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.

This Italian flourless chocolate cake is a dense torte that is best served with whipped cream or ice-cream. 

Italian flourless chocolate cake

Serves 8 

Ingredient

4/5 cup (200g) salted butter, at room temperature
220g dark chocolate, chopped
2 packets (100g each) blanched almonds, very finely blitzed (or use almond flour)
6 large eggs, separated
1 cup (220g) caster sugar
½ tsp (2.5ml) salt
1 Tbsp (15ml) almond liqueur (optional)
Cocoa powder (or icing sugar), for dusting

Method

1. Preheat oven to 160°C. Line a 20 or 23cm loose-bottom cake tin with baking paper and spray the sides with non-stick spray. 
2. Combine butter and chocolate in a glass or metal bowl and melt over a double boiler (or melt in the microwave, working in 30-second increments to ensure chocolate doesn’t overheat and seize.) Cool and stir in blitzed almonds. 
3. Whisk together egg yolks, sugar, salt and almond liqueur (if using) and stir the mixture into the cooled chocolate base. 
4. Whisk egg whites and a pinch of salt together in a very clean bowl to stiff peaks. 
5. Add ⅓ of the egg white mixture to the chocolate base and stir to combine — this will lighten the batter. Fold the remaining egg whites into the batter, working carefully to maintain its aerated texture. Spoon mixture into the prepared cake tin. 
6. Bake for 35-40 minutes or until a skewer inserted in the centre reveals moist crumbs. 
7. Remove and cool in the tin for 10 minutes before un moulding. 
8. Serve warm or at room temperature with cream or ice-cream. Store in an airtight container for up to 5 days. 

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: Microwave magic: Gooey peanut butter & chocolate cups 

The post Italian flourless chocolate cake appeared first on MyKitchen.

Only ever heard of baked Alaska in the movies? Here is an easy and delicious recipe so you can try it first-hand.

Baked Alaska

Makes 4

Ingredients

1.8L blueberry ice cream 
1 store-bought vanilla sponge or Madeira cake
5 egg whites
Pinch cream of tartar
½ cup (110g) caster sugar 
1 tsp (5ml) vanilla extract
Zest of 1 orange
1 Tbsp (15ml) orange liqueur 
¼ cup (60ml) brandy  

Method

1. Wipe the inside of 6 dome moulds (about 6x8cm each) with a wet cloth and line with clingfilm. (Wetting the mould makes clingfilm stick best.) 
2. Remove ice cream from freezer and leave to soften slightly for 5-10 minutes.
3. Tightly press the ice cream into each mould. 
4. Cut cake slices to 3cm thick, then cut each into 6cm rounds (or to match the size of your moulds). 
5. Place cake on top of moulds, cover with clingfilm and freeze for 4 hours or preferably overnight. 
6. Once set, prepare the meringue. Whisk egg whites to stiff peaks. Then, while continuously whisking, add cream of tartar and about 1-2 Tbsp of sugar at a time ensuring sugar is dissolved before adding the next addition. Continue whisking until all sugar has been added and dissolved. The meringue should be glossy with stiff peaks.
7. Fold vanilla and zest through meringue. 
8. Unwrap moulds and unmould the ice cream, pulling the clingfilm to assist the process. Place desserts cake-side down on serving plates. 
9. Cover the dessert with meringue. Using a blowtorch, scorch the meringue until golden. (If you do not have a blowtorch, place the dessert under a preheated oven grill, only for a few seconds.) 
10. Place orange liqueur and brandy in a jug, set liquor alight and gently pour over the baked Alaska. 
11. Once the flames die down, cut and enjoy!

By: Lichelle May
Photography by: Zhann Solomons

Also read:Braaied sweet potatoes with cremezola crunch  

The post Baked Alaska  appeared first on MyKitchen.

Airy, smooth buttercream is contrasted with crisp brandy snaps – with a lace-like design – and crunchy popcorn. This cake sets the scene for an unforgettably bold party! 

