Spoil your taste buds with two of Chef Zakhele Ndlozi’s delightful recipes, just in time for World Chef Day on 20 October!  

Zakhele Ndlozi, Executive Sous Chef at Sibaya Casino & Entertainment Kingdom, has whipped up two tart recipes you can prepare ahead of parties and group gatherings and enjoy with family and friends.   

“I have put my own twist on a traditional melktert recipe and also created something more unusual with a pap tart recipe, catering to suit sweet and savoury taste buds – or both,” said Ndlozi.  

“Once baked, my Chai Spiced Milk and Meringue Tart and Phyllo Pap Tart can be stored in the fridge until party time. In fact, they taste even better when they’re chilled and set.” 

Enjoy these two yummy recipes – perfect to serve your guests at a spring soiree!

Chai Spiced Milk and Meringue Tart  

Serves 12

Ingredients: 

Pastry crust 

1½ cups cake flour
⅓ cup icing sugar
¼ teaspoon salt
125g unsalted butter (cold cut into small pieces)
1 large egg yolk 

Milk filling 

2¼ cups (496ml) cups milk
2 Tbsp butter
2 Tbsp flour
3–4 Tbsp (23–30g) cornstarch
1 cup condensed milk
2 large eggs
2 tsp vanilla essence
1 tsp chai spice mix
½ teaspoon cinnamon 

Italian meringue  

300g caster sugar
150g water
4 egg whites
Juice of half a lemon 

Method

Pastry crust 

1. Butter or spray a 9-inch pie pan with a removable bottom, ensuring it is thoroughly coated, then set it aside. 
2. In a food processor, combine the flour, salt and sugar by pulsing a few times. Add the butter and pulse until a rough dough is formed. 
3. Add the egg yolk and pulse again until the dough just comes together. 
4. Transfer the dough to a work surface and knead briefly, only until the dough is fully incorporated – don’t overwork it.  
5. Gently press the dough into the bottom and up the sides of the prepared pie pan, starting from the centre and working outward, being careful not to press too hard.  
6. Place the pie pan in the freezer for at least 30 minutes to prevent the dough from rising.  If you’re short on time, bake the crust with pie weights or beans to keep it flat. 
7. Preheat the oven to 180°C and bake the crust for 20 to 25 minutes or until golden brown. Set aside to cool.  

Milk filling 

1. Place a saucepan over medium heat and add the butter, chai powder, nutmeg, and milk. 
2. Bring the mixture to a boil, then remove it from the heat.
3. In a separate bowl, combine the flour, corn starch, and sugar, then whisk in the eggs and vanilla until smooth. 
4. Gently whisk this mixture into the saucepan, taking care to eliminate any lumps. Return the saucepan to the stove and stir constantly until the mixture begins to bubble. 
5. Cook for about 5–6 minutes, then remove from heat and pour the mixture into the baked pastry shell. Sprinkle with cinnamon and chill until ready to serve.

Meringue 

2. Combine 300g of sugar and 150g of water in a saucepan. Simmer over medium heat, stirring until the sugar has dissolved. After this point, do not stir the syrup further. (If any sugar crystals form on the sides of the pan, use a wet pastry brush to brush them back into the syrup.) 
3. Bring the syrup to a boil until it reaches 100°C. 
4. Once this temperature is reached, maintain high heat and begin preparing the egg whites.
5. In a mixing bowl, combine 4 egg whites and lemon juice, then whisk on speed 3 until soft peaks form.
6. Continue boiling the syrup until it reaches 121°C. Carefully and slowly stream the hot syrup into the egg whites while whisking at medium speed. Increase the speed to high and whisk for about 6 minutes, or until the meringue is thick, glossy, and completely cooled.
7. Use the meringue to frost and pipe on top of the tart. For a toasted effect, lightly torch the meringue using a blow torch, then dust with cinnamon. 

