Instead of deep-frying, air-fry or bake tuna cakes at 180°C for 10-12 minutes.

Crispy tuna cakes

Makes 8

Ingredients

For the fish cakes 

1 large potato (150g), peeled
2 cans (170g each) tuna in brine
2 Tbsp soy sauce
2 spring onions, finely sliced
2 tsp grated ginger
1 Tbsp sesame oil
1 egg
2 tsp rice wine vinegar or lemon juice
1 tsp minced garlic
½ tsp chilli powder
1 (60g) small carrot, grated
Milled pepper
Oil, for deep frying

2 eggs, beaten
⅓ cup flour
1 tsp paprika
2 cups panko breadcrumbs
1 cup mayonnaise
¼ cup sriracha or hot sauce
2 tsp sesame oil
2 tsp lime juice
Chopped spring onion and sesame seeds, for serving 

Method

1. Evenly slice the potato into chunks and cook in salted, boiling water until fork- tender, about 10 minutes. 
2. Drain and mash until smooth.
3. Thoroughly drain tuna from water, squeezing outas much liquid as possible. 
4. Combine tuna, potato and remaining ingredients. Mix thoroughly. Season. 
5. Divide mixture into 8-10 round patties. Refrigerate for 1 hour to firm up. 
6. To coat, add egg to one plate, flour and paprika to a second, and panko to a third. 
7. Heat oil in a pan for shallow frying.
8. Coat one patty in flour, followed by egg wash, then finish with panko before placing in the pan to fry. 
9. Cook for 3-4 minutes, flipping halfway through until golden. Remove and drain on paper towel. 
10. Repeat with remaining patties, cooking in batches of two to three to avoid overcrowding. 
11. Combine mayo, sriracha or hot sauce, sesame oil and lime juice. 
12. Drizzle mayo over tuna cakes, followedby a scattering of spring onion and sesame seeds. 

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

Also read: Tuna Niçoise salad sarmies 

The post Crispy tuna cakes appeared first on MyKitchen.

Who doesn’t love cupcakes? Go ahead and try these carrot cake ones at your next birthday bash!

SERVES 15  •  TOTAL TIME  50 min, plus cooling

For the cupcakes

Flour 150 g

Baking powder 1 tbsp

Bicarbonate of soda ¾ tsp

Mixed spice 7.5 ml

Salt ½ tsp

Sugar ¾ cup

Oil ⅔ cup

Eggs 2

Carrots, grated 1 cup 

Tin crushed pineapple, drained ½ cup

Pecan nuts, chopped   cup, plus extra to garnish 

Apricot jam, warmed 2 tbsp

For the cream cheese frosting

Butter, softened 70 g

Cream cheese 230 g

Icing sugar, sifted 2 cups

For the cupcakes

1. Preheat the oven to 180ºC and line a 12-hole muffin tin. 

2. Sift together the flour, baking powder, bicarb, mixed spice and salt. Set aside.

3. Using an electric mixer, whisk  together the sugar and oil. Add the eggs and beat until light.

4. Add the carrots, pineapple, pecan nuts and jam, then beat until combined.

5. Sift the dry ingredients over the wet mixture and beat until just combined. 

6. Fill the cupcake liners about two-thirds of the way with batter.

7.  Bake for 12–15 minutes, until the cake brings back when poked. Cool for 5 minutes in the tray, then remove the cupcakes and set on a wire rack.

For the cream cheese frosting

1. Whisk the butter until it is pale and creamy.

2. Add the cream cheese and mix until combined.

3. Add the icing sugar in three batches, scraping down the side of the bowl between additions and mixing until just combined. 

4. Spoon the icing into a piping bag fitted with a star nozzle and pipe onto each cupcake. Decorate with extra chopped pecan nuts.

Recipes & styling: Sjaan van der Ploeg
Photography: Callen Jefferson/hmimages.co.za

There is no one on earth who would turn their noses up at this chocolate Yule log, even if they aren’t a fan of chocolate!

The post Carrot Cake Cupcakes appeared first on MyKitchen.

Building your meals around what produce is in season means fresher food, and since it’s summer, these coconut cakes with figs and yoghurt are a must!

MAKES 6 // COOKING TIME 1 hour

INGREDIENTS
1 cup coconut sugar or xylitol
¾ cup coconut oil
3 eggs
½ cup milk
½ cup water
1 tsp vanilla essence
1½ cups coconut flour
½ cup almond flour (or any nut flour)
2 tsp baking powder
6 fresh figs, thinly sliced
Double-cream yoghurt, to serve
Honey (optional)

METHOD
1. Preheat oven to 180°C. Grease and line 6 small cake tins, about 6 cm in diameter.
2. Cream together the coconut sugar or xylitol and coconut oil. Then add the eggs, mixing until well incorporated.
3. Add milk, water and vanilla, and mix until incorporated.
4. In a separate bowl, whisk together coconut flour, almond flour and baking powder. Add the dry ingredients to the wet and combine thoroughly.
5. Pour the batter into the cake tins and bake for 30 minutes, or until golden brown. Switch off the oven and allow to cool in the oven for 15 minutes before removing.
6. Arrange the fig slices on top of each of the coconut cakes, add a dollop of yoghurt, and drizzle with some honey if you would like added sweetness.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

For an extra elegant treat at your next summer dinner party, serve these brownie and coconut sorbet sandwiches.

