This sheet cake won the hearts of everyone who tasted it! It has the best of both: a tangy berry base and a sweet ganache topping. 

Buttermilk berry cake with whipped ganache

Makes 20 squares 

Ingredients

2½ cups (375g) self-raising flour
1½ cups (330g) caster sugar
½ Tbsp (7.5ml) bicarbonate of soda
1 tsp (5ml) fine salt
2 large eggs, at room temperature
1 cup (250ml) milk
1 cup (250ml) buttermilk
½ cup (125g) butter, melted
2 tsp (10ml) vanilla essence
½ cup (125ml) strawberry or raspberry jam
200g strawberries, tops removed and sliced 

For the white chocolate ganache: 

6 slabs (80g each) white chocolate
⅖ cup (100ml) cream
10g butter
Pink food colouring (optional)
Edible flowers, for decorating
Freeze-dried strawberries, for decorating (optional) 

Method

1. Preheat oven to 180°C. Line a 35x25cm sheet tray with baking paper. 
2. Combine dry ingredients in a large mixing bowl. Whisk together all the wet ingredients and pour into the dry ingredients while mixing, creating a smooth batter. 
3. Pour batter into prepared tray.Dot jam over and swirl lightly using a spoon, to spread out. Scatter with strawberry slices. 
4. Bake for 28-33 minutes, or until a skewer inserted into the centre comes out clean. Remove and cool completely in the tray. 
5. Meanwhile, melt chocolate and cream over a double boiler until smooth — don’t overheat. (Alternatively, you can use the microwave, working in 30-60 second increments to avoid overheating and seizing.) 
6. Remove mixture from the heat and add butter, stirring to melt.
7. Add a drop of pink colouring, if using. Leave to cool at room temperature until semi-firm, or chill for 30 minutes to speed up the process. 
8. Whisk ganache with an electric whisk to create a fluffy spread.
9. Spread ganache onto sheet cake. Slice into squares.
10. Just before serving, decorate with edible flowers and sprinkle over crushed freeze-dried strawberries. 

Good idea: To save on cost, you can swap the ganache topping for a fluffy butter icing instead. 

Recipes & styling: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Tools that take our MK team’s baking to the next level 

The post Buttermilk berry cake with whipped ganache appeared first on MyKitchen.

Halve the cheesecake mousse ingredients if you prefer a fruitier dessert.

Peach cheesecake cups

Serves 4-6

Ingredients

For the crumble 

200g ginger biscuits
6 Tbsp (90g) melted butter, divided
½ tsp (2.5ml) cinnamon

For the syrup 

2 cans (410g each) peach halves in syrup
3 Tbsp (45g) treacle sugar
2 tsp (10ml) lemon juice
2 Tbsp (30ml) bourbon (optional)

For the cheesecake mousse 

1 cup (125ml) whipping cream
2 tsp (10ml) vanilla essence
¼ cup (30g) icing sugar, sifted 
2 tubs (250g each) mascarpone, at room temperature 

Method

1. Crush biscuits into a coarse crumb.
2. Combine crumb with half the butter and cinnamon, set aside. 
3. Decant peaches, reserving the syrup.
4. Add syrup to a pot with sugar, lemon juice and bourbon, if using. Bring to a simmer and cook until reduced and syrupy, about 5 minutes. Cool completely. 
5. Halve peaches and add to a pan over medium heat.
6. Add remaining butter and stir. Cook until caramelised and lightly charred, turning peaches occasionally to char on all sides, about 10 minutes. 
7. Add a final drizzle of peach syrup (about 3 Tbsp) to the pan and stir to coat. Remove from the heat. 
8. For cheesecake mousse, combine cream and vanilla, then whip to stiff peaks. 
9. Whisk icing sugar and mascarpone until smooth. Fold through cream mixture. 
10. Add spoonfuls of biscuit crumb to 4-6 glasses, followed by dollops of cheesecake mixture and syrupy peaches. 
11. Repeat to fill glasses and serve with an extra drizzle of syrup. 

Chef’s tip: Refrigerate for a maximum of 1 hour before serving to prevent the biscuits from becoming soggy. 

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

Also read: 4 unconventional recipes with peaches

The post Peach cheesecake cups appeared first on MyKitchen.