(Tip: Use a sugar thermometer)

Phyllo Pap Tart 

Serves 24

Ingredients  

Pap: 

2 cups (500ml) water
1 cup (250ml) milk
1 cup maize meal, quick cooking
5ml salt
125g butter   

Filling: 

30ml oil
1 onion, chopped
2 garlic cloves, crushed
200g rindless streaky bacon, chopped
250g mushrooms, sliced
150g spinach, chopped
250g carrots grated.
1 can tomato baked beans
15ml sugar
5ml dried Italian herbs
Salt & freshly ground black pepper to taste
500g cheddar, grated
5 g parsley  

Base: 

8 sheets phyllo pastry 
100g melted butter 

Method 

Pap:  

1. Using a large saucepan, combine the water and milk, and heat until warm. Add the maize meal and salt, stirring until the mixture is lump-free. Cover the saucepan and let it simmer over very low heat for 5 to 7 minutes.
2. Once done, add the butter and mix until fully incorporated. Set aside

Filling:  

1. Preheat the oven to 180°C and generously grease an ovenproof dish with butter. In a frying pan, heat the oil and sauté the onion until soft. Add the garlic and cook for an additional
2. Next, add the bacon and mushrooms, frying until golden. Incorporate the carrots, followed by the baked beans, sugar, basil, and seasoning to taste. Simmer over low heat for 5 minutes.

Preparation: 

1. Begin by melting the butter in a saucepan and set it aside to cool. Take one sheet of phyllo pastry, brush it with the melted butter, then place another sheet on top and brush it as well. 
2. Cut the layered pastry into six squares and place them into a cupcake tray. Blind bake the empty phyllo pastry for 5 minutes at 180°C, then set aside to cool.
3. Next, divide the pap in half. Spoon half a tablespoonful into each muffin cup, spreading it out evenly. Top with half of the filling and half of the cheese. Repeat with another layer of pap, followed by the remaining filling and cheese.
4. Bake for 20–30 minutes, or until golden and the cheese has melted.

Also read: 10 baking hacks you never knew you needed

Image: Supplied

The post Chef Zakhele Ndlozi’s delicious recipes perfect for World Chef Day  appeared first on MyKitchen.

We sit down with Xoliswa Ndoyiya to reminisce about her days as Madiba’s personal chef. 

Xoliswa Ndoyiya was Nelson Mandela’s personal chef for 22 years. We get some inspiration from Made With Love, her new book of recipes and memories. 

Other than sharing a glimpse into the food that shaped the later part of Madiba’s life, what prompted you to release this book?   

Food brings people together and helps them create memories. It is a centre of celebrations where love is shared. I cook from a place of love and my food connects people. It is my way of honouring my guests.  

Since I can’t be everywhere, a cookbook allows me to share my recipes as a gift to people to make and be joyful. Essentially, it gives me an opportunity to spread love. 

What did you do when you had time to yourself while you were working for Madiba’s family?  

When I joined the family I was much younger and enjoyed going to movies and being lost in films, so I looked forward to those moments when I was free. Over the years, my love for reading grew and I would get lost in books and even magazines.  

Naturally, I gravitated towards books on food – these helped me to perfect my cooking. This will sound strange, but cooking itself is a form of relaxation – I love it wholeheartedly. I love to try out new recipes and share meals with my family and friends. 

Madiba’s pearls of wisdom are sprinkled throughout your book. What was something he taught you?  

He treated each person well and with respect, no matter their age, and he instilled that value in all of the staff. He also emphasised the importance of doing your best for others without expecting a reward. He always motivated me to never give up, no matter how difficult life got. These are the values that I live by.  

What was your most memorable moment with Madiba?   

Having spent more than 22 years working for him, there are so many memorable moments! One of them was meeting him for the very first time at his house. I was nervous to meet a president, yet he was warm, friendly and welcoming.  

He could sense my nervousness and made me feel comfortable, and I appreciated that. Tata was my employer and I didn’t expect anything more from him… so being made one of the beneficiaries in his will came as a huge surprise to me.  

I always thought people only included close family members in their wills. This was a great gesture and I was truly touched by it. 

What were family dinners like in the Mandela household?  

They were big and happy, and everyone came. As the head of the house, Madiba always occupied his seat at the head of the table. I always served them and gave them space to have their discussions, because these moments were precious to Madiba and his family. It was a warm home and there were mostly happy moments that were filled with respect. 

You cooked for an icon, you released a book… what’s another dream of yours?  

My dream is to own a restaurant that doubles as a culinary school – where people can come in for meals and share laughter. I can also use the space to train youth who want to get into the culinary industry, particularly those who come from disadvantaged backgrounds and cannot afford to access higher education. 

What is your message to South African women aspiring to make a difference?  

Women always have each other. I was raised by women and it was also mostly women who supported me throughout my career. I’d like women to recognise their power and use it to nurture others, be it in their homes, workplaces and broader community.  

