Heritage Bakes 2026

A delicious round up of traditional South African Bakes reimagined with my own take on them

Heritage Day is about celebrating where we come from – our roots, while also embracing who we are today. These recipes pay homage to some of our most treasured South African treats, but with my creative twists that transform the classics into something a little different. Think familiar flavours, modern interpretations, and all the nostalgia that makes these bakes so special.

For all the recipes you can click on the headings to take you to the actual recipe. You can alternatively use the search tab on the top right corner of my blog to search for a recipe.

Milk Tart Crumble Bars

When thinking up recipes, I always like to lean into something familiar, but then add in contrasting textures and complimentary flavours to really make this my own. Cue these insanely good Milk Tart Crumble Bars. A delicious shortbread base gets covered in a fragrant, spiced custard. To cut through the richness, some spiced, slightly tart apples (I prefer Granny Smith for their tarter flavour) are strewn across the top before being adorned with a cinnamon crumble and flaked almonds. 

For the full ingredients and method, click here.

Peppermint Crisp Tray Bake

Few desserts are as iconic in South Africa as Peppermint Crisp Tart. It’s the sweet treat that makes an appearance at family braais, birthday celebrations, and special occasions, bringing with it a sense of nostalgia with every spoonful. Inspired by this beloved classic, I’ve transformed those familiar flavours into an easy-to-share marbled traybake, combining a caramel and chocolate sponge, peppermint crisp, and caramel treat in a new way while keeping everything we love about the original. It’s a celebration of a South African favourite, reimagined for easier slicing and serving.

For the full ingredients and method, click here.

My Best Malva Pudding with Creme Anglaise

Few desserts are as comforting and unmistakably South African as malva pudding. Known for its rich caramelised flavour and indulgent texture, it’s a favourite at family gatherings, Sunday lunches, and festive celebrations.

For the full ingredients and method, click here

Milk Tart Custrard Slice

Milk tart is undoubtedly one of South Africa’s most treasured desserts. With its delicate cinnamon-dusted custard filling and buttery pastry, it has graced family tables for generations. This Milk Tart Custard Slice takes all the flavours of the classic favourite and reimagines them in a modern, shareable bake. Featuring layers of flaky pastry and creamy milk tart custard, it’s a fresh take on a timeless recipe that celebrates our baking heritage with every bite.

For the full ingredients and method, click here.

Hertzoggie Squares

Whilst I love the little individual hertzoggie tarts, they can be a bit time consuming to make. This recipe is actually inspired off a Louise Cake, which has a cake base, fruit filling and meringue topping. The result is a melt in your mouth buttery cake with a slightly crunchy coconut meringue, both fused with delicious apricot jam in the middle.

I have shared this recipe on Instagram, but I will share it below as well.

For the Cake

• 100g caster sugar
• Zest of ½ lemon
• 125g butter, softened
• 1 teaspoon vanilla extract
• 3 egg yolks
• 125g cake flour
• 1½ teaspoons baking powder
• 30g desiccated coconut
• 80ml milk
• 1-2 nectarines, cut into wedges

Method

1. Preheat the oven to 180°C. Grease and line a deep 20cm cake tin with baking paper. If using a shallower tin, create a baking paper collar extending at least 3cm above the rim to allow room for the meringue topping.
2. Place the caster sugar and lemon zest in a mixing bowl. Rub the zest into the sugar using your fingertips until fragrant. This helps release the oils from the zest and intensifies the lemon flavour.
3. Add the butter and vanilla, then cream together for 4-5 minutes until pale, light and fluffy.
4. Add the egg yolks one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
5. Add the cake flour, baking powder, desiccated coconut and milk to the bowl. Gently mix until a smooth batter forms, taking care not to overmix.
6. Spread the batter evenly into the prepared cake tin. Arrange the nectarine wedges over the top, gently pressing them into the batter.
7. Bake for 25-30 minutes, or until the cake is lightly golden and a skewer inserted into the centre comes out clean.

For the Coconut Meringue

• 3 large egg whites
• 140g caster sugar
• ½ teaspoon vanilla extract
• 190g desiccated coconut
• 250-300g apricot jam

Method

1. While the cake is baking, prepare the coconut meringue.
2. In a clean bowl, whisk the egg whites until frothy. Gradually add the caster sugar, one tablespoon at a time, whisking well between each addition. Continue whisking until the meringue is thick, glossy and holds stiff peaks.
3. Fold in the vanilla and desiccated coconut until evenly distributed.
4. Once the cake has finished baking, remove it from the oven and immediately spread the apricot jam evenly over the surface.
5. Spoon the coconut meringue over the jam layer, gently spreading it to the edges and creating a few swirls and peaks for texture.
6. Return the cake to the oven and bake for a further 25-30 minutes, or until the topping is golden brown and lightly toasted.
7. Allow the cake to cool completely in the tin before removing and slicing. This helps the jam layer set and ensures neat slices.

Baker’s Note: The amount of apricot jam can be adjusted to your preference. Use 250g for a more balanced sweetness or up to 300g if you prefer a more traditional Hertzoggie-style jam layer.

Koesister Traybake

For those less familiar with this Sunday-morning staple in many Cape Malay households, koesisters are gently spiced donuts drenched in a fragrant syrup and tossed in a bit of coconut.

I’ve taken the effort out of making individual donuts by preserving the flavour, but creating a cake version. The recipe is shared below. ❤️

For the Syrup

• 150g water
• 125g @cookandbakewithnaturasugars caster sugar
• 1 cinnamon sticks
• 1 star anise
• 3 cardamom pods, lightly bashed
• Slivers of orange peel
• 1 teaspoon vanilla essence

Method

1. Place all ingredients in a saucepan and bring to a boil for 10 minutes, before turning off and letting it cool and infuse.

For the Cake

• 220g salted butter
• 30ml oil
• 250g @cookandbakewithnaturasugars caster sugar
• 1 teaspoon vanilla essence
• 4 large eggs
• 260g self-raising flour
• 40g ground almonds
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• 1 teaspoon ginger
• 2 teaspoons aniseed
• 60g sour cream
  
• 125ml whipping cream, whipped to stiff peaks and sweetened with 2 teaspoons icing sugar for piping on top
• 50g dessicated coconut
• Apricot jam for finishing
• Edible flowers for finishing

Method

1. Preheat the oven to 160 degrees celcius. Grease and line the base and sides of a 20cm square cake tin.
2. Cream the butter, oil, sugar and vanilla until light and fluffy, about 5 minutes.
3. Add in the eggs one at a time, making sure to incorporate well before adding the next.
4. Sift the flour and the spices together and fold half into the egg mixture, followed by the sour cream and the remaining flour.
5. Bake for 40 – 50 minutes, or until a skewer inserted comes out clean.
6. Let the cake cool in the tin for 20 minutes, before turning out and brushing with about two thirds of the syrup, letting it soak all in. Wrap the cake in cling film and let cool completely.
   Once completely cool, brush on the remaining syrup and dust with the desiccated coconut on the top and sides.
7. Pipe on the whipped cream and apricot jam and enjoy ❤️

All recipes by adventureswithsugar.com