You’ll find Torta de Santiago, from northwest Spain and dating back as far as the 1500s, when walking the Camino de Santiago pilgrimage. We’ve added almond flakes on top of this fragrant Galician almond cake for even more flavour and added crunch. 

Galician almond cake

Serves 8-10 

Ingredients

¾ cup (180g) butter, at room temperature
1 cup (220g) caster sugar
4 extra-large eggs, at room temperature
1 lemon, zested
1 orange, zested and juice
2 Tbsp (30ml) milk
⅔ cup (100g) cake flour, sifted
250g almond flour
1 packet (100g) flaked almonds, for topping
Icing sugar, for dusting
Honey, for serving 

Method

1. Preheat the oven to 180°C. Line a 23cm loose-bottom cake tin with baking paper and spray the sides with non-stick spray. 
2. Cream the butter and sugar together for about 8 minutes, or until pale yellow and fluffy. (The sugar should be almost dissolved.) Be sure to scrape the sides regularly. 
3. Add eggs, citrus and milk, whisking to combine. Add the dry ingredients and stir to combine. 
4. Pour into cake tin and top with flaked almonds. Bake for 35-40 minutes, until the cake starts to pull away from the side of the tin or a skewer inserted in the centre comes out clean. 
5. Cool in cake tin for 10 minutes, then unmould and cool on a wire rack. 
6. Dust the top of the cake with icing sugar (using a St James cross stencil, if you’d like to mimic the Galician tradition.) 
7. Serve topped with a drizzle of honey. Store cake in an airtight container for up to 3 days. 

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: Seasonal peach, plum and apricot almond tart

The post Galician almond cake appeared first on MyKitchen.

Spending a fortune on plant-based milks in the supermarkets? Then why not make your own with the help of #FoodTok? From oat to almond, TikTok’s got the hacks to make your plant-based milk game strong. Blend, strain, sip, repeat!  

Rice milk

Rice milk has been around for ages! And you’ll be surprised by the different ways people use this plant-based milk. The thin consistency of the drink is perfect to use in smoothies or to loosen up a sauce or salad dressing. Rice milk was also one of the first dairy-free bases to be made into ice cream – yum!  

Watch to see how you can make rice milk at home 

@nutr Homemade Rice Milk! This one was highly requested by our followers! #fyp #foryou #ricemilk #nutmilkrecipe #dairyfreerecipes #vegan #nutr ♬ original sound – Nutr

Almond milk 

This dairy alternative is so popular that you can find it in any supermarket as well as your favourite coffee shops. Almond milk’s naturally creamy texture makes it a delicious addition to smoothies, cereal, tea or coffee. Plus, it’s a great source of vitamin E! 

Here’s how you can make almond milk at home:  

@jose.elcook Almond milk. if you didn’t know now you do #almondmilk #almonds #milk #dairyfree ♬ Both of Us – Idealism

Soy milk 

Soy milk is a popular alternative for those who are lactose intolerant or just prefer dairy alternatives. Like cow’s milk, it’s rich, thick and creamy – making it a just-as-yummy preference in your morning latte. It’s packed with high-quality protein and is often fortified with calcium and vitamin D to support bone health.  

Make yours at home with just two ingredients: 

@wendythefoodscientist This is the purest soy milk you’ll ever taste. Fresh, creamy, rich — made with just soybeans and water, the way it should be. Ever since I was a kid, fresh soy milk has been one of my favorite drinks. And honestly? Nothing store-bought ever comes close. As a food scientist, I can tell you: Heating the milk properly is essential — it removes the raw beany taste and makes the proteins easier to digest. No thickeners, no stabilizers, just real soybeans doing what they do best. And don’t throw away the okara (the pulp)! It’s full of fiber and protein — perfect for cookies, banana bread, or savory fritters. My favourite! Once you taste fresh soy milk — hot or cold — you’ll never want store-bought again. Save for later and follow me for more better foods from scratch Homemade soy milk (2L) Ingredients: – 200 g dried soybeans – At least 600 ml water for soaking – 2 L fresh water for blending Method: 1⃣ Rinse the soybeans well and soak them overnight in plenty of water. They should double in size. 2⃣ Drain the soaked soybeans and blend them with 2 liters of water until smooth. 3⃣ Strain the mixture through a cheesecloth or nut milk bag to separate the milk from the pulp. 4⃣ Bring the strained soy milk to a gentle boil in a large saucepan. 5⃣ Simmer for 10 minutes, stirring often to prevent sticking or burning. 6⃣ Let cool slightly. Serve fresh, or store in the fridge for up to 3–4 days. Tip: Save the okara (the leftover pulp)! It’s packed with fiber— perfect for cookies, banana bread, or savory fritters. #soymilk #fromscratch #vegancooking ♬ More of My Time (Lofi) – Muspace Lofi

Oat milk 

Move over soy- and almond milk: Oat milk is the fresh face in the plant-milk crowd. Enjoyed by many (arguably by the same people who also love the very trendy matcha latte), this rich toasty and mildly flavoured drink has become popular in recent years. It’s not only delicious, but is high in fibre and protein, which aids digestion.  