We all need to take a moment and be intentional about lifting each other up as we rise in all our spheres, and never to forget to fill our cups. 

Words by: Supplied 
Photography: Cameron Gibb 

The post Chit-Chats with Xoliswa Ndoyiya  appeared first on MyKitchen.

Sjaan van der Ploeg explores layers of age-old culture within the pages of a new cookbook by legendary cook Cariema Isaacs. 

Chef, food stylist and cookbook author Cariema Isaacs’s fourth cookbook, Modern Cape Malay Cooking, is fast becoming a staple in homes across South Africa. While reading this book, as someone unfamiliar with the Cape Malay way of life, I felt that unique sense of love, community and gratitude from the very first pages.  

Cariema invites you in and you’re eager to pull up a chair. Every cookbook is precious to its author and each reader can resonate with the humble beginnings of a dish. But the way Cariema weaves family, friends and memories into this book brought out more emotion in me than I expected.   

Despite the book being her story, Cariema made it clear that it is created by and for her community. In every chapter (if not on every page) Cariema takes a moment to pay tribute to someone or something special in her life.  

With pages enrobed in colourful scarves, dusted in spices and scattered with handwritten notes, Modern Cape Malay Cooking invites you into Cariema’s childhood home to devour soetkoekies, stir a large pot of bubbling lamb curry with her Ouma, or bask in the afternoon sun while bottling zesty atchar. As much as you get a glimpse into Cariema’s history, you also learn about her life philosophy.  

In a world that’s always playing in fast-forward, she honours the importance of slowing down, being conscious of how you act and being in control of the energy you share. From planting tiny coriander seeds to adding the freshly chopped leaves to your curry, she believes every step of the food process must be treated with intention, love and respect.  

“I do not and cannot enter into cooking frivolously,” she writes. “I was taught that if the ingredients are respected and their origins are consciously acknowledged, a greater sense of compassion and comprehension is created. The energy I have while cooking is finally transmitted as my fingertips touch the ingredients and my entire approach to the dish becomes this expression of love and passion for the art of cooking and creating.”  

Reading these thoughts certainly gave me pause. For so many, food is simply fuel, its availability taken for granted or enjoyed at a superficial level. Cariema’s approach to food is totally relatable. She writes that in the Cape Malay culture, it is this philosophy that continuously inspires them to share and feed others, no matter how little there is to go around.  

Despite any differences in belief and routine, readers can connect with slowing down and uplifting others. When it comes to teaching the foundations of Cape Malay cuisine, Cariema shares the lessons she learnt early on.  

“The two most significant lessons I was taught by my Ouma when cooking are as follows: don’t rush the process, and listen to the sounds of the ingredients when they are cooking.” This reminded me that changing your approach to how you cook, to slow down and be aware, tunes you into the smells and sounds of your food. They will tell you what they need and when.  

“Heritage cuisine in South Africa is an integral part of the identity of our rainbow nation. In Cape Town, the street food culture is the heartbeat of the Mother City and the Gatsby remains the most iconic.”  

Cape Malay food is built on layers of complex history, with special recipes passed down through generations. Cariema notes that it’s important to honour the traditional essence of the cuisine while also encouraging the younger generation to confidently contribute their modern twists and tastes.   

Modern Cape Malay Cooking holds a lot of power for those who embrace the cultures behind the food. A blend of rich Malaysian, Indian and Indonesian heritage combined with the practise of Islamic food rules results in a loving, honest and vibrant buffet of flavour presented by a most generous host.  

The iconic gatsby 

Serves 6 // Total Time 40 Min 

Ingredients 

For the sauce  

2 Tbsp vinegar
¼ cup tomato sauce
¼ cup sweet chilli sauce
½ Tbsp seasoning salt (Cariema used the Taj’s chips salt)
½ tsp peri-peri spice
1 tsp paprika
½ tsp roasted masala or curry powder
1 tsp white sugar (optional)

For the batter  

8 cups canola or vegetable oil, for deep-frying
10 large potatoes, peeled and cut into chips and soaked in 3 cups water
16 slices French or garlic polony or 12 red viennas
1 large soft baguette, sliced down the centre but still intact at the back of the loaf
2 ripe tomatoes, sliced
6 iceberg lettuce leaves   

