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Coffee Apple Walnut Cake

An unusual combo which makes a stunning cake!

1⁄2 cup (125 ml or 125 g) butter, slightly softened
1 cup (250 ml) sugar
2 large eggs
11⁄2 cups (375 ml) cake flour or gluten‐free baking mix
1 tsp (5 ml) baking powder
150 ml full cream natural yoghurt or sour cream
1 cup (250 ml) grated apple (2 small )
1⁄2 cup (125 ml) strong black coffee, cooled
1 tsp (5 ml) vanilla essence
1⁄2 cup (125 ml) chopped walnuts
icing sugar to dust

To serve
whipped cream (optional)

  1. Preheat the oven to 180ºC and line the base of a 20 cm square or round cake tin with baking paper. Grease the sides with butter.
  2. Beat together the butter and sugar until creamy and beat in the eggs one at a time.
  3. Add the dry ingredients and yoghurt or sour cream and beat again.
  4. Add the apples, coffee, vanilla and nuts and mix until combined.
  5. Turn the mixture into the prepared tin and bake 35 to 40 minutes or until a cake tester inserted in the centre comes out clean.
  6. Cool in the tin for 5 minutes, lift out and dust generously with icing sugar.
  7. Cut into squares or wedges to serve, as is or with whipped cream.

Recipe by Carolié de Koster.

Coffee&WalnutCake

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Apple & Date Chutney

Make the small recipe as given here or increase the recipe and make double or even larger quantities simultaneously. For a piquant flavour add the optional ingredients to the chutney as well. See photo on page 10.

3 ‐ 4 apples (Granny Smith, Braeburn, Bramley)
1⁄2 cup (125 ml) finely chopped or grated onion
1 tsp (5 ml) crushed garlic (1 clove)
1 tsp (5 ml) grated fresh ginger
1 cup (250 ml) cider or malt vinegar
1⁄2 cup (125 ml) water
1 tsp (5 ml) salt
1⁄2 cup (125 ml) finely chopped stoned dates
1⁄4 cup (60 ml) raisins, sultans or cranberries 1⁄2 cup (125 ml) brown sugar
good pinch cayenne pepper or chilli powder
good pinch allspice (optional)
4 aniseeds (optional)
2 whole cloves (optional)

  1. Core the apples (without peeling) and chop finely.
  2. Place in a stainless steel or enamelled saucepan (not iron or metal) with the onion, garlic, ginger, vinegar, water and salt. Bring to boil, reduce heat and simmer gently for 20 minutes, stirring from time to time.
  3. Add all the remaining ingredients, stir well and simmer very gently for about 30 minutes more or until the mixture thickens to the desired chutney consistency.
  4. While the mixture is simmering, select one large or 2 smaller jars. Wash the jars and lids very well and cover and rinse with boiling water.
  5. If a smoother chutney is preferred, mash the chutney lightly with a potato masher. Taste the chutney and adjust if necessary by adding a little more seasoning, vinegar, sugar or spices.
  6. Spoon the chutney into the jars, seal, cool and refrigerate. Or, to preserve for the shelf, sterilise the jars, fill completely and seal.

Recipe by Carolié de Koster.

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