Caramel crunch cake recipe 

Serves 14-16

Ingredients

3 boxes (500g each)
Ina Paarman chocolate cake mix (+ ingredients listed on the box) 
2 cans (385g each) caramel treat, lightly whisked  

For the swiss buttercream 

7 egg whites
2 cups (440g) caster sugar 
375g butter, at room temperature 
1 tsp caramel essence or vanilla essence 
Gold/pale yellow food colouring  

For decorating 

½ tub (50g) Cape gooseberries
Edible gold shimmer or edible gold glitter
Brandy snaps
Handful caramel popcorn 
Edible flowers or petals  

Method

1. Prepare cake batter according to packet instructions, baking in a 23x33cm lined sheet tray. Divide three premixes between two trays and bake 15 minutes longer than the packet instructions. Cool completely in trays. 
2. For the Swiss buttercream, place egg whites and sugar in a metal or glass bowl, whisking to combine. Place over a pot of simmering water (creating a water bath) and heat mixture for 3-4 minutes while continuously whisking, checking that the bowl is never too hot to touch with your hand at the base. 
3. Remove from heat and using a stand mixer, whisk egg mixture for about 10 minutes until shiny and thickened. (This will take about 15 minutes with a hand-held electrical mixer.) 
4. Switch to a paddle attachment and add butter in 4-5 batches, whisking for 1-2 minutes until incorporated, adding in essence at the end. 
5. Add food colouring to your liking – we created 3 different shades. Place in piping bags and set aside. 
6. Slice each cake in half to create two tiers each. 
7. Whisk caramel treat until smooth and spread onto 3 of the cakes. Stack cakes on top of each other on the serving plate or board, creating a 4-tier cake. 
8. Coat cake in a thin layer of icing (crumb coating) and chill until icing is firm, about 30 minutes. 
9. Coat again with a thick layer of icing all over. Smooth out the edges using an off-set spatula or a ruler. Chill in the fridge to set. 
10. Darken the remaining buttercream with additional food colouring (this contrast in colour will make the piping stand out.) Spoon into two piping bags each with a different size or shape nozzle. Pipe random squiggles all over cake.
11. Place gooseberries and a dusting of edible glitter or shimmer in a bowl and shake to coat. 
12. Decorate cake with gooseberries, caramel popcorn, brandy snaps and edible flowers.

By: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: How to make caramel

The post Caramel crunch cake recipe  appeared first on MyKitchen.

Looking for something sweet in the summer heat? These treats are lighter than air and are sure to curb your cravings.  

Flourless chocolate meringue cake 

Serves 6 

For a lighter cake, omit the meringue topping and simply dot with fresh raspberries. 

Ingredients

230g chocolate, coarsely chopped + extra for serving
½ cup (125g) butter
6 large eggs, separated
Pinch cream of tartar
200g sugar  

For the mocha meringue 

1 Tbsp (15ml) instant coffee
1 Tbsp (15ml) cocoa powder
1 Tbsp (15ml) boiling water
4 large egg whites
Pinch of cream of tartar
1 cup (200g) sugar
2 tsp (10ml) cornflour
1 tsp (5ml) white vinegar
Small handful chopped pistachios or almonds, for serving (optional) 

Method 

1. Preheat oven to 180°C and line a loose-bottomed 20cm cake tin.
2. Melt chocolate and butter in a bowl in the microwave for 30 seconds at a time until smooth. Cool.
3. Whisk egg yolks through the chocolate mixture. If mixture seizes, simply heat 2 Tbsp milk until steaming and stir through to loosen it.
4. In a clean bowl, whisk the egg whites until frothy, then add the cream of tartar and continue to whisk until stiff peaks form.
5. Add the sugar in 1 Tbsp at a time, whisking for 1 minute between additions, until glossy and thick.
6. Fold the meringue into the chocolate mixture until just combined.
7. Pour batter into the prepared cake tin and bake for 30 minutes, or until puffed up but still wobbly.
8. Prepare the mocha meringue by stirring together the coffee, cocoa and boiling water. Set aside.
9. Whisk egg whites until frothy, then add a pinch of cream of tartar and beat until stiff peaks form.
10. Add the sugar in 1 Tbsp at a time, whisking for 1 minute between additions, until glossy and thick.
11. Add cornflour and vinegar and stir through.
12. Fold cooled mocha mixture through meringue.
13. Dollop onto half-baked cake. Return to oven for another 30–35 minutes, or until meringue is cracked and dry.
14. Remove and cool for 20 minutes.
15. Slice and scatter nuts over cake just before serving.

