feast of eid recipes

Turkish Delight Cake….



IMG_3668You don’t need a special occasion to make up this delightful cake!  Any day can be a magical one with a slice of this Turkish Delight Cake!


This recipe was featured as part of the recipe feature in The Star and Daily News for Eid this year! I had no idea that there were so many fans of Turkish Delight…my kids call it the Narnia Cake because that’s when they first became really curious about this treat!


A slice of delicious.....A slice of delicious…..


I did the photos for the Eid feature and then popped past Broadacres Superspar to visit my mentor and ‘other mother’, Pat Tarr, who then ordered ten triple layer cakes for the store!  I dashed back to Holi Cow and got baking at speed!  


Cakes, cakes and more cakes!

Cakes, cakes and more cakes!


Just a quick word on pistachios…the price has gone through the roof and is now around R300 – R360 per kilogram! You could just use toasted flaked almonds instead of the pistachios if you don’t want to break the bank!


The response to the KitchenAid competition has been phenomenal!  I am delighted to be giving away one of my kitchen ‘must haves’ – check out the competition on the link, https://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/


Turkish delight cake



360g cake flour

300g sugar

25ml baking powder

2ml salt

125g soft butter

3 eggs

375ml full cream milk

15ml rose essence


For the Rose Icing

125ml butter

625ml icing sugar

2 x 250g cream cheese


A few drops of rose essence

A drop of red food colouring

50ml fresh cream

Turkish delight, to garnish

Pistachios, to garnish


Here’s how:

Place the cake flour, sugar, baking powder, salt and butter into a mixing bowl and use the paddle attachment to mix.

The ingredients should have a sandy consistency.

Lightly whisk the eggs and full cream milk and pour this into the flour/butter mix.

Add the rose essence and continue beating until the batter is smooth – do not over beat!

Tint the batter with food colouring and mix well while scraping the bottom of the bowl.

Divide the mixture into 3 x 20cm baking tins that have been greased and lined.

Bake in a pre heated oven at 170°C for 20 minutes.

Place the cakes on a wire rack and leave to cool.


To make the Rose Icing:

Beat the butter until light in colour and gradually add the sifted icing sugar.

Continue beating until the butter reaches a creamy consistency. 

Add the cream cheese and beat until smooth.  


Add the rose essence, fresh cream and pink food colouring and beat until the icing reaches a spreading consistency.

Sandwich the cakes with icing and then cover the top and side using a spatula.

Garnish with turkish delight pieces and pistachios.




Sugar ‘n Spice recipes: Peppered Crayfish Tails

Behind the scenes with Yudhika - Sugar 'n Spice

Behind the scenes with Yudhika – Sugar ‘n Spice

I awas delighted to find these fresh crayfish tails – the recipe was not on my list of dishes to prepare for the Sugar ‘n Spice ‘Feast of Eid’ show but I insisted on making a few last-minute changes to share my rare find with the viewers!

The tails are simmered in a fiery ‘South Indian’ style sauce, with aromatic curry leaves and a generous dose of black pepper! I add a little cream to soften the sharpness of the tomatoes – it’s not traditional but it works well. A note about tomatoes: I prefer using Spar tinned Italian tomatoes for this recipe – it gives you a consistently good sauce every time! I used a large AMC pot to prepare the tails and place them in a single layer so they cook evenly…remove the AMC pot from the heat once the tails start to curl – do not overcook the tails.

I prefer serving this with soft rotis or crusty bread. A pilau rice would also work nicely!

Sugar n Spice recipes with Yudhika - Peppered Crayfish tails!

Sugar n Spice recipes with Yudhika – Peppered Crayfish tails!

Peppered Crayfish

Serves 4

12 crayfish tails, shelled and de-veined
60ml sunflower oil or Spar light olive oil
5ml mustard seeds
5ml cumin seeds
1 large onion, finely chopped
7ml coarse salt
2 sprigs of curry leaves
15ml crushed garlic
15ml red chilli powder
2 x 400g tins Spar chopped tomatoes
10ml roasted ground coriander
5ml roasted ground cumin
2,5ml turmeric
100ml fresh cream
5ml sugar
10ml dried kasori methi
15ml freshly ground black pepper
Curry leaves and fresh coriander to garnish

Here’s how:

Heat the sunflower oil in a 40cm AMC electric roaster.
Add the mustard seeds and when the begin to splutter, sprinkle in the cumin seeds.
When the cumin seeds turn golden brown, add the chopped onion, salt and curry leaves.
Saute until the onions are light golden brown.
Add the crushed garlic and stir until fragrant taking care not to let it burn.
Add the red chilli powder and stir fry the onions for 3 – 5 seconds.
Add the tinned tomatoes, and stir well.
Sprinkle in the ground coriander, cumin and turmeric and simmer on a medium heat until the tomatoes soften.
Place the crayfish tails in the tomatoes and simmer until the tails change colour and start to coil up.
Add a little boiling water if the sauce is too thick.
Pour the fresh cream over the tails and add a pinch of sugar.
Use your fingertips to crush the kasori methi over the pan and simmer until the tails are cooked through.
Sprinkle the black pepper over the cooked tails and stir gently.
Garnish with curry leaves and coriander.

Yudhika’s tips:
Prawns can be used instead of crayfish.
Kasori methi can be found in Indian grocers.

Yudhika’s Sugar ‘n Spice recipes: Soji Squares

Sugar 'n Spice - Soji Squares

Sugar ‘n Spice – Soji Squares

Warm baked Soji Squares soaked in honey syrup…this quick and easy recipe will have you in and out the kitchen in a flash. This recipe is perfect served after a feast with tea or coffee…just for when you don’t feel like a creamy dessert.

I call these Soji Squares but they are also known as Basbosa. They are popular in the Middle East…they are sometimes topped with almonds or pistachios.

Basbosa or Soji Squares

Basbosa or Soji Squares

Soji Squares


250ml semolina or taystee wheat
100ml sugar
150ml cake flour
60ml grounds almonds
10ml baking powder
100ml melted butter
150ml full cream milk

150ml honey
100ml cold water
30ml orange blossom essence

Preheat the oven to 180 degrees celsius.
Place the semolina, sugar, cake flour, ground almonds and baking powder into a mixing bowl.
Whisk the dry ingredients to evenly combine.
Add the melted butter and milk.
Mix well until smooth.
Place the mixture in a well-greased oven proof casserole and bake for 25 – 30 minutes.
Remove from the oven and slice immediately.

Combine the honey and water in a small AMC pan.
Bring to the boil and simmer for 5 minutes – the syrup should not be thick.
Pour the orange blossom essence into the honey syrup and stir.
Pour the hot syrup over the soji squares as they come out of the oven.
Leave the squares to soak.
Serve garnished with rose petals or almonds.