Classic Baked Cheesecake


250g plain sweet buscuits, crushed
125g butter, melted
375g cream cheese, softened
3/4 cup caster sugar
3 eggs
1/3 cup plain flour
1/2 tsp vanilla essence
1/4 cup lemon juice
1 tsp lemon rind
375mL CARNATION Creamy Evaporated Milk

How to Make
1. Preheat oven to 180°C.

2. Combine biscuit crumbs and butter, press into base and sides of 24cm springform pan, refrigerate while preparing filling.

3. Beat together cream cheese, sugar and eggs. Add remaining ingredients, beat until smooth.

4. Spoon mixture evenly over prepared base, bake 45 – 50 minutes until set. Cool in pan, refrigerate until ready to serve. Dust with icing sugar before serving.


Black Forest Swiss Roll


Chocolate Sponge Roll
6 eggs
110g sugar
130g cake flour
1/2 tsp baking powder
70ml warm vegetable oil (microwave for 15-25 seconds)
4 tbsp Nestle Baking Cocoa
2 tbsp milk
1/2 cup thickened cream
4 tsp caster sugar
350g of canned pitted cherries

How to Make
To make the chocolate sponge roll
1) Preheat oven to 220°C. Line baking paper on a greased 30cm x 30cm x 2cm baking pan.
2) Sift together the cake flour and baking powder, then set aside.
3) Combine vegetable oil, cocoa powder and milk in a small mixing bowl and set aside.
4) Whisk the eggs with sugar until batter is smooth and creamy. Stir in the flour mixture and combine well.
5) Fold one third of the batter from (4) into the combined chocolate mixture from (3) and mix well using a spatula until incorporated.
6) Pour the combined chocolate mixture back into the remaining 2/3 egg mixture, and gently fold until incorporated.
7) Spoon batter in the lined baking tray and level it.
8) Bake for 10-15 minutes, or until golden brown.
9) Remove from the oven and transfer to a wire rack to let cake cool.
10) I prefer to peel off the baking paper right away, but you may opt to do so after it has cooled down.

Whilst the cake is baking in the oven, prepare the filling:
1) Chill mixer and mixing bowl in the fridge for 15 minutes – this can be done during preparation, prior to baking
2) Beat whipping cream with caster sugar with the chilled electric mixer and bowl until smooth and creamy.

To ensemble the Swiss roll:
1) After cooling the cake, use a clean tea towel to pre-roll the cake whilst it is still warm,and let it sit for 10 to 15 minutes. The pre-roll method helps stretch the cake and then can be easily rolled in a round shape. Not to worry, the surface of the cake won’t stick onto the tea towel.
2) Turn the surface of cake onto a large paper and spread filling onto cake.
3) Next, scatter pitted cherries evenly and roll the cake.
4) Cut edges to complete. For best results, keep roll in fridge before serving.

Decadent chocolate fruit cake

A beautiful, rich chocolate fruit cake recipe that is sure to please the Christmas crowds


700g jar pitted morello cherries
375g pkt dried mixed fruit
½ cup (100g) dried figs, chopped finely
1 cup (250mL) marsala
175g butter, softened
1¼ cups (275g) brown sugar
1 tsp finely grated orange zest
3 eggs
1¼ cups (185g) plain flour
½ cup (75g) self raising flour
2/3 cup (80g) almond meal
2 tbsp Dutch Processed Cocoa
2 tsp mixed spice

400gPremium Dark Chocolate, broken into pieces
1 cup (250mL) cream

How to Make
1. Drain cherries, reserving ¼ cup (60mL) of syrup. Combine cherries with dried mixed fruit, dried figs, ¾ cup (190mL) of the marsala and the reserved syrup in a large bowl. Cover; stand overnight.

2. Preheat oven to 150?C/130?C fan forced. Grease and line a deep 22cm round cake pan with three layers of non-stick baking paper, extending paper 5cm above top edge.

3. Beat butter, sugar and rind in a small bowl with an electric mixer until combined; beat in eggs, one at a time. Mix butter mixture into the fruit mixture; stir in flours, almond meal, Dutch Processed Cocoa, Premium Dark Chocolate and mixed spice.

4. Spread mixture into prepared pan; bake for about 3 hours or until cake is cooked when tested (if it is getting too dark on top, cover loosely with foil for the last 30 minutes). Brush hot cake with the remaining marsala; cover with foil, cool in pan overnight.

5. To make Chocolate Ganache: combine Premium Dark Chocolate and cream in a small microwave safe bowl; microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted. Refrigerate, stirring occasionally, for about 20-30 minutes or until spreadable. Spread top and sides of cake with Chocolate Ganache.

Finger biscuits

500g plain flour
250g soft butter
250ml oil
250ml icing sugar
4 dessert spoons custard powder

Cream the butter, oil and icing sugar in a large mixing bowl.
Add the custard powder and flour. Mix well to form soft dough.
Use a nozzle to form “fingers”. (Squeeze the dough through the nozzle)
Bake in a preheated oven at 180C for 8-10 minutes. Cool. Decorate with melted cooking chocolate.
Makes approx 34 biscuits


Second from left
Makes 40 biscuits, depending on size of cookie cutter

250g soft butter or margarine (at room temperature)
¼ cup cooking oil
1 egg
1 cup sugar
500g self raising flour
2 cups desiccated coconut
1 level teaspoon baking powder
15ml ground cardamom
5ml ground ginger (powder)
5ml ground cinnamon
5ml ground naartjie (Satsuma) peel, optional

Cream the butter, sugar, eggs and oil in a large mixing bowl.
Add in the flour, coconut, baking powder, spices and mix to a fairly stiff dough.
Roll out to about 5mm thickness, scrape the top with a fork for a rough surface.
To prevent the dough sticking to the rolling pin cover the dough with a piece of cling film and roll over the cling film.
Cut into shapes using a cooking cutter.
To give the biscuits a nice golden brown glace lightly dip the top of the biscuits in a plate of sugar before placing it on a baking sheet. (I never grease my baking sheets but you could line your baking sheet with a layer of grease proof (parchment) paper to prevent your biscuits from sticking to the baking tray.
Decorate with glace cherries.
Bake in a preheated oven at 180C for 10-15 minutes or until golden brown.
Remove from the baking tray and cool on a wire rack.

EAt summors

Makes about 60 biscuits

250g butter, softened
250ml vegetable/sunflower oil
250ml icing sugar
500g cake flour
3 dessertspoons cornflour

Cream together butter, oil, icing sugar.
Add flour and cornflour and mix to combine. Dough will be soft (if the dough is too soft add more flour)
Roll out in shapes of your choice. Place on baking tray and bake at 180C for 10 minutes or until lightly browned Decorate with melted cooking chocolate.

Butter biscuits

75g castor sugar
1 egg
65ml oil
250g butter, softened
1 teaspoon vanilla essence
500g plain flour
1/2 teaspoon baking powder

Cream butter until soft, then stir in oil. Add castor sugar and beat until light and fluffy. The consistency should be smooth and creamy. Add vanilla essence and beat well. Beat in egg. Sift flour and baking powder and mix into creamed mixture to make a fairly stiff dough. Roll out dough to 3-4mm thick on a lightly floured surface and cut out shapes with biscuit cutters. Place on baking sheets. Decorate biscuits with angelica and glace cherries and bake at 180C for 8-10 minutes or until lightly browned