Check out the step-by-step video below to make oat milk from scratch: 

@wearethenewfarmers Recipe at the end! THE BEST OAT MILK EVER. perf for #smoothies #GradeUpWithGrammarly #oatmilk #homemadeoatmilk #homemade #homemadefood #costeffective #savemoney #groceryshopping #groceries #cheapgroceries ♬ Summer day – TimTaj

Photography: Freepik // Pexels

The post Easy #TikTok plant-based milk recipes  appeared first on MyKitchen.

Increase your daily fruit intake with delicious smoothie and drink recipes that the whole family will enjoy.

Banana and Raspberry Maple Smoothie

SERVES 2 • TOTAL TIME 10 MIN

• Ripe banana, chopped coarsely 1 large (230 g)
• Frozen raspberries 1 cup (135 g)
• Low-fat plain yoghurt 3/4 cup (210 g)
• Skim milk 3/4 cup (180 ml)
• Pure maple syrup 2 tsp
• Pure maple syrup, extra 2 tsp

1. Blend or process ingredients until smooth.
2. Pour into two glasses. Drizzle with extra syrup; top with extra raspberries, if you like.
   TIP Replace raspberries with blueberries or strawberries, if you prefer, and add honey and ground cinnamon. Add crushed ice to the blender for an even thicker smoothie.

Mango and Almond Smoothie

SERVES 2 • TOTAL TIME 5 MIN

• Mango, chopped coarsely 1 large (600 g)
• Ground almonds 1/4 cup (30 g)
• Skim milk 1 cup (250 ml)
• Low-fat plain yoghurt1/2 cup (140 g)
• Vanilla extract 1 tsp
• Lime juice 1 tsp Honey 1 tsp
• Ice cubes, to serve

1. Reserve 1 tablespoon of mango flesh. Blend or process remaining mango, almonds, milk, yoghurt, extract, juice and half the honey until smooth.
2. Place ice in tall glasses; pour the smoothie over ice. Top with reserved mango; drizzle with remaining honey and sprinkle with shredded lime rind, if you like.

   TIP: Use frozen mango or drained canned mango in natural juice, if fresh is unavailable. Blend or process the ice cubes with the ingredients, if you prefer a thicker consistency.

Green Grape and Apple Spritzer

SERVES 4 • TOTAL TIME 10 MIN

• Seedless green grapes 500 g
• Green apple, chopped coarsely 1 large (200 g)
• Fresh mint leaves 20g
• Chilled soda water 2 cups (500 ml)
• Lime, cut into wedges 1

1. Push grapes, apple and half the mint through a juice extractor; combine in a large jug with the soda water, lime and remaining mint. Top with crushed ice to serve, if you like.

TEXT AND PHOTOGRAPHY: AREMEDIASYNDICATION.COM.AU/MAGAZINEFEATURES.CO.ZA

The post Sippin’ Pretty: Smoothies that are bound to impress appeared first on MyKitchen.

Just one bite of this lovely peach, plum and apricot almond tart will remind you why these in-season delights are worth waiting for.

SERVES 8 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the pastry
250 g flour
125 g butter, cut into small cubes
50 g icing sugar
1 egg
For the filling
140 g butter
100 g caster sugar
2 eggs
100 g almond flour
50 g cake flour
3 tbsp apricot jam
3 plums, cut into wedges
2 peaches, cut into wedges
Flaked almonds, to decorate
100 g mascarpone
3 sprigs thyme, leaves only

METHOD
For the pastry
1. Make the pastry by putting the flour, butter and icing sugar in a food processor. Pulse the ingredients until the combination resembles fine breadcrumbs. Add the egg and continue to combine until the mixture begins to clump together.
2. Remove the dough from the processor, form into a ball and wrap in cling film. Let it rest in the fridge for 30 minutes.
3. Preheat the oven to 180°C.
4. Roll out the dough on a lightly floured surface. Line a fluted loose-bottomed pastry tin. Fill with baking beans and blind-bake for 15 minutes.
For the filling
1. Meanwhile, cream the butter and icing sugar together, then add the eggs one at a time. Mix until light and fluffy. Add the almond flour and cake flour to the mixture and combine.
2. Remove the pastry case from the oven and spread the jam evenly over the base. Spread the almond mixture on top of the jam and arrange the plums and peaches on top of that.
3. Bake for 30 minutes. Remove and sprinkle with flaked almonds.
4. Return to the oven for another 5–10 minutes, until the tart is baked through and the almonds are toasted.
5. Mix the mascarpone and thyme, and serve with the almond tart.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

This summery coconut and nectarine tart is equally as inviting!

