Sweet delights

Sweet delights

Indulge in the sweeter things in life and try your hand at baking the perfect cake. It’s easier than you might think and the family will love you. Check out these great recipes – there is something for everyone.

Armand Kook Kaal, R395. *LAPA uitgewers.


Makes 4 to 6 portions



550g raw almonds

50g raw sunflower seeds

50g erythritol

50g butter, melted


100g erythritol

500g full cream cream cheese,

room temperature

250ml cream

50ml espresso

(or instant coffee)

½ tbsp Xanthan gum


1. To make the crust, roast the almonds and sunflower seeds in a frying pan for about 5 minutes. Remember to stir continuously.

2. Place the nuts and seeds in a food processor and chop the nuts until they are finely chopped but still have texture. Add to the mixing bowl and clean the food processor with kitchen towels.

3. Next, place the erythritol (50g for the crust and 100g for filling) into the food processor and pulp until in powder form.

4. Add the melted butter and 50g of the pulped erythritol to the nut and seed mixture, and mix.

5. Spoon a layer of nut mixture into a greased tart pan (you can also use Spray and Cook) and press together to form the crust.

6. To make the filling, mix the leftover erythritol, cream cheese, cream and coffee together until it forms a smooth mixture. Next, mix until the cream thickens. Sprinkle the Xanthan gum over the mixture and mix again until thick.

7. Pour the mixture into a pan and place in the fridge for 2 hours to set.

8. If possible, serve with real espresso.

Soettand, R235. * LAPA Uitgewers


Makes 12 portions



2 x 176g packets of Oreo cookies

45ml (3 tbsp) melted butter


500g cream cheese

80ml (1/3 cup) castor sugar

125ml (½ cup) sour cream

2.5ml (½ tsp) salt

5ml (1 tsp) vanilla essence

1 egg

1 x 176g packet Oreo cookies,

roughly chopped


125ml (½ cup) sour cream cacao


1. Pre-heat the oven to 160°C and grease a 20cm cake pan with removable bottom.

2. Crust: Mix the cookies and melted butter in a food processor and pulse until mixed thoroughly. Press the crust into the bottom of the pan and bake for 10 minutes.

3. Filling: Mix the cream cheese, castor sugar, sour cream, salt, vanilla essence and egg together in a mixing bowl. Spoon the filling onto the baked crust. Sprinkle half of the roughly chopped cookies into the filling and fold it into the mixture.

4. Bake the cheesecake for 1¼ hours or until cooked but not completely clotted in the middle. Turn off the oven and leave it to cool off in the oven, leaving the door just slightly ajar.

5. Place the cheesecake in the fridge once completely cool and leave to chill for a few hours.

6. Icing: Spoon the sour cream onto the cake and sprinkle cacao over as garnish. Finish off by sprinkling some of the leftover chopped cookies on top as well.

Gunsteling Suid-Afrikaanse Kos, R235. *LAPA Uitgewers


Makes 12 portions



500ml (2 cups) cake flour

10ml (2 tsp) baking powder

A pinch of salt

75ml (5 tbsp) CLOVER Farmstyle butter

125ml (½ cup) CLOVER full-cream milk

4 eggs, separated

250ml (1 cup) castor sugar

125ml (½ cup) CLOVER Krush orange juice


75ml (5 tbsp) CLOVER Farmstyle butter

250ml (1 cup) icing sugar

30ml (2 tbsp) CLOVER Krush orange juice


1. Preheat the oven to 180°C. Grease a round cake tin, 26cm in diameter, well. Sprinkle a little cake flour in the tin and then shake out the excess flour.

2. Sift the flour, baking powder and salt together.

3. Heat the butter and milk together over low heat until hot but not boiling.

4. Beat the egg whites until stiff and then little by little mix the castor sugar into the mixture.

5. Add the egg yolks and beat until the mixture is light and feathery.

6. Take turns mixing the flour mixture and the milk mixture into the egg mixture.

7. Add the orange juice and mix until smooth.

8. Spoon the batter into the prepared pan and bake for 30 minutes or until a testing skewer comes out clean.

9. Leave the cake to cool in the pan for 15 minutes and then turn out onto a cooling rack to cool completely. Place it on a suitable cake stand.

10. Icing: Beat the butter until it becomes light yellow in colour. Mix in the castor sugar little by little. Add the orange juice when the castor sugar starts to stiffen. Keep beating until the icing sugar is soft and creamy.

11. Decorate the cake as preferred.

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