Method 

1. For the sauce, mix all the ingredients together in a bowl and set aside. 
2. To prepare the cold meat and chips, prepare a large baking tray by placing sheets of paper towel on the bottom. This will assist in draining excess oil when transferring the hot chips from the oil. 
3. Also line a plate with paper towel. This will assist in draining excess oil when transferring the cold meats from the hot oil. 
4. Heat the oil in a large saucepan on high heat. 
5. In the meantime, drain the potato chips and pat them dry with a kitchen towel. 
6. Once the oil is hot, drop the raw potato chips into the oil and deep-fry for 15–20 minutes or until the chips are golden and tender. 
7. Remove the fried chips with a slotted spoon and transfer to the paper towel-lined baking tray. 
8. Drop the polony slices or viennas into the oil for just one minute and remove, then set aside on the paper towel-lined plate. 
9. Once most of the excess oil has been drained, transfer the chips into a large mixing bowl. 10. Pour the sauce over the chips and toss until the chips are well coated. 
10. To assemble, place the baguette on a cutting board while you assemble the sandwich. 12. Generously cover the bottom half of the bread with chips, spreading them out to cover the entire surface of the bread. 
11. Liberally place the fried polony or viennas on top of the chips. You can, at this stage, also add additional sauce of your choosing. 
12. Add the last layer of chips, then lettuce leaves and slices of tomato. Slice into six portions and serve. 

Words by: Sjaan Van Der Ploeg 
Photographs: Turhaan Samodien

Also read: Cape Malay fish sosaties

The post Cariema Isaacs is fast becoming a staple in SA homes appeared first on MyKitchen.

MasterChef Australia finalist Ben Ungermann has found his (culinary) home away from home in SA.  

Soy lecithin’, ‘Agar-agar’ and ‘Calcium Alginate’ were the kinds of cooking terms that were totally foreign to Ben Ungermann, a self-professed home cook, when he entered MasterChef Australia in May 2017. 

When he stepped onto set, he had to make do and make magic with them. And he did. In front of a global audience of millions, he was soon hailed as the ‘ice cream king’ and his charm, passion and drive made rooting for him to win Season 9 a no-brainer.  

Viewers were intrigued: the young Australian, proud of his Indonesian and Dutch heritage, represented so many and resonated with millions. Now, that’s the story he serves. “My love for food definitely came from my ouma (grandmother),” Ben shares.  

Also read: Catch up with MasterChef SA finalist, Sims Kubeka

She was not only his foodie icon, but his inspiration to do more and become so much more using food to tell his story. But life at home was not easy. His immigrant parents both worked full-time to give their three children the best possible life.  

Then, his parents – “who are great cooks now” – viewed food as a way to survive and not necessarily as the creative outlet Ben now knows it to be. “They, of course, tried to be as creative as possible using the staple ingredients we could afford at the time. My dad was the one who spent most of the time preparing meals for us,” he shares.  

But it was not until Ben moved in with his ouma and oupa (grandfather) as a young boy that his culinary journey really kicked off. Ben’s ouma, like most of our own grandmothers, cooked from the heart. Her cooking fed his curiosity: he’d quiz her on secret ingredients and methods to figure out the meal he had just devoured.  

Up until that stage, his only interest had been eating food – and not preparing it. He adored ollie bollen – a classic Dutch family favourite. This deep-fried (sometimes filled) Dutch doughnut would take all day to prepare. The men were tasked with mixing the dough with a large wooden spoon for ages until it was smooth – this bored many of them, but not young Ben.  

“I studied every single night, read every book I could find, taking inspiration from the greats to make myself a force to be reckoned with on the show”  

Preparing this iconic Dutch treat made his fascination with food grow even stronger. In 2017, 30-year-old Ben felt ready to leave his home kitchen and cook in front of the world – under immense pressure. “Nothing can prepare you for entering a cooking competition like MasterChef Australia,” says Ben. It is not only physically challenging, but it takes a toll on you mentally and emotionally, too, he explains.   

“What they don’t tell you is that you’ll be completely cut off from the outside world and fully immersed in the MasterChef competition,” he says. Getting to the finale meant that Ben was away from family and friends for eight months during the show’s filming.  

You’re not allowed to have a cell phone, access the internet or go on social media for those long months. This is to prevent any outside help or influence that might affect your recalls. “It was a transformation and learning opportunity that brought me to where I am today.”  

As hard as it was, it wasn’t lost on him that he had an opportunity of a lifetime before him: to compete in and learn from creative challenges, compete against top-tier chefs and receive feedback from the world- class judges.  

