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DIABETIC FRUIT CAKE
Recipe from The South African Cookbook for Diabetics by Hilda Lategan
410g can Naturlite fruit salad in fruit juice, drained, chopped and juice reserved
125ml reserved fruit juice
250g packet dried fruit cake mix
150g dried prunes, stoned and chopped
125g dates, chopped
75g glacé cherries, halved
50ml Flora soft margarine
200ml apple sauce
2 large eggs, lightly beaten
75ml chopped pecan nuts
250ml cake flour
250ml whole-wheat flour
10ml bicarbonate of soda
10ml cream of tartar
5ml baking powder
5ml ground cinnamon
5ml ground mixed spice
2ml ground ginger
5ml instant coffee powder
25ml extra brandy
Combine fruit salad, reserved juice, water and dried fruit in a large saucepan. Place over medium heat and bring to boil. Remove from heat and stir in brandy, margarine and apple sauce. Leave to soak for a few hours or overnight.
Stir in the beaten eggs. Combine dry ingredients together and stir into the fruit mixture to produce a soft sticky batter. Spoon the batter into a greased and lined 20cm square cake pan and level the surface. Bake at 180°C for 25 minutes, then reduce the heat to 160°C and bake a further 45 to 60 minutes or until a skewer inserted comes out clean.
Pour extra brandy over the cake.
Allow to cool for 20 minutes before removing from the pans. Remove from pans and place on a cooling rack to cool completely. Once cooled, wrap in foil and store in an airtight container. Keeps for seven to 10 days.
GLUTEN-FREE CHRISTMAS CAKE
1kg dried fruit cake mix
250ml treacle brown sugar
3 extra large eggs, lightly beaten
250ml plain rice flour
60ml self-raising rice flour
10ml ground cinnamon
5ml mixed spice
100g blanched almonds
30ml extra brandy
60ml smooth apricot jam, warmed
The day before, combine dried fruit and brandy and keep in an airtight container and allow to stand overnight. On the day, weigh out all the ingredients into suitable containers so they are on- hand when needed.
Before starting to make the cake, set the oven to the correct temperature. Select the correct cake pan and line it well. Set aside.
Combine butter and sugar in the bowl of an electric mixer and beat until soft and creamy.
Gradually beat in eggs, beating well after each addition.
Sift flours and spices and add to the creamed mixture. Add fruit and mix until well combined.
Spoon mixture into a 20cm prepared cake pan and smooth surface.
Decorate the top with almonds. Bake at 140°C for 2-2½ hours or until a skewer inserted comes out clean. If cake is browning too quickly, cover with a sheet of foil.
Remove from oven once ready and pour over extra brandy and allow to cool completely in pan.
Remove from pan, wrap in foil and store in an airtight container until needed. Before serving brush with warmed apricot jam.
LIGHT LEMON TART
200g packet of digestive biscuits, crumbed
1 egg white, lightly whipped
80g packet of lemon jelly
250ml boiling water
380g can of low-fat evaporated milk
250g fat-free cottage cheese
60ml sugar or sweetener
5ml grated lemon rind
strawberries for serving
Base: Combine the biscuits crumbs with enough egg white to bind them together. Press into the base of a deep, 25x30cm Pyrex dish.
Bake at 180°C for 10 minutes. Remove and cool.
Topping: Place jelly and gelatine in a bowl, then stir in water until dissolved. Let cool to room temperature.
Pour evaporated milk into a small bowl.
Chill in freezer for 15-20 minutes or until ice crystals form around edge.
Meanwhile, beat together cottage cheese and sugar in a large bowl. Gradually beat in the cooled jelly until combined.
Using clean beaters, beat chilled evaporated milk until stiff, then fold into the cream cheese mixture. Mix in the lemon rind. Spoon mixture on to the base and place in the fridge to set. Serve cut into squares and garnish with a strawberry.
POACHED PEARS WITH RASPBERRY COULIS
6 firm pears, peeled
500ml light rosé wine
250ml cranberry juice
60-80ml sugar or sugar substitute
1 vanilla pod, split
250ml frozen raspberries
125ml pear cooking liquid
sugar or sweetener to taste
Place the pears in a saucepan so they fit snugly. Add the wine, juice, sugar and vanilla. Bring to the boil, cover and simmer until the pears are soft. Remove the pears and set aside.
Bring the remaining sauce to the boil and simmer it for 5 minutes until the sauce is reduced and thickened. Remove 125ml for the coulis. Serve the pears with the coulis and any remaining sauce.
Raspberry coulis: Combine the raspberries, pear cooking liquid and sugar in a small saucepan and bring to the boil.
Cook until the raspberries have broken down and the mixture is saucy. Purée until smooth and thick. - Saturday Saturday