The post Healthy coconut cakes with figs and yoghurt appeared first on MyKitchen.

Make all of your decadent chocolate dreams come to life with our delicious chocolate lava cakes. Don’t worry, there will be enough for everyone!

MAKES 4 // COOKING TIME 30 min

INGREDIENTS
130 g dark chocolate (70% cocoa), chopped
75 g butter
120 g eggs, plus 40 g yolk (±4 eggs)
65 g golden caster sugar
30 g flour
Cherries, to serve

METHOD
1. Preheat oven to 180°C. Line 4 small round moulds or pudding basins with butter and flour.
2. Place chocolate and butter in a bowl. Melt in the microwave or over a pot of simmering water.
3. Add the eggs, sugar and flour to the chocolate mixture. Whisk together until shiny.
4. Pour the batter into the moulds and bake for 10–12 minutes.
5. Turn the lava cakes out of the moulds and serve with cherries.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

How about adding some more delicious flavour to your chocolate delights with these dark chocolate and peanut butter tartlets?

The post Chocolate lava cakes topped with cherries appeared first on MyKitchen.

Food Ed Chiara created this no-waste masterpiece! If you love baking, or just cake, this hummingbird cake with vanilla icing is the perfect treat.

SERVES 8-12 // COOKING TIME 55 min

INGREDIENTS
For the hummingbird cake
3 tbsp flaxseed flour
⅔ cups water
¾ cups white sugar
1 cup light brown sugar
¼ cup vegetable oil
4 bananas, mashed
1 tin (225 g) crushed pineapple, drained
2 tsp vanilla essence
3 cups cake flour, sifted
1½ tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp nutmeg
½ tsp salt
1 cup pecan nuts, toasted and chopped
For the vanilla icing
500 g margarine, at room temperature
1 kg icing sugar, sifted
1 tsp vanilla essence
2 tbsp water
To assemble
1 acetate sheet
½ cup pecan nuts, toasted
3 tbsp honey
150 g honeycomb

METHOD
For the hummingbird cake
1. Preheat the oven to 180°C and grease a deep 30 x 15 cm baking tin.
2. In a small bowl, mix the flaxseed flour and water together and set aside. Whisk together the flaxseed mixture and sugar until light and creamy.
3. Pour in the oil and continue to whisk, then fold in the mashed bananas, pineapple and vanilla.
4. Gently fold the wet ingredients into the dry ingredients and mix in the pecan nuts.
5. Place in the baking tin and bake for 30 minutes, then remove from the oven and allow to cool.
6. Using a 20 cm cake cutter, cut out 2 cake rounds and then cut two half circles from the remaining edges of the cake, making sure there is no waste.
For the vanilla icing
1. Beat the margarine in a large bowl until soft and creamy. Add the icing sugar, vanilla and water and beat until combined, then beat on a higher speed for another 2 minutes.
2. Place the cake cutter on a board and line the inside with an acetate sheet.
3. Place one layer of cake inside the lined cake cutter and spread the buttercream evenly on top. Repeat with the second layer, ending off with icing the top.
4. Allow to set in the fridge, then remove the acetate sheet and transfer the cake on to a plate or board.
To serve
1. Decorate with the remaining pecan nuts, honey and honeycomb.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Hummingbird cake with vanilla icing appeared first on MyKitchen.

You don’t need a special occasion to create this stunning pink Champagne cake! Host your own high tea and enjoy this sweet and decadent dessert with your favourite hot beverage.

MAKES 1 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the champagne cake
375 g cake flour
1 tbsp baking powder
1 tsp salt
6 egg whites
250 ml rosé sparkling wine
2 tbsp vegetable oil
2 tsp vanilla essence
400 g caster sugar
225 g unsalted butter, at room temperature
1 tsp pink food colouring
For the buttercream icing
250 g unsalted butter, softened
1 tsp vanilla essence
500 g icing sugar
1 tsp pink food colouring
Edible flowers, to decorate

METHOD
For the champagne cake
1. Preheat oven to 180°C.
2. Grease and line two 22 cm cake tins.
3. In a bowl, whisk together flour, baking powder and salt.
4. In a second bowl, whisk the egg whites, sparkling wine, oil and vanilla.
5. In a third bowl, cream together the sugar and butter with an electric beater until light and fluffy, about 3–5 minutes.
6. Add of the dry ingredients to the butter-sugar mixture; then add ½ of the liquid ingredients. Continue alternating dry and wet ingredients, mixing well. Add the pink colouring.
7. Pour the batter into the tins and bake for 40–45 minutes, until a toothpick comes out clean.
8. Allow the cakes to cool in the tins for 10 minutes, then turn out.
For the buttercream icing
1. Beat the butter with an electric beater until smooth; then add the vanilla.
2. Add sugar and colouring. Beat on medium speed until it is a spreadable consistency.
3. When it is completely cool, sandwich the layers together with icing and ice the top and sides.
4. Decorate the cake with edible flowers of your choice.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post The perfect pink Champagne cake with buttercream icing appeared first on MyKitchen.