Makes 1 (9-inch) cake; serves 9 to 10. Recipe is by Erin Swanson, pastry chef, Restaurant R’evolution, New Orleans. The cake was the silver-medal winner in the Desserts category at the 2014 New ...

This straightforward cake is moist, has a nutty texture, a pale pink colour and can be enjoyed as a warm dessert. Pre heat oven to 180 C or 160 C for a fan oven. Line or grease a loaf tin. Combine and ...

Heat oven to 350. Grease a 9-inch round cake pan and line the bottom with waxed paper. Grease the paper. In a bowl combine all of the cake ingredients and mix at low speed until well blended. Pour ...

100g unsalted macadamia nuts 75g unsalted butter, melted 175g soft dark brown sugar 25ml sunflower oil 3 medium eggs 150g sour cream 125g crystallised or glace ginger, chopped 200g plain flour 2 tsp ...

Make the naartjie syrup (recipe below) and keep it warm. Preheat the oven to 180℃ or 190℃. (My gas oven needs higher; you be the judge of yours.) Grease a springform cake tin on the bottom and sides ...

Finely chop half the macadamia nuts and roughly chop the remainder, then set aside. Grease and flour a 20-22cm round cake tin and sprinkle the base with the roughly chopped macadamia nuts. Preheat the ...

1. Add all ingredients to your high speed blender ( or vitamix), and blend for few minutes, until creamy and smooth. Preparation For The Cake: 1. In your food processor ( or your high speed blender) ...

Preheat the oven to 180C (350F, Gas mark 4). Lightly oil the cake tins and line each one with a disc of parchment paper. Sift together the flour, baking powder, spices and salt. Beat together the ...

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Dizzyingly rich and sweet, with an intense chocolate flavour, this fudge cake is best made a day ahead and served cold in small slices with a little crème fraîche or pouring cream alongside. 400g ...