Cakes

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A CELEBRATION OF DELICIOUSNESS - CAKES

This red velvet cake is pure decadence on a plate.

Red Vv Ce Extravagance By Jan Kohler Home Chef and Recipe Developer

You just can't beat the extravagance of three or four layers of red velvet cake. This cake, layered and dressed in cream cheese icing, is pure decadence on a plate. This particular recipe makes a large cake, so you can layer it beautifully for the ultimate show-stopper.

WHAT YOU NEED:

· 5 cups of flour · 3 cups of sugar · 2 tsp of bicarbonate of soda · 2 tsp of cocoa powder, sifted · 2 tsp of salt · 2 cups of buttermilk · 4 eggs at room temperature · 2 cups of vegetable oil · 2 tsp of white vinegar · 2 tsp of vanilla essence · A generous squirt of red food colouring (it should be gel food colouring to get the rich colour)

CREAM CHEESE ICING:

· 250g of firm cream cheese · 250g of butter, softened · 3 cups of icing sugar, sifted · 1 teaspoon of vanilla essence

HOW TO MAKE:

This is definitely one of those recipes where you want to use a cake mixer – the quantities are large. Before you start, pre-heat oven to 180°C.

1. Combine eggs and sugar until thick and pale yellow. 2. Add the rest of the ingredients together and blend. Start off on a slow speed, allowing all the ingredients to gently combine. At this point, the colour of the batter should be bright red. (If it's not red enough, add more of the gel colouring into the batter). 3. Use a spatula to ensure that the sides and bottom of the bowl are scraped so that all the batter is all evenly coloured. Spoon this into individual lined and greased baking tins. (I use 4 round cake tins with a diameter of approximately 24cm each).

First prize is to bake each layer of cake individually so that you don't have to cut layers out of one large cake. In saying that, you may have to level your cakes out if they don't bake evenly. 4. Try to avoid cutting cake where possible, this makes it is tricky to ice. Remember, these cakes are shallow, they bake quickly – around 20 minutes. You should be able to bake two at a time.

ICING:

1. To make your cream cheese icing combine the butter and cream cheese in a mixing bowl in a mixing bowl until you have a smooth, soft consistency. 2. Gradually add the icing sugar bit by bit, mixing as you go. 3. Once all the icing sugar is blended in, you can add the vanilla essence and stir, making sure to scrape the sides of the bowl to get everything well combined.

Add more icing sugar as desired, to get a stiffer consistency. Your cakes must be completely cooled before you start icing. Enjoy!

Photo Cr edit: Penguin Books

A rich chocolate fudge cake is deliciously moreish.

Choce Fudge

CAKE

by Chef Sarah Graham

Serves 6–8 · Ready In 45 Minutes · Vegan Option · Gluten-free Option

WHAT YOU NEED: DRY INGREDIENTS:

· 2 cups stoneground cake flour or gluten free cake flour · 1 cup coconut sugar · ½ cup cocoa powder · 2 tsp baking powder · 1 tsp bicarbonate of soda · 1 level tsp salt

WET INGREDIENTS:

· 1½ cups buttermilk OR almond or coconut milk for vegan option · 1 tbsp apple cider vinegar or lemon juice · 1 cup hot water · 1 tsp instant coffee or espresso powder · ½ cup coconut oil or butter, warmed until liquid · 1 tsp vanilla paste

WHIPPED CHOCOLATE GANACHE ICING: INGREDIENTS:

· 2 cups roughly chopped dark chocolate (use vegan if necessary) · ½ cup coconut cream

HOW TO MAKE:

Preheat the oven to 170ºC. Grease a round 23cm springform cake tin (or make 2 x 20cm cakes to layer together).

1. For the cake, sieve all the dry ingredients into a large mixing bowl. 2. Add the wet ingredients and whisk until well combined. 3. Pour the mixture into the prepared cake tin/s, tap the tins gently on the counter a few times to remove air bubbles. 4. Bake for 25–30 minutes or until fragrant and a skewer inserted into the centre comes out clean. 5. Remove and set aside to cool before turning out of the cake tin/s.

TO DECORATE:

· 1 cup pecan nuts, gently roasted and finely chopped edible flowers

MAKING THE ICING:

1. Melt the chocolate and cream together in a non-stick pan over gentle heat until smooth and silky. 2. Transfer to the fridge to cool and set softly before whisking vigorously until light and fluffy (I use an electric whisk for this). 3. Ice the cake (and use to sandwich the layers together if making 2 layers). 4. Decorate with pecan nuts and flowers.

Enjoy!

VEGAN

BLUEBERRY Cheece

By Faith Mandebvu of Edenairs

This is a rich decadent vegan cheesecake that is delicious with every mouthful.