These fresh fruit-forward recipes are sunshine on a plate. So, grab a fork and let these sweet treats steal the show. 

Coconut and nectarine tart

Serves 8  

Ingredients  

For the pastry  

255g flour
125g cold butter, cubed
80g  icing sugar
2 egg yolks
1 Tbsp ice water 

 For the filling  

2 eggs
75g caster sugar
40g desiccated coconut, plus extra to decorate
35g flour
75g butter, melted
450g (3-4) nectarines, sliced into wedges 

 Method 

1. Preheat oven to 180°C.
2. For the pastry, place flour, butter and icing sugar in a food processor and blend until mixture resembles fine breadcrumbs.  
3. Add egg yolks and water and blend again until the dough comes together. 
4. Turn the dough out and use your hands to form it into a ball.  
5. Cover in cling wrap and refrigerate for 15 minutes. 
6. Roll out dough on a well-floured surface to about5mm
7.  Line a 20cm loose-bottomed tin with the pastry and prick the bottom with a fork. Refrigerate for another 20 minutes. 
8. Blind-bake for 15-20 minutes, until golden. Remove from the oven and set aside to cool. 
9. For the filling, whisk eggs and sugar until fluffy.  
10. Mix in coconut and flour, then fold in the melted butter.
11. Spoon into cooled tart shell and spread evenly. 
12. Arrange the nectarine wedges over the filling and sprinkle with extra coconut.Then bake for 35–40 minutes, until golden and cooked through. 
13. Allow to cool completely before removing from the tin. 

Recipe & styling: Diane Heierli
Photography: Christoph Heierli  

Frozen raspberry ripple cake  

Serves 12-15   

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) caster 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  Flatten tops and freeze for 3-4 hours or until solid.  
5. Prepare cake batter according to packet instructions. 
6. Pour into a20cm 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 

Strawberries & cream cake  

Serves 6–8 

Ingredients 

For the strawberry compote  

300g strawberries, hulled and finely chopped
3 Tbsp (45ml) lemon juice
2 Tbsp (30ml) caster sugar   

 For the vanilla bean cake  

2 + ¾ cup (425g) cake flour
1 Tbsp (15ml) baking powder
1 tsp (5ml) salt
1 cup (250g) butter, softened
2 cups (400g) sugar
2 tsp (10ml) vanilla essence
3 large egg yolks
3 large eggs, separated
1½ cups (375ml) milk   

 For the icing  

¾ cup (180g) butter
3 cups (390g) icing sugar, sifted
1 tsp (5ml) vanilla essence
1 tub (230g) cream cheese, at room temperature
¼ cup (60ml) cream, whisked to stiff peaks
Fresh strawberries and flowers, for decorating  

Method 

1. Place compote ingredients in a pot over medium heat.
2. Simmer for 15 minutes, stirring often, until thick and jammy. (Add more lemon juice or sugar to taste.) Set aside to cool. 
3. Preheat oven to 180°C. Grease a20cm Bundt tin well. 
4. Sift together the flour, baking powder and salt. 
5. Whisk butter and ¾ of the icing sugar in a stand mixer for 5 minutes, or until incorporated.
6. Add egg yolks one at a time, whisking well between additions, until batter is thick. 
7. Combine vanilla essence and milk.
8. Alternate adding the flour and milk, half at a time, beating until just combined and no flour remains. 
9. In a separate bowl, whisk egg whites to stiff peaks, then add remaining sugar in 1 Tbsp increments until glossy and thick.
10. Mix half of the meringue into the cake batter until incorporated, then gently fold in the rest. 
11. Fold through ¾ of the berry compote. 
12. Pour batter into Bundt tin and swirl remaining compote through.
13. .Bake for 30–35 minutes, or until a skewer inserted into the cake comes out clean. Cool for 20 minutes before turning out onto a wire rack. 
14. Whisk butter, icing sugar and vanilla together until smooth, about 3 minutes. 
15. Add cream cheese and whisk until smooth. Fold through cream.Then, refrigerate for about 20 minutes, or until it has stiffened slightly. 
16. .Slather icing onto cake and decorate with fresh flowers and strawberries. Slice and serve.

