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


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
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
Servings Prep Time
8-10 people 20 minutes
Cook Time Passive Time
45 minutes 2 hours
Servings Prep Time
8-10 people 20 minutes
Cook Time Passive Time
45 minutes 2 hours
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
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
Servings Prep Time
8-10 people 20 minutes
Cook Time Passive Time
45 minutes 2 hours
Servings Prep Time
8-10 people 20 minutes
Cook Time Passive Time
45 minutes 2 hours
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
  1. Oven temperature: 160 degrees Celsius
  2. Divide the cake batter into 2 prepared cake tins.
  3. Place the pear pieces on top and bake for 30-35 minutes or until a skewer comes out clean. Cool down.
  4. Warm the cream and pour over the chocolate.
  5. Whisk until smooth and add the olive oil.
  6. Divide the ganache onto the 2 cakes and spread evenly.
  7. 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
  1. 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.
  2. Pour into 2 prepared cake tins. Keep aside.
  3. 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.
  4. Place all the cakes in the oven and bake for 30-35 minutes or until a skewer comes out clean. Cool down.
  5. Toast the pistachios in a frying pan and place into a food processor with the olive oil.
  6. Blend until it is almost turning into a butter.
  7. Add the cream cheese and icing sugar and blend until smooth.
  8. Divide the frosting onto the 3 cakes and spread evenly.
  9. Stack the cakes on top of each other with the bran cake in the middle.
  10. Garnish with the pea shoots and some more pistachio nuts if you have.
Sweet long doughnuts with cherry cream
  1. Once the dough has proofed, roll into about 20 balls and then into hotdog shapes.
  2. Let the dough proof again until doubled in size and fry in medium hot oil until golden brown
  3. Whip the cream until stiff peaks and add the olive oil and cherry jam and mix through.
  4. Cut open the doughnuts lengthways and pipe in the cherry cream.
  5. Drizzle over the melted jam and enjoy.
Scones with caramelised apricots and thyme
  1. Divide the prepared dough into muffin tins or into any other mould you have at hand.
  2. Toss the apricots in some honey and thyme leaves and place on top of the dough.
  3. Bake until golden brown.
  4. Drizzle over some more honey and garnish with thyme.