Rich in heritage and yummy flavours, you can’t go wrong with these local and lekker sweet treats. Try one (or all) of these classics and fabulous twists on South African desserts. You’ll be dishing a second (or third) helping in no time.  

Cape Malay Koesisters

Makes about 50  // Total time: 50 min plus proofing 

INGREDIENTS 

For the dough 

5½ cups cake flour  
1 sachet (10g) instant yeast   
1½ tsp baking powder  
1½ Tbsp whole aniseed  
1½ Tbsp cinnamon 
2 tsp ground ginger  
2 tsp ground cardamom  
2 tsp mixed spice  
1 naartjie, zested  
⅓ cup sugar  
1 tsp salt  
1 ⅓ cup water  
1 cup milk  
60g butter  
1 egg, lightly beaten  

For the cinnamon syrup 

2½ cups water  
3 cups sugar  
3 strips naartjie peel 
3 cardamom pods, bashed  
1 cinnamon stick  

To serve 

Desiccated coconut  

METHOD 

For the dough 

1. Whisk the flour, yeast, baking powder, spices, zest, sugar and salt in a large mixing bowl.
2. Place the water, milk and butter in a large heatproof jug. Microwave in 10-second bursts until lukewarm and the butter has mostly melted. Whisk in the egg.
3. Add the wet ingredients to the dry ingredients in two batches, mixing with a large spoon to form a very soft, sticky dough.
4. Using oiled hands, transfer the dough to an oiled bowl. Cover and leave to proof until doubled in size, about 1–2 hours.
5. Using oiled hands, stretch the dough into rough logs and cut off golf ball-sized portions of dough, about 40g each. Stretch each portion into a thick 3 cm-wide and 6 cm-long oval.
6. Place shaped koesisters on an oiled tray and leave to rise for 30 minutes or until puffed.
7. Heat a large pot filled one-third of the way with oil. Once the oil is hot, fry koesisters in batches until dark golden brown. Don’t overcrowd the pot as the koesisters will need space to expand during cooking. Remove using a slotted spoon and drain on a paper towel.

For the cinnamon syrup 

1. Place all the ingredients in a wide pot and cook until the sugar is dissolved and the mixture is boiling. Turn the heat down to medium.
2. Boil the koesisters in the syrup for 2 minutes in batches, ensuring they are well coated. Remove using a slotted spoon and immediately roll in the coconut.
3. Enjoy warm with a cup of tea or coffee.

Looking for a something a little sweeter? Why not try the classic koeksister? 

Photography: alamy, gallo/gettyimages 

 

Malva pudding with apricot chocolate ganache 

Serves 6 // Cook time: 30 min 

 

Try our take on the classic South African dessert, malva pudding, with an apricot chocolate ganache. It’s so good! 

INGREDIENTS 

For the pudding 

2 cups milk 
2 tsp bicarbonate of soda
2 tsp baking powder 
2 cups flour 
1 cup white sugar 
½ tsp salt 
2 eggs 
2 Tbsp vinegar 
4 Tbsp apricot jam 

For the sauce 

1 tin evaporated milk 
¼ cup sugar 
Vanilla essence or seeds 

For apricot ganache 

100g dried apricots, chopped
200g dark chocolate, melted
200ml cream, heated 

METHOD 

 For the pudding 

1. Preheat the oven to 160°C.
2. In a bowl, mix together the milk and bicarb. 
3. In a separate bowl, mix together the remaining ingredients and then add the milk mixture and stir until smooth.
4. Pour the batter into a baking tray or individual baking ramekins, filling them ¾ of the way, and bake for 30 minutes until golden.

For the sauce 

1. Heat the ingredients in a saucepan and pour over pudding as soon as it is removed from the oven so that it can soak in.

For the ganache 

2. Add all the ingredients into one bowl and mix through until incorporated. Serve the malva pudding with a drizzle of warm ganache.

