A perfect recipe to kickstart Spring….its a combination of a deliciously light, slightly buttery sponge, decked with luscious thick cream, studded with raspberries!  This recipe is dead easy and if you are like me and hates pic perfect icing…this one is for you! 

 

It’s been a crazy week at the Holi Cow, with new recipes being developed and I am celebrating the busiest week in our seven month trading life!  With no time or energy for a night on the town (and rather large cocktails), I have been feeling pretty smug!  

 

The Holi Cow cooking classes for September…

 

Holi Cow Cooking Class Update: Cooking Class Update: The Curry Trail – learn how to use your spices to make curries from around Asia….Lamb Vindaloo, Sri Lankan Chicken Curry, Thai Green Prawn, Paneer in Almond Sauce, Rotis and Coconut Creme Brulees. The duration of the class is two hours and is followed by a sit down lunch. Bookings essential.

Date: Wednesday, 10th September 2014
Time: 6 for 6.30pm
Cost: R375 per person

 

Cooking Class Update: Curry 101 Hands on Class – learn how to use spices to make delicious spicy meals in a flash….Lamb Rogan Josh, Chicken Korma, Coconut Prawn, Mushroom and Chickpea Curry, Rotis and Chocolate Ganache Cake. The duration of the class is two hours and is followed by a delicious dinner. Bookings essential.

Date: Saturday, 13th September 2014
Time: 10 for 10.30am
Cost: R375 per person

 

 

And for those of you who love cooking and baking as much as I do, take a look at our KitchenAid Giveaway…all you have to do is spread the love….share the competition details on facebook or twitter and tag me in on it…with #KitchenAid #mela

 

Mela, the all new Indian show, will air on Sunday, 7th September at 10.30am on SABC 2!  I find watching myself on TV quite strange so I will probably be in the kitchen, making up one of these delicious cakes for dessert!  

 

Raspberry Sponge:

 

 

Ingredients

 

 

85ml hot water

80ml soft butter

250ml self-raising flour

10ml maizena

4 eggs

185ml sugar

5ml vanilla essence

Zest of 1 lemon

 

 

250g Mascarpone Cheese

60ml icing sugar, sifted

50ml fresh cream

300g fresh raspberries

 

 

Here’s how:

 

Pre-heat oven to 180°C.

Grease and line 2 x 20cm cake tins.

Combine the butter and hot water in a small bowl.  

Stir until the butter melts and leave aside to cool.

Sift the self-raising flour and maizena three times.

Whisk eggs in a large mixing bowl until light and fluffy.

Gradually add the sugar and continue whisking until the mixture leaves a trail visible for three seconds.

Fold the dry ingredients into the egg mixture.

Add the cooled liquid, vanilla essence and lemon zest and fold to combine.

Divide the mixture between the two prepared tins and bake for 12 – 15 minutes.

Turn the cakes onto a wire rack and leave to cool.

 

Whisk the mascarpone and icing sugar until smooth.

Pour the in the fresh cream and whisk for a few seconds.

Add a little more fresh cream if the mixture is too thick.

 

Place the cooled sponge on a serving platter.

Spread half the cream over the sponge.

Scatter half the raspberries over the cream and sandwich with the second cake.

Top the cake with the remaining cream and garnish with raspberries.