‘Sweets’ Category

  1. “Healthy” Beskuit (Gesondheidsbeskuit) – ½ Recipe

    August 15, 2011 by

    Lekker beskuit vir almal om te proe!

    Only healthy if you use light margarine not butter. This is a half recipe. I use two loaf tins to bake.

    Oven on 180°C


    Add below together:

    • Self-raising Flour, 500g
    • Digestive Bran, 2 ½ cups (Wheat Bran)
    • Salt, 3.5ml
    • Sunflower seeds, 1 cup – toasted slowly in pan
    • Pecan nuts ( or walnuts) , ½ cup  – crushed a bit

    Melt below together:

    • Butter (or Sunshine Light Margarine), 250g
    • Brown Sugar (sticky dark type makes less sweet), 1 cup  – Chelsea Dark Cane Sugar

    Then add and mix:

    • Olive Oil, ¼ cups
    • Buttermilk, 250ml

    Add all the above ingredients together.

    Push into cake pan/loaf tin.  Slice carefully to desire beskuit size before you add to oven (use plastic tool on non-stick tins!). This makes it easier to cut once baked.

    Bake for 40-45min on 180°C

    Take out and pack out on baking tray. Fan bake on 100C for 4-5 hours (can leave the door ajar slightly if oven too hot). Take out when hard and dry.

    Beskuit can be frozen if you wish to be so silly. Good for when you double this recipe.

  2. Chocolate Whiz Cake

    August 17, 2009 by

    I have baked this cake for my friends and family’s birthdays for years and it’s enjoyed by all who taste it. It is so easy to make and turns out every time.  It stays moist and is easy to vary the quantities to make the size cake that you need.  The recipe given makes quite a large cake.

    2 cups of sugar
    2 eggs
    1 cup of soured milk (add 1 teaspoon of vinegar to the milk and leave to curdle)
    1/2 cup of cocoa
    200 grams of softened butter
    2 teaspoons of baking soda
    1 1/2 teaspoons of vanilla essence
    1/4 teaspoon of salt
    3 cups of self-raising flour
    1 cup of boiling hot coffee


    Place all the ingredients in a bowl or food processor in the order given.

    Process or beat with an electric beater for one minute or until smooth.

    Pour into a greased and lined 23cm cake tin.

    Bake at 160*C until the cake bounces back when pressed or knife comes out clean (45min-1 hr).

    Ice as desired.  I always use butter icing and if chocolate I sprinkle a flake on the top, which is everyones favourite.

    Alternatively yoghurt can be used in place of the milk or 1/2 and 1/2.  The cake will be denser – more like a mud cake.