Koesister Traybake

All the flavours of a Cape Malay koesister transformed into an easy, shareable traybake. Fragrant with warm spices, soaked in a sticky syrup and finished with dessicated coconut, this cake captures everything I love about a traditional koesister without the effort of deep frying.

There are few things more comforting than a freshly made koesister. Soft and pillowy on the inside, sticky with syrup on the outside and generously coated in coconut, they are one of South Africa’s most beloved treats.

As much as I love making traditional koesisters, I must admit they’re usually reserved for weekends or special occasions. The process of kneading, proofing, frying and then soaking in syrup does require a bit of time and attention. So naturally, I started wondering whether I could capture those same flavours in a simpler bake.

This Koesister Traybake does exactly that.

The cake itself is sturdy but moist, flavoured with cinnamon, cardamom naartjie peel and a bit of star anise spice. While still warm from the oven, the cake is drenched in a fragrant syrup, allowing it to absorb all that sweetness much like a traditional koesister would. A generous scattering of dessicated coconut finishes everything off, adding both texture and that unmistakable koesister flavour.

The result is a cake that feels wonderfully nostalgic. Every bite carries the familiar warmth of a koesister, but in a format that’s much easier to make when feeding a crowd. Served alongside a cup of tea or coffee, it’s the perfect bake for weekend visitors, family gatherings or simply when you’re craving the flavours of home.

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WHAT SHOULD I KNOW ABOUT MAKING THIS KOESISTER TRAYBAKE?

• All my recipes are tested based on the conditions described within the recipe method. If you bake this cake in a different sized tin, the baking time and final height of the cake will vary.
• The syrup should be made first to allow the spices sufficient time to infuse. As it cools, the flavours from the cinnamon, cardamom, star anise and orange peel become much more pronounced.
• Don’t skip creaming the butter and sugar properly. This step incorporates air into the batter and helps create a lighter crumb. The mixture should become noticeably paler and fluffier before moving on to the next step.
• The eggs should be at room temperature. Cold eggs can cause the batter to curdle, resulting in a denser finished cake.
• Once the flour is added, mix only until combined. Overmixing develops gluten and can make the cake tough rather than soft and tender.
• The cake should still feel slightly warm when the first layer of syrup is brushed on. Warm cake absorbs syrup much more readily than cold cake.Whilst it may seem like a lot of syrup, don’t be tempted to add it all at once. Applying it gradually allows the cake to absorb it evenly without becoming soggy.Wrapping the cake after applying the first layer of syrup helps trap moisture and allows the flavours to distribute throughout the crumb.
• The whipped cream and apricot jam should only be added shortly before serving for the freshest finish.

FOR THE SYRUP

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

METHOD

1. Make the syrup: 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 TRAYBAKE

• 220g salted butter
• 30ml oil
• 250g 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
• 60g desiccated coconut
• Apricot jam for finishing
• Edible flowers for finishing

METHOD

1. Prepare your equipment: Preheat the oven to 160 degrees celcius. Grease and line the base and sides of a 20cm square cake tin.
2. Cream the fats and sugar: Cream the butter, oil, sugar and vanilla until light and fluffy, about 5 minutes.
3. Add in the eggs: Add in the eggs one at a time, making sure to incorporate well before adding the next.
4. Add in the dry ingredients and sour cream: 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: Bake for 40 – 50 minutes, or until a skewer inserted comes out clean.
6. Cool and add some syrup: 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. Finish: Pipe on the whipped cream and apricot jam and enjoy.

Recipe by adventureswithsugar.com