It always feels like warm weather requires sweet treats. That’s certainly what it felt like growing up in the South Coast of KwaZulu-Natal.
It was always about how many deliciously sweet things one could eat – from the ripe mangoes from a neighbour’s trees to vanilla ice cream in cones, and cakes baked by the neighbourhood moms.
We’ve been having some terrible weather lately, and I’ve been craving some sweetness just to celebrate the coming spring and to keep me holding on until the warmer days are here. Lucky for me and you, dear reader, pastry chef Hendrik Pretorius, who is currently working at a top café in Lisbon, Portugal, has shared a sweet recipe from his upcoming book The Sweet Side of Life.
There’s also a recipe from Miss SA Top 10 finalist Moratwe Masima and from former dance teacher turned chef, Rufaro Chaniwa.
Pretorius, a Capsicum Culinary Studio alumnus, shared his recipes of two coconut treats, which absolutely make me think of beautiful tropical weather.
Beijinho de Coco (Coconut Kisses)
[Time: 45 Minutes. Makes 12]
The translation of Beijinho de Coco is "Coconut Kiss" and this sweet treat is a firm favourite in Portugal, especially at birthday parties!
Ingredients
1 tin sweetened condensed milk
1 tablespoon butter
150g desiccated coconut
butter for greasing
Method
Bring the condensed milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the mixture has reduced by half and thickened (20 mins). Remove from heat and stir in the coconut and allow to cool before pouring into a pre-greased bowl.
Chill in the refrigerator for about 2 hours. Rub a little oil into your hands and then, using a tablespoon, scoop out the coconut fudge and roll between your hands into little balls. Roll each ball in coconut and store in a cool place or in the fridge until serving.
Sweetness the doctor ordered
One of the Miss SA Top 10 finalists is an intern doctor at Charlotte Maxeke Johannesburg Academic Hospital, Moratwe Masima. The 24-year-old is an aspiring plastic and reconstructive surgeon and when she’s looking for a sweet fix she makes a delicious apricot pudding. Here is her recipe below so you can try this doctor's sweet tooth fix.
Masima’s Apricot Pudding
Ingredients
2 eggs
4 cups cake flour
2 cups brown sugar
1 tbs baking powder
2 tbs bicarbonate of soda
4 tbs apricot jam
1 tsp vinegar
2 cups milk
Pinch of salt
For the sauce
2 cups milk
6 tbs brown sugar
4 tbs butter
1 tbs vanilla essence
Method
Preheat oven to 180°C. Grease a large oven-proof dish. Start by beating the sugar and eggs together until thick and lemon-coloured, then add the jam and mix thoroughly.
Melt the butter and then add with the vinegar to the wet mixture. Sift in the flour, baking powder, bicarb and salt and mix. Add the milk and beat until combined. Pour the mixture into the oven-proof dish and bake until golden brown and well risen (20-30 minutes).
While the pudding is baking, place all the sauce ingredients in a pot and stir over medium heat until sugar has dissolved. Pour it over the pudding as soon as it comes out of the oven. Leave to stand for 5 to 10 minutes before serving. Serve warm with cream or vanilla ice cream.
Mini treats from Zimbabwe
Rufaro Chaniwa had a passion for dance that she pursued until an injury put an end to her dance teaching career. Luckily for the Zimbabwean-born Chaniwa, she had another passion to fall back on, pastry-making, and she hasn’t looked back since. She works for a top restaurant and also runs a side business – Africake Bar – making bespoke cakes for all occasions, from birthdays and weddings to corporate and social events.
Chaniwa’s Mini Lemon Cheesecakes
Ingredients
For the cheesecakes
24 oz cream cheese, room temperature
1¼ cup sugar
3 eggs, room temperature
2 tbsp lemon zest
3 tbsp lemon juice
1 tsp vanilla essence
For the crust
2⅔ cups Marie biscuit crumbs (or digestive biscuits etc)
⅓ cup sugar
⅔ cup butter, melted
For the lemon glaze
1 cup sugar
2 eggs, room temperature
¼ cup lemon juice
3 tbsp lemon zest
6 tbsp butter, melted
Method
Preheat oven to 350°C and add cupcake liners to muffin pan or spray with a non-stick cooking spray.
For the crust: In a medium bowl, mix the Marie biscuit crumbs, sugar and butter with a fork until combined.
Press the mixture into the liners or the bottom of the muffin pan.
Place muffin pan in oven for five minutes, remove and set aside.
For the lemon cheesecakes: In a large bowl, beat cream cheese on medium speed until creamy. Then add in sugar and beat until smooth.
Add whisked eggs to cream cheese mixture and beat on low speed until combined. Stir in lemon juice, lemon zest and vanilla until blended.
Scoop cheesecake filling evenly into the prepared cupcake liners or muffin pan. Bake at 350° for 16-18 minutes. Cheesecakes will be done when the centre is still a bit wobbly. Remove from oven and let cool for 1 hour.
Remove cheesecakes from the pan and place in a container and cover. Place container in the refrigerator and chill for 4 hours or overnight.
For the lemon glaze: In a small saucepan, whisk eggs, sugar, lemon juice, and lemon zest until well combined.
Add butter to pan, stirring constantly. Mixture will thicken and will be done when glaze sticks to the back of a spoon.
Remove from pan, pour into a small, heat-safe bowl and let cool for 15 minutes. Cover bowl and place in the refrigerator until cold or overnight. Add glaze to each mini cheesecake and enjoy.
Keep refrigerated.
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