WHAT YOU NEED:

· 180g Oreo cookies · 200g melted vegan butter · 200g blueberries · ¼ cup lemon juice · 200g sugar · 350g vegan cream cheese · 250g coconut cream · 20g agar powder · 1 tbsp vanilla essence · 125ml hot water · 80g vegan chocolate

HOW TO MAKE:

1. Line the bottom of a 20cm pan with a baking sheet. Set aside. 2. Crush the Oreo cookies with a rolling pin or use a food processor. 3. Pour the crushed cookies into a food processor, pour melted butter and blend well. 4. Pour the cookies into the pan and set in the fridge for 30 minutes. 5. In a non-stick pan, pour the blueberries, lemon juice and sugar. Simmer the blueberries under medium heat until the syrup is thick. 6. Blend the blueberries in a food processor. Set aside in a bowl to cool down. 7. In a larger bowl, pour the vegan cream cheese and vanilla essence. Use an electric mixer to whip the cream cheese until smooth. 8. Pour 250ml coconut cream into the cream cheese and use an electric mix to blend the ingredients together. 9. Pour the blended blueberries into the cream mixture and use a spatula to fold the ingredients until smooth and fully combined. 10. Pour 125 ml of hot water into a cup and add 20g of agar powder. Mix the agar powder into the hot water until it has fully dissolved. 11. Pour the dissolved agar powder into the blueberry mixture. Use a spatula to fold the agar liquid into the mixture. 12. Pour the blueberry mixture onto the chilled cookie crust and refrigerate for at least 2 hours 30 minutes. 13.Once the cheesecake has set, melt the vegan chocolate and drizzle it over the cheesecake.

Enjoy!

Photo Cr edit: Bellwell Foods

A deliciously moreish cake that is low in sugar.

Pumpk, De & Nut

CAKE WITH YOGHURT ICING

By Mishkah Gool B-Well Chef

Experiencing life's simple pleasures can be so soothing and can recharge one's energy, much like this moreish, show-stopping cake! A true pleaser for anyone who gets a slice and for the body, especially over the festive season. Low in sugar, high in nutrient dense pumpkin and with a gut-soothing yoghurt icing for full cake power!

Serves: 12 - 14 · Time: 1 Hr 30 Mins + Cooling Time · Level: Easy-ish

WHAT YOU NEED: FOR THE GREEK YOGHURT ICING:

· 2 cups plain cashew yoghurt (or yoghurt of your choice) · 2 tsp pure vanilla extract · 1 cup powdered sugar/sweetener/ · 1 tbsp Stevia Glycerite · 2 tbsp coconut flour (if using Stevia)

FOR THE CAKE:

· 1 cup B-WELL Canola Oil · B-WELL Canola Baking Spray · 450g raw pumpkin, grated · 200g dates, pitted and chopped · 50ml bourbon/apple juice/water · 190g brown sugar/xylitol/coconut sugar · 330g self-raising whole wheat flour · 2 tsp bicarbonate of soda · 2 tsp ground cinnamon · 1 tsp nutmeg · 1 tsp ground allspice · ½ tsp salt · 4 Flax eggs (1 flax egg = 1 tbsp flax powder + 3 tbsp water/coconut cream) · ½ cup raw walnuts, chopped

HOW TO MAKE: FOR THE YOGHURT ICING (PREPARE FIRST)

1. Place a fine-mesh strainer over a small bowl. Place the yogurt in the strainer. Wrap with plastic wrap and place in the fridge to drain for at least two hours (NB: Otherwise, the yogurt will be too liquid to make a proper icing) 2. Using an electric hand mixer on medium speed, beat the strained yogurt, the vanilla, and the sweetener (and coconut flour if using) for about 2 mins until the icing thickens. 3. Cover and place in the fridge for 30 minutes, while you prep and bake your cake.

FOR THE CAKE:

1. Preheat the oven to 180˚C. Spray a bundt tin (donut shaped cake tin) or cake loaf tray with B-WELL Canola Baking Spray, making sure to cover all sides. 2. Place the grated pumpkin in a colander/ strainer and squeeze out any excess liquid. 3. In a small bowl, place half of the dates in with the bourbon/apple juice/water and set aside to soak while continuing with the cake. 4. In a mixing bowl, beat the flax egg until light in colour, about 5 minutes. Add the sugar and continue beating until the mixture thickens and lightens, for another 5 minutes.

5. Add the B-WELL Canola Oil to the batter and beat for 2 minutes until combined. 6. Sift the flour along with the bicarbonate of soda, spices and salt into a bowl- include the wheat from the sieve in to the bowl too. 7. Stir the dry ingredients into the egg mixture, and fold in the soaked dates with their liquid. 8. Add pumpkin, the leftover dry dates and walnuts and fold into the batter. 9. Pour the batter into the prepared cake / bundt tin and bake for 40 – 50 minutes or until a skewer/sharp knife comes out clean. 10. Remove from oven and allow the cake to cool completely in the tin before turning out onto a wire rack. 11. To ice the cake, wait until it is completely cool, then simply use a spatula or piping bag to spread icing over the cake. Decorate with chopped walnuts to complete. 12. Serve with tea or coffee and fall in love, one bite at a time.

Enjoy!

STAR INGREDIENTS NUTRITIONAL BENEFITS:

· Pumpkin High in Antioxidants, Beta-carotene, Vit. A & C · Dates Selenium, Magnesium, Potassium, Vit. C, B1, B2 · Yoghurt Gut-health promoting bacteria, Vit. B1, B2, B3, B6, B9, B12, A and E