“I became a sponge,” he says. “I wanted to learn as much as I possibly could to become the best.” Ben returned to MasterChef Australia in 2020 during season 12 to compete in the Back To Win special.   

However, he did not complete the season after he was charged with sexual assault, which was replaced with one charge of common law assault with the consent of the plaintiff and the prosecutors. Ben will share his story in a documentary due for release in 2023.  

Fast forward a few years and Ben has found a new home in South Africa. “I’ve always believed that there’s power in the art of sharing a meal. It brings about a type of connection and sense of love. And South Africans know exactly how to do that,” he says.  

Regardless of class, race or age, food almost always manages to bring us together and is a language we all understand, he observes. And he’s wasted no time getting acquainted with local culinary classics. Pickled fish is one of his all-time favourite South African specialties.  

“If someone had told me years ago that eating pickled fish on a warm hot cross bun would excite me, I’d probably have laughed at them,” he chuckles. Now, Ben can’t image Easter weekend without the beloved duo.  

But you can’t call yourself a true fan of South Africa unless you’ve had your fingers, lips and sometimes your clothing stained by the iconic bunny chow or masala steak gatsby: Ben raves about these dishes and believes there’s nothing else like them in the world.  

Ben’s always longing for a taste of home, though. “I feel that both Dutch and Indonesian cuisines are very underrated in the food scene,” he says. So, he decided to put them both on the map. He pioneered the opening of HONG (House of Nasi Goreng), which serves eight kinds of Indonesian fried rice, at Cape Town’s vibrant Mojo Market in Sea Point.  

But, of course, he couldn’t forget his other love: ice cream. Ungermann Ice Cream, also at Mojo Market, serves up fabulous flavours such as biltong salted caramel with pecan nut. But he’s not done just yet.  

There’s talk of a new restaurant in the pipeline, but his lips are tightly sealed at this stage… “All in good time,” he chuckles. Ben has faced his fair share of trials and tribulations but still encourages young chefs and foodies to “dream big and guard that dream. Surround yourself with like-minded people who will support you. I wouldn’t be where I am today without the support from those who help me stay true to me, my passion and my dream.” 

In the hot seat  

What is your guilty pleasure when it comes to food? 
To be honest, it would be as simple as a ton (no jokes) of shucked fresh oysters on ice, with a bit of lemon, pickled or fresh onions and a glass of Sauvignon Blanc to send me straight to foodie bliss.  

Since fitness became a big part of your life, what would you call a typical cheat day? 
I actually don’t believe in cheat days. If I know I’m going to indulge, I make sure to work out a little bit extra the next day. It’s all about moderation.  

Your favourite SA snack. 
Biltong! Beef jerkey just doesn’t cut it.  

Words by: Chad January
Photographs: Supplied  

Also read: MasterChef winner Roxi Wardman’s decadent chocolate brownies

The post Masterchef Australia Finalist Ben Ungermann calls SA home appeared first on MyKitchen.

‘If you want a rich and decadent prawn dish, look no further. The creamy, tangy and mildly spicy sauce is filled with the flavours of the ocean. Serve the chaat on special occasions or as a starter when you have guests over for dinner – it is sure to impress!’ Fatima Sydow

SERVES 4 •  TOTAL TIME  15 min

Ingredients
Olive oil 1 tbsp
Butter 40 g
Onion, small, finely chopped, 1
Garlic clove, grated 1
Ground cumin 1 tsp
Paprika 2 tsp
Turmeric 1 tsp
Seafood masala 1 tbsp
Leaf masala 1 tbsp
Salt 1 tsp
Tomato paste 1 tbsp
Prawns, shelled and deveined 800 g
Fresh cream 500 ml
Fresh coriander, chopped, as garnish
Lemon juice, to serve

Method
1. In a pan, heat the butter and olive oil on medium heat. Add the onion and garlic and cook for 2–3 minutes or until the onions are soft. Next, add all the spices, salt and tomato paste and cook for 3–5 minutes or until the spices separate from the oil.
2. Next, add the prawns and stir. Add the fresh cream and cook uncovered for 3–5 minutes. Remove from the heat and leave to rest for a few minutes to allow the sauce to thicken.
3. Sprinkle over the coriander and add a squeeze of lemon. Serve with roti or basmati rice.