The post Seasonal peach, plum and apricot almond tart appeared first on MyKitchen.

Start your day with healthy grains and ingredients to give you the boost you need! This whipped buckwheat porridge with raspberries and almonds is a must for weekday brekkie.

SERVES 2 // COOKING TIME 25 min

INGREDIENTS
For the porridge
1½ cups water
½ cup coconut milk, plus extra to serve
1 tsp vanilla essence
Pinch salt
½ cup toasted and ground buckwheat
To serve
¼ cup frozen raspberries
2 tbsp toasted and chopped almonds
3 tbsp honey

METHOD
For the porridge
1. Bring the water, coconut milk, vanilla essence and salt to a gentle simmer in a pot.
2. While stirring, add the ground buckwheat, then turn down the heat to low. Cover the pot and cook for 10 minutes, until porridge is soft and creamy.
3. Use a hand blender to blend the porridge for about 2 minutes, until smooth. Pour into a bowl.
To serve
1. Break up the frozen raspberries and scatter them over the porridge. Scatter the almonds.
2. Drizzle honey over the porridge and add extra coconut milk.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Whipped buckwheat porridge with raspberries and almonds appeared first on MyKitchen.

Are you looking for a delicious dessert to create this Winter? Wedgewood Nougat and Jackie Cameron School of Food & Wine have teamed up to create this scrumptious ginger and almond pie. ‘I crave pecan pie, so this is my take on the traditional pie – made even more delicious with the additional Wedgewood Angels Nougat Biscuit base and Nougat chunks,’ Jackie tells us.

INGREDIENTS
For the pastry
150 g Champagne Valley Cake Flour
100 g Wedgewood Angels Nougat Biscuits, Ginger-Finely blended
15 ml icing sugar
Pinch fine Oryx salt
150 g salted butter, cold and cut into small blocks
1 egg yolk
60 ml cold water
For the filling
85 g salted butter, soft
95 g brown sugar
2 eggs
5 ml vanilla extract
Pinch fine Oryx salt
10 g fresh ginger, grated
85 ml golden syrup
80 g almonds, whole and roasted
80 g Wedgewood Almond Nougat
For the ginger-poached pears
1,5 L water or ginger beer
200 g white sugar
1 orange, cut in half
4 pears, peeled and cored
1 cinnamon stick
1 star anise
1 clove
20 g fresh ginger, chopped
80 g Wedgewood Almond Nougat

METHOD
For the pastry
1. Sift the flour, biscuit crumbs, icing sugar and salt together.
2. Add the butter, and work in lightly with your fingertips until the mixture resembles fine breadcrumbs.
3. Whisk the egg yolk and water together.
4. Make a hole in the middle of the flour mixture, pour in the water and egg mixture and work lightly into a dough. Press the dough into a ball, wrap in clingfilm and place in the fridge for at least 1 hour, to get cold.
5. Roll out the pastry on a floured surface to fit a 35x11cm pie dish or any similar size (we use a rectangular tin but you can very easier use a 22cm diameter pie dish). Press the pastry into the pastry pie dish, trim the edges and prick the base with a fork. Place back into the fridge to rest for at least one hour.
6. Bake blind with rice/ beans at 200⁰C for about 25 – 30 minutes or until cooked. (Note: to bake blind a tart case, means to partially or completely bake the tart case before filling it. When blind baking, the tart case is lined with parchment/ baking paper and then filled with uncooked beans or rice, and then baked. This prevents the crust from puffing up while it bakes. After baking, the beans or rice are removed and the tart case is filled.)
For the filling
1. Cream the butter and sugar together.
2. Whisk in the eggs, one at a time.
3. Add the vanilla, salt, fresh ginger, golden syrup, combining well.
4. Arrange the almonds and nougat into the pie shell, pour the filling mixture over to fill the tart case.
5. Bake in a preheated oven at 160⁰C for 30 minutes. Remove from the oven and allow to cool down and set. Cut and serve with ginger poached pears
For the ginger-poached pears
1. Bring the Water and Sugar to the boil, stirring continuously
2. Squeeze the orange into this liquid and add the orange skin to this mixture to continue infusing
3. Add the rest of the ingredients to the syrup and simmer until the pears are just-soft, not falling apart. Serve with the Wedgewood Nougat and Almond Pie and thick dollops of fresh cream.

The post Ginger and almond pie with Wedgewood Nougat appeared first on MyKitchen.