Recipes & styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons 

Granadilla & chilli crème brûleé 

Serves 4-6  

Ingredients  

½ cup (110g) caster sugar, + extra for sprinkling
5 egg yolks
1 tsp (5ml) vanilla essence or ½ vanilla pod  
1 chilli, deseeded and finely chopped
2 cups (500ml) cream
1 tub (115g) granadilla pulp, or flesh from 3 fresh granadillas   

Method 

1. Preheat oven to 160°C. 
2. Whisk together sugar and yolks until thick and pale, about 3-5 minutes. 
3. Heat cream, vanilla essence or vanilla pod and chilli over medium heat.  
4. Simmer until steaming, about 3-5 minutes. Remove from heat and discard vanilla pod, if using.  
5. Slowly add cream into egg mixture, whisking vigorously to avoid the eggs from curdling. 
6. Place a kitchen cloth or tea towel in a deep roasting tray and place a 30x40cm oven proof dish on top (you can also use ramekins for individual portions). 
7. Pour mixture into dish (or divide between the ramekins) and swirl through granadilla pulp or fresh granadillas, if using. 
8. Pour lukewarm water into the roasting dish, making sure the water covers half of the bowl (or ramekins). 
9. Bake for 45-50 minutes, thecentre should still be slightly wobbly.   
10. Cool completely and chill for 1-2 hours or overnight. 
11. Sprinkle the top with caster sugar and caramelise using a kitchen blow torch or pop under the oven grill for 3-5 minutes. 
12. Cool for 2 minutes to let the sugar harden and serve.   

Cook’s note: 

Adding a tea towel underneath your dish not only keeps it stable, but also insulates your custard, preventing it from over-heating. 

Recipes and styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons 

The post Fresh fruit desserts that taste like spring appeared first on MyKitchen.

Why should the juiciest fruits only be a summer fling? Make the most of summer’s bounty and savour your fruit in these three creative ways. Now you can eat summer fruit all year long. 

Freezing 

Want to eat delicious mango and watermelon in the colder seasons without paying an arm and a leg for fruit that has been imported? Make the freezer your best friend in summer to savour the juicy in-season fruit for the rest of the year. Not only is freezing a budget-friendly way of preserving your fruit for later, but it will also lock up the healthy nutrients in those fruits (perfect for smoothies).  

Wash, peel and cut up the fruit as desired and place on a baking sheet. Make sure the fruits are not touching each other before placing your sheet in the freezer. Then, once frozen, place your fruit into freezer-friendly containers or Ziplock bags and store them in the freezer.  

@nutreats Yes there’s a right way to freeze your fruit for smoothies #kitchentips #cookinghacks #thatshot #tiktoksa ♬ original sound – nutreats | Recipes + Books

Drying 

Did you know that drying fruit was one of the earliest (and easiest) practices to preserve food? Dried fruit has a long shelf life, and these healthy bites make for a delicious snack (plus it’s a great add-on to any charcuterie board). But what exactly is it? Drying refers to dehydrating food by removing moisture that bacteria and moulds need to grow. You can either use air-drying or use an appliance like an oven or an electric dehydrator.  

Making jam 

A delicious fruit jam on a slice (or two) of warm, fresh bread? Yes, please! One of the best ways to preserve summer’s bounty is to make a jam or compote. Choose ripe fruit, add sugar and a splash of lemon juice and cook them down until they reach a thick, spreadable consistency. It’s that easy! Remember to sterilise the jars or use a hot-water-bath process to keep those jars safe. 

@mihle_duda Replying to @Bella&lt3 here’s the full #apricotjamrecipe I hope the steps are easy to follow. Please tag me when you have made yours #recipe #cooktok #diytok #apricot #summer ♬ Best Part – Instrumental – Smooth Jazz All Stars

The post 3 ways to savour juicy summer fruit for the rest of the year  appeared first on MyKitchen.

Spoonfuls of flavour await in our saucy segment that’s all about coulis and compotes.  

Compote 

This is the term used to describe a delicious chunky sauce made using chopped or whole pieces of fruit. The fruit is added to a pot along with sugar and simmered gently until it breaks down into a pulpy, luscious sauce. Fruit makes for a perfect main component as the flavourful juices released cook down into a syrup, and the knobs of fruit soften into pearls of tang. The sugar acts as a sweetener as well as a preservative, giving this sauce a shelf life of a few weeks. 