Recipe: Fatima Sydow 
Photography : Courtesy Images

Once you’ve tried a piece of roast salmon smothered in our red-wine butter, you won’t want to go back to the the typical white-wine sauce.

The post Fatima Sydow’s Mouth-Watering Prawn Chaat appeared first on MyKitchen.

South Africa’s much-loved Christine Capendale shares her kitchen secrets in this wonderful baking book as well as a delicious chocolate and cherry cake.

With a collection of more than 80 inspiring recipes for both beginners and experienced bakers, Christine Capendale’s Baking for Profit and Pleasure is one of the most exciting local cookbook launches of this year. With classic recipes along with some that are also gluten-free, vegan and low-sugar, Christine ensures that her book has something for everybody.

Since Covid and the rise of social media platforms such as TikTok, a number of home cooks were discovering that they had a passion for baking, with many trying to start a business with their talents. In this book, Christine speaks to those who are interested in making money through food, and offers advice on how to bake for profit – from choosing the right equipment, packaging and branding to offering advice on calculating costs and profits. Whether you’re baking for profit or pure pleasure, Christine covers everything you could need. Recipes range from cakes and savoury platters to tray bakes and of course, classic South African bakes. My favourites include the cheesecake caramel brownies, her key lime pie and the beautiful Vietnamese coffee cake.She also has interesting recipes such as a sesame and tahini ice-cream cookie sandwich and the Fraisier cake, which I simply cannot wait to try.  

Decadent chocolate and cherry cake
MAKES 1 cake

For the chocolate cake
Cocoa powder 80 g
Dark chocolate, chopped 160 g 
Strong, hot coffee 1 cup
Cake flour 275 g
Bicarbonate of soda 1 tsp
Baking powder 2 tsp
Salt ½ tsp
Butter 325 g
Caster sugar 100 g
Dark brown sugar 200 g
Eggs 6
Plain yoghurt 170 g 

For the cherry compote
Tin cherries, pitted and chopped 2 × 425 g reserve 100 ml liquid
Caster sugar 100 g
Finely grated rind of lemon ½
Almond essence 1 ml
Cherry liqueur (optional) 45 ml 

For the whipped cream
Whipping cream 750 ml
Icing sugar 60 g 

For the layering and decorating
Chocolate, grated 100 g
Chocolate shards, for decorating
Fresh cherries, for decorating
Cocoa powder, for dusting

For the chocolate cake
1. Preheat the oven to 180°C. Grease two 20-cm cake tins well and dust them liberally with cocoa powder.
2. Combine the chocolate andcocoa in a bowl and pour overthe hot coffee. Stir to combineand melt the chocolate.
3. In another bowl, sift togetherthe flour, bicarbonate of soda,baking powder and salt. Set aside.
4. Beat together the butter andsugars until light and fluffy.
5. Add the eggs, one at a time, beating well after every addition.
6. Add the melted chocolate mixture to the eggs, then add the dry ingredients and yoghurt. Mix wellto make a smooth batter.
7. Divide the batter between thecake tins and bake for 25–30 minutes until cooked. Cool completely.

For the cherry compote
1. Combine all the ingredients andthe 100 ml reserved liquid, in a small pot on low heat and stir to dissolvethe sugar.
2. Simmer for 5 minutes, then scoop out 45 ml of the liquid and combineit with the liqueur (if using). Set aside for brushing.
3. Continue to simmer the cherry compote until it starts to thicken slightly. Cool completely.

For the whipped cream
1. Place the bowl and beaters ofyour mixer in the freezer, so that they are very cold.
2. Whip the cream and icing sugar to stiff peak stage.

For the layering and decorating
1. Cut the cakes in half horizontally and brush each cake layer with the cherry liqueur syrup, if using.
2. Stack the cake layers, spreading the cherry compote, cream and some grated chocolate between the layers.
3. Top the cake with a layer of cream or chocolate ganache, scrape the sides (optional) and place in the refrigerator until ice cold.
4. Decorate with the chocolate shards, cherries and a dusting of cocoa powder.
Tip: Fresh long-stem cherries are only available for a few months in summer. I used long-stemmed maraschino cherries, wrapped in
gold leaf (available throughout the year).

Baker, fashionista and My Sweet Life author, Faaiza Omar shares her delicious passionfruit pavlova layer cake with us. It is PHENOMENAL.

The post Christine Capendale’s Chocolate And Cherry Cake appeared first on MyKitchen.