chocolate and pear cake with dark chocolate ganache | Zucchini and date cake with pistachio frosting and pea shoots | Sweet long doughnuts with cherry cream | Scones with caramelised apricots and thyme
Print Recipe
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Servings | Prep Time |
8-10 people | 20 minutes |
Cook Time | Passive Time |
45 minutes | 2 hours |
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Ingredients
Chocolate and pear cake with dark chocolate ganache
- 500 grams SASKO chocolate bake mix, prepared according to the chocolate cake recipe on the back of the packaging
- 2 tins Rhodes Quality pear halves cut into thinner pieces. Keep some for garnish.
- 400 g dark chocolate
- 400 ml cream
- 50 ml Willow Creek Truffle Flavoured Olive Oil
Zucchini and date cake with pistachio frosting and pea shoots
- 500 g SASKO vanilla bake mix,
- 250 g SASKO bran bake mix
- 6 large zucchini, washed and grated
- 1 1/2 cups dates, chopped
- 200 g pistachio nuts
- 30 ml Willow Creek basil flavoured olive oil
- 300 g cream cheese
- 1 1/2 cups icing sugar
- Pea shoots to garnish
Sweet long doughnuts with cherry cream
- 1 kg SASKO sweet dough bake mix, prepared according to doughnut instructions on the back of the packaging
- Enough oil for frying
- 500 ml cream
- 30 ml Willow Creek Lemon flavoured olive oil
- 30 ml Rhodes Quality very cherry jam + extra to melt and drizzle over the doughnuts
Scones with caramelised apricots and thyme
- 500 g SASKO scone bake mix, prepared according to the package instructions | replace 1/2 the butter with Willow Creek blood orange olive oil
- 1 tin Rhodes Quality apricot halves, drained and dried
- Some honey and fresh thyme leaves for garnish
Instructions
Chocolate and pear cake with dark chocolate ganache
- Oven temperature: 160 degrees Celsius
- Divide the cake batter into 2 prepared cake tins.
- Place the pear pieces on top and bake for 30-35 minutes or until a skewer comes out clean. Cool down.
- Warm the cream and pour over the chocolate.
- Whisk until smooth and add the olive oil.
- Divide the ganache onto the 2 cakes and spread evenly.
- Stack the cakes on top of each other and garnish with the reserved pear pieces.
Zucchini and date cake with pistachio frosting and pea shoots
- Prepared the vanilla bake mix according to the package instructions for vanilla cake and add 3/4 of the grated zucchini and 3/4 of the dates and mix through.
- Pour into 2 prepared cake tins. Keep aside.
- Prepared the bran bake mix according to the package instructions for carrot cake with the rest of the zucchini and dates and pour into a prepared cake tin.
- Place all the cakes in the oven and bake for 30-35 minutes or until a skewer comes out clean. Cool down.
- Toast the pistachios in a frying pan and place into a food processor with the olive oil.
- Blend until it is almost turning into a butter.
- Add the cream cheese and icing sugar and blend until smooth.
- Divide the frosting onto the 3 cakes and spread evenly.
- Stack the cakes on top of each other with the bran cake in the middle.
- Garnish with the pea shoots and some more pistachio nuts if you have.
Sweet long doughnuts with cherry cream
- Once the dough has proofed, roll into about 20 balls and then into hotdog shapes.
- Let the dough proof again until doubled in size and fry in medium hot oil until golden brown
- Whip the cream until stiff peaks and add the olive oil and cherry jam and mix through.
- Cut open the doughnuts lengthways and pipe in the cherry cream.
- Drizzle over the melted jam and enjoy.
Scones with caramelised apricots and thyme
- Divide the prepared dough into muffin tins or into any other mould you have at hand.
- Toss the apricots in some honey and thyme leaves and place on top of the dough.
- Bake until golden brown.
- Drizzle over some more honey and garnish with thyme.