BLACK FOREST CAKE
60ml cocoa powder
100ml hot water
10ml baking powder
125ml castor sugar
4 eggs, separated
80ml extra castor sugar
400g tinned cherries
50ml cherry or strawberry jam
3ml vanilla extract
200g dark chocolate
a few fresh cherries, for decoration
Combine the cocoa and hot water and stir until dissolved. Allow to cool. Sift the flour, baking powder and castor sugar into a bowl. Make a well in the centre and add the dissolved cocoa, egg yolks and oil and mix to form a smooth batter. Beat the egg whites until stiff then beat in the extra castor sugar. Fold this into the chocolate mixture. Divide the mixture between two base- lined 20cm cake pans. (Do not grease the pans.)
Bake at 180°C for 25-30 minutes until a skewer inserted into the cake comes out clean. Invert the cake pans on to a cooling rack and leave to cool. To remove the cakes from the pan, run a knife around the edge of the cake pan and the cake will drop out. Remove the paper lining.
FILLING: Drain the cherries and boil the juice until syrupy. Add the sherry. Brush each layer generously with the syrup.
Spread one half of the cake with a layer of jam.
Whip the cream with the sugar and vanilla and spoon on top of the jam.
Add a layer of the cherries. Top with the remaining cake half.
TOPPING: Combine the chocolate and cream and put in the microwave on 50 percent power for 1 to 2 minutes until melted.
Stir well until smooth. Allow to cool and thicken then pour over the cake. Decorate with whole cherries.
500ml icing sugar
90ml cake flour
375ml ground almonds
6 egg whites, lightly beaten
150g butter, melted
125ml glacé cherries, halved
sifted icing sugar for serving
extra fresh cherries for serving, optional
Sift the icing sugar and flour into a bowl.
Add the almonds and mix well. Add the egg whites and mix to combine. Stir in the melted butter.
Divide the batter among 12 well-greased friand pans. Press 3 pieces of cherry halves into each.
Bake at 180°C for 20-25 minutes until golden brown and a skewer inserted into the cake comes out clean.
Remove from the oven, run a sharp knife around the edge of each pan and turn the friands out on to a cooling rack.
When cool, serve with sifted icing sugar and extra cherries.
PORK CHOPS WITH CHERRY SAUCE
4 pork loin chops
15ml olive oil
salt and pepper
50ml castor sugar
60ml red wine vinegar
3 star anise
400g tinned cherries, drained
125ml plum sauce
15ml soy sauce
Brush the chops with olive oil and season well. Cook on a griddle pan until done to your liking and serve with the sauce.
SAUCE: Combine sherry, sugar, vinegar, star anise and drained tinned cherry juice in a small saucepan and bring to the boil.
Simmer for 10-15 minutes. Add the cherries and simmer until the sauce has reduced. Stir in the plum sauce and soy sauce and simmer for another minute.
Spoon over the chops and serve with steamed green beans.
Makes about 14
750ml corn flakes, crushed
125ml cake fruit mix
60ml cake flour
150ml pistachio nuts, coarsely chopped
150ml glace cherries, coarsely chopped
385g can of condensed milk
100g dark chocolate, melted
Preheat an oven to 180°C. Grease and line a rectangular 16cm x 26cm pan.
Crush corn flakes in a plastic bag and transfer to a bowl. Add cake mix, flour, nuts, cherries and condensed milk. Mix well.
Press mixture into prepared pan and bake for 25 minutes. Cool in pan.
Drizzle with melted chocolate and cut into squares.
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