So, this the brief add-on to a previous post on outdoor entertaining, to guarantee you a full-proof outdoor entertaining repertoire. The story of this cherished recipe is probably worth a mention…
A few years ago, my husband and I were in a part of the country we don’t regularly explore, as we had flown there for a wedding. Without a car, but eager to explore the surrounding mountains, friends of ours told us about their old 4×4 car that was standing on an aunt’s farm and offered for us to use it. When we arrived on the beautiful sugarcane farm, the aunt welcomed us in true colonial style…On the veranda we devoured big chunks of warm, orange flavoured Bundt cake, shamelessly, along with a huge pot of tea.
As she waved us goodbye and the first thing I said to my husband while driving down their driveway was, “that was the most delicious cake I’ve had in years”. She was totally unaware that I’m a pastry chef and in returning the car, I mustered up the courage to ask her for the recipe. She then told me how this recipe had made its rounds from friend to friend, via e-mail as the ‘most reliable, most delicious tea cake’ and was the only cake she baked – well different versions of it!
And so, it’s earned its way into my collection of most trustworthy recipes, also know as “Nelleke’s Keepers”.
175ml plain yogurt
175ml sunflower oil
350ml castor sugar
525 ml self-raising flour
3 large eggs
a pinch of salt
zest of 1 lemon or orange
1/4 tsp vanilla extract
500ml icing sugar, sifted
a few tablespoons boiled water
zest of 1 lemon
Frozen berries, to decorate
Preheat the oven to 160 degrees Celsius.
Measure all the wet ingredients together.
In another large mixing bowl, sift all the dry ingredients together.
Slowly add the wet ingredients to the dry ingredients while mixing.
Whisk with an electric mixer on a high speed for 2-3 minutes.
Pour the batter into a greased Bundt tin and bake for 1 hour, or until a skewer comes out clean.
Allow to cool on a cooling rack.
Make the icing by adding just enough boiling water, until the icing coats the back of a spoon. Pour the icing over the cake just before serving and decorate it with frozen or fresh berries.
Add candied lemon rind/ stewed apple/ frozen berries/ nuts to the batter before baking.