S’mores chocolate mousse cups 

Makes 10 

Flavour this mousse by dissolving 3 Tbsp instant coffee in 2 Tbsp hot cream. Stir mixture into to the melted chocolate. 

Ingredients

200g digestive biscuits, crushed + extra for serving
3 Tbsp (45g) butt er, melted
380g dark chocolate, chopped
6 large eggs, separated
2 Tbsp (28g) caster sugar
2 cups (500ml) cream 

For meringue 

3 egg whites,
¾ cup (165g) caster sugar 

Method  

1. Add biscuits to a blender and blitz into crumbs. Stir through the butt er.
2. Add 2 Tbsp biscuit crumbs to 10 medium glasses.
3. Melt chocolate until smooth.
4. In a clean bowl, whisk egg whites to stiff peaks.
5. Whisk sugar and cream in a separate bowl to stiff peaks.
6. Whisk egg yolks through cooled chocolate.
7. Mix half the egg white into the chocolate mixture, then fold through the remaining egg white and cream through the mixture.
8. Spoon mixture into glasses and refrigerate for 4 hours.
9. To make meringue, whisk egg whites to medium peaks. Add sugar 1 Tbsp at a time until it’s glossy, whisking about 10 minutes until sugar is dissolved.
10. To serve, top mousse with dollops of meringue, toasting with a blow torch if you like, and add an extra biscuit.

Recipes & styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

The post Sweet treats that’s lighter than air appeared first on MyKitchen.

Show off this Christmas with frozen desserts that have ‘zero chill’ and don’t hold back.  This frozen raspberry ripple cake will be the highlight of your festive feast.

Frozen raspberry ripple cake 

Serves 12-15  

The meringue that enrobes this cake will insulate the ice cream, keeping it frozen for longer so you can make a dramatic entrance with your dessert.  

Ingredients

1 large packet (350g) frozen raspberries
2 Tbsp (30ml) honey
1½ tubs (about 2.5L) vanilla ice cream 
2 boxes (500g) vanilla cake premixes + ingredients listed on the box
Raspberries and edible gold shimmer, for serving  

For the meringue topping  

5 egg whites
1¼  cup (275g) castor sugar 
Seeds from ½ vanilla pod  

Method

1. Remove ice cream and raspberries from freezer to soften for 8-10 minutes. 
2. Blitz frozen raspberries and honey until smooth, using a jug blender or stick blender. 
3. Ripple berries through softened ice cream, careful not to overmix in order to retain a marble effect. 
4. Line two ice cream tubs with cling wrap and divide ice cream between two tubs. Flatten tops and freeze for 3-4 hours or until solid. 
5. Prepare cake batter according to packet instructions. 
6. Pour into a 20cm square cake tin lined with baking paper. Bake as per packet instructions. Cool completely.
7. Cut the tops off cake to create a flat surface. Using the lid of ice cream tub as a guide, cut cake into rectangles.
8. Unmould prepared ice cream and place each on top of a cake, then stack cakes on top of each other. Gently squeeze to secure and return to freezer overnight.
9. To make the meringue, whisk egg whites and salt until stiff peaks form using an electrical whisk. Add sugar one heaped tablespoon at a time, whisking continuously until glossy and stiff peaks form (this can take about 12-15 minutes). To test if it’s ready, rub some mixture between your fingers to check all sugar granules are dissolved.  
10. Remove the ice cream cake and place it on a serving platter.
11. Cover cake all over with the meringue.
12. Serve topped with raspberries and a dusting of gold shimmer.  

Cook’s note
Prepare meringue just before serving for best results. You can also store the meringue iced cake in the freezer for up to 6 hours, which will result in a slightly stickier coating.

Recipes & styling: Liezl Vermuelen 

Photographs: Zhann Solomons 

Also read: 5 Festive trifle recipes you have to try

The post Frozen raspberry ripple cake  appeared first on MyKitchen.