Coulis 

Coulis refers to a sauce made up of fruits or vegetables that have been puréed and strained through a fine mesh sieve, sometimes multiple times, as a way to remove any unwanted bits or residue. Different to a compote, coulis doesn’t necessarily need to be cooked prior to blending and straining. It still contains a vibrant colour with pops of flavour, but is silky smooth in texture as a result of the straining process. 

Jam 

A pantry staple, the fruits in jams are cooked down for longer than compotes to release the pectin within the fruit. This pectin acts as a stabiliser, setting the mixture slightly as it cools, making it slightly springy. Jam can easily be spread over breads or desserts, whereas compotes are too thin to evenly layer without seeping into the vessel like cakes or scones.  

Storing cooked fruit preserves 

Lengthen the shelf life of your preserved fruit by storing them in sterilised jars until needed. This also works well if you’re planning on gifting compote to friends or family. 

How to sterilise old glass jars: 

– Soak lids and jars in hot, soapy water for 5 minutes, then wash and rinse.
– Place on a baking tray in a preheated oven (140°C) until dry, about 5 minutes, then carefully remove jars and place on a wooden board. 
– Note that if your lids have rubber seals, you cannot place them in the oven as they will tarnish. Instead, add lids to a separate pot of simmering water for 5 minutes, then air dry.
– Pour warm compote into the jars, pressing down with your spoon to remove any air bubbles.
– Seal and set aside to cool completely before refrigerating.
– The heat will create a vacuum and seal the lid tightly. Left unopened, your compote can last up to 1 month in the fridge. 

Words by: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

The post Compotes vs coulis: What’s the difference?  appeared first on MyKitchen.

TikTok strikes again! Unleash your inner fruit ninja when you check out these game-changing fruit hacks – from juicing your lemon without a citrus juicer to making a candle using your orange peel. You’ll want to try these great TikTok tricks with your fruit. 

Turn your orange into a candle. 

What do you do with your leftover orange peels? Who knew you could turn them into natural orange candles? And you only need one orange, some olive oil and a lighter. A quick and simple craft, and the result a zesty and fresh citrus scent filling your home.   

Watch this video and learn how you can make this natural orange candle at home:  

@cybernation_sg Did you know you can use the skin of an orange to make a natural citrus candle? Its smells amazing, is non-toxic, and even keeps bugs away! Just cut an orange in half and remove the center, but keep the white stem inside intact- this will be your wick. Pour olive oil into the orange just below the top of the stem, and light it. When lighting it, make sure the top is coated in oil. It may take a few minutes for the lighter to dry the stem out enough for it to light. #candle #nontoxic #healthhack #healthtips #health #foodhacks #oranges ♬ original sound – CYBERNATION

Peel a mango with a glass. 

Although this sweet, juicy fruit is delicious, it can be a real pain to peel without making a sticky mess. TikTok came through with a creative solution to your peeling problem. Simply slice off the sides and cheeks of your ripe mango. Slide the rim of a glass between the skin and flesh of one mango cheek. The flesh of the mango drops into the glass, leaving the scooped-out skin behind, plus a mess-free area of course. Repeat with the other cheek and the sides.  

@thereselum MANGO HACK The mango hack that you never knew you needed to quicky peel away the skin in a matter of seconds. Using a regular drinking glass/canister, work the edge of the glass in between the skin and the fruit. Apply downward pressure on your mango and allow the lip of the glass to slide along the inside of the skin, and voila your mango cheek is peeled. Tip: it’s preferable to use a glass/canister with a thin sturdy edge so that when you apply downward pressure you dont bruise the mango #fruithack #foodhack #foodhacks #mangoes #foodhacks ♬ original sound – kardashianicon

Juice a lemon without cutting it. 

Now you don’t need a citrus juicer! Roll your whole lemon back and forth on a hard surface to soften the flesh inside. Then, pierce one end of the lemon with a skewer, hold it over a cup and squeeze out the juice. What’s that saying again? Easy-peasy lemon squeezy!  

@jacquibaihn I can’t believe this happened! Did you guys see it? #lemontrick #lemonhack #lemonjuice #nutritionist #dailymail #learnontiktok #nutritionist ♬ Buttercup – Jack Stauber

Image: Shutterstock

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