 

Peppermint Crisp & Caramel Swiss Roll 

Serves 6 – 8  // Total time: 30 min + cooling 

 

INGREDIENTS 

For the Swiss roll 

3 Eggs  
130g caster sugar  
130g flour 
¾ tsp baking powder  
½ tsp salt  

To assemble 

1 tin Caramel treat
1 (49 g) finely chopped Peppermint Crisp chocolate bar 
½ cup whipped cream 

METHOD 

For the Swiss roll 

1. Preheat the oven to 180ºC. Grease and line a 23×33cm Swiss roll tray.
2. Using an electric hand mixer, beat the eggs and caster sugar until tripled in volume and pale in colour, about 5 minutes.
3. Sift the flour, baking powder and salt over the egg mixture. Gently fold in using a large metal spoon until the flour is just combined. 
4. Pour the batter into the prepared tray and bake for 10 minutes until lightly golden.
5. Line a kitchen cloth with baking paper and sprinkle a layer of caster sugar. When the cake is baked, tip it out onto the cloth and roll it up into a tight coil starting from the short end. Leave for 10 minutes until cool, then carefully unroll.

To assemble 

1. Beat the Caramel treat with an electric mixer until smooth. 
2. Spread three-quarters of the caramel in an even layer over the Swiss roll. Sprinkle over half the chopped peppermint crisp and top with a layer of whipped cream. 
3. Carefully roll up the Swiss roll and chill in the fridge until ready to serve. 
4. Decorate with the remaining caramel and peppermint crisp just before serving

 

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za 

 

Hertzoggies 

Serves 12 // Total time: 60 mins 

INGREDIENTS  

For the shortbread crust 

125g butter, softened
60g caster sugar 
125g flour, sifted  

For the filling 

180ml smooth apricot jam 
2 egg whites 
Pinch of salt 
100g sugar 
1 tsp vanilla essence 
250ml desiccated coconut, toasted 

METHOD 

For the shortbread crust 

1. Cream butter and sugar until fluffy and pale. Using your fingers, rub in the flour until the mixture resembles breadcrumbs.
2. Knead until the dough comes together. Wrap in cling film and refrigerate for 30 minutes.
3. Preheat oven to 180°C and grease a mini tartlet pan.
4. Roll out the dough on a floured surface to 2mm thick and cut it into 12 rounds. Line the pan with the discs and place in the fridge for 15 minutes.
5. Bake for 12–15 minutes, until golden brown.

For the filling 

1. Fill each shortbread shell with 1 Tbsp jam, then set aside.
2. Whisk egg whites and salt until frothy. Gradually add the sugar, whisking until the mixture becomes stiff and glossy. Fold in vanilla and coconut. Spoon into a piping bag and pipe onto each tartlet.
3. Bake for 5–8 minutes, until lightly golden.

 

Lemon milk tart meringue pie with lemon curd drizzle 

Serves 8 // Prep time: 30 minutes + refrigeration 

 

INGREDIENTS 

For the biscuit base 

300g lemon-flavoured Tennis biscuits 
150g butter, melted 

For the milk tart filling 

375g tin condensed milk 
700g full cream milk 
2 tsp vanilla essence 
2 eggs, separated 
70g cornflour 
70ml water 
Pinch of salt 

To serve 

125ml store-bought lemon curd 
Store-bought meringue kisses.   

METHOD 

For the biscuit base 

1. Break biscuits into a food processor and blend them into fine crumbs. Mix in the butter until well combined.
2. Press the biscuit base into a 24cm springform cake tin and refrigerate for 30 minutes.

For the milk tart filling 

1. Place the condensed milk, milk and vanilla essence into a medium-sized pot. Bring to the boil while whisking constantly. 
2. Remove from the heat and allow to cool for two minutes.
3. In a small mixing bowl, mix the cornflour, water, egg yolks and salt until smooth. 
4. Gradually add the cornflour mixture to the warm condensed milk mixture while whisking constantly. 
5. Return the pot to low heat and whisk until the mixture has thickened.
6. Remove from heat and allow to cool for 10 minutes.
7. Meanwhile, beat the egg whites with an electric mixer until stiff peaks form. 

8. Gently fold egg whites into the hot custard. Pour the filling over the chilled biscuit base. Allow to cool completely before refrigerating for at least 2 hours. 

To serve  
Remove the milk tart from the cake tin. Spread lemon curd and decorate with meringue kisses  

Pro tip: If your filling looks a little lumpy, pass it through a sieve before folding in the egg whites. 

Feeling zesty? This lemon meringue flan will hit the spot (https://mykitchen.co.za/lemon-meringue-flan/) 

 

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal