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Gluten-Free Lemon and Poppyseed Loaf

This classic bake gets a gluten free twist and a glaze added to it, to amp up the lemony flavour. Lemon and poppyseed cake has to be up there with one of my favourite cakes. As a student, I would always go to the local student restaurant, Cocoa Wah Wah for a slice of indulgence during exam study breaks. They had the most incredibly moist lemon and poppyseed layer cake…

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Rum and Raisin Truffles

An inspiration from the Cadbury fruit and nut chocolate slab. RUM AND RAISIN TRUFFLES 60g raisins 30ml rum 220g 70% dark chocolate, plus 70g for dipping 80g milk chocolate 50ml whipping cream 30g butter 50g pecans 2 Tablespoons cocoa powder METHOD Place the rum and raisins in a jar and let it soak overnight. Give it a good shake now and then. For the truffles, finely chop the chocolate, by…

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Black Forest Swiss Roll

A slightly different take on the classic black forest cake Cherry season is almost over and I had to make at least one dessert with cherries. This Black Forest Swiss Roll is chocolaty, and fruity, but balanced with the lightly sweetened whipped cream. If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar. WHAT SHOULD I KNOW ABOUT MAKING THE…

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Malva Pudding

A marvelously delicious South African Classic 🙂 A spongy caramelized pudding, made with apricot jam, served with a side of custard and/or ice cream. I baked this pudding a while back for Heritage Day and just never got around to sharing the recipe. Malva pudding has been around for ages. On researching various recipes, I found that most of them followed a similar formulae with the same ingredients, just in…

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Citrus Pound Cake with Brown Sugar Cream Cheese Icing

This recipe is a mashup of two parts of other recipes which I have shared earlier, which work like a dream together. I recently had two of my best friends come over to visit after months of lockdown. It was great to just relax and chat. It is amazing how, with some people, you do not see them for a long time, but are able to pick up where you…

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Melktert (Milktart)

A slightly non-traditional, but very moreish take on a milk tart. A lovely shortcrust pastry encasing a souffled spiced custard Melktert stems from the Dutch settlers in the Cape in the 1600s. The origin of Mattentaart is credited to a recipe listed in Thomas van der Noot’s book, “Een notabel boexcken van cokeryen” (A Notable Book of Cookery) and it’s possible that melktert developed from the same recipe. It is a quintessential South African…

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Milo Pancake Cereal

This new Instagram and TikTok craze gets a nice breakfast twist to ease the guilt of indulging in pancakes for breakfast. I was never much of a breakfast person (now especially, seeing that I intermittently fast). When I did eat however, my choice of breakfast was Milo cereal. I love the taste of Milo and how it turns the milk all chocolaty toward the end – slurping the last bit…

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Chocolate Flower Decoration

This flower really is easier than it looks – all it takes is a bit of patience and a gentle hand when moving it around, as it is quite fragile. Chocolate can be quite a temperamental medium to work with, as it relies on being tempered to set firm and have a crisp snap. Sometimes I want to do something relatively quick and simple. This chocolate flower is an easy…

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Pastel Rainbow Cake

There is something really spectacular about cutting into a frosted cake to reveal several different colourful layers of happiness and fun. Who doesn’t love rainbow cakes?! They look as fabulous as they (should) taste! It was my niece’s birthday a few weeks ago and since I could not be there in person, I virtually celebrated by baking this fun cake. Rainbow cakes are usually simple sponge cakes dyed with different…

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