jo borkett

Semolina Cake

Semolina Cake from Sugar n Spice

Semolina Cake from Sugar n Spice


There have been lots of requests for this recipe – I have posted it under the Sugar ‘n Spice recipe tab but here it is for easy reference!  This cake is one of the most popular ones from the tv show and it is perfect for tea time – no cream or frosting required.  Just dust the cake with a fine layer of icing sugar!  It is an absolute treat.




Don’t forget to enter the competitions that are still running – the Whirlpool microwave, AMC Paella pan and the KitchenAid blender are still up for grabs!!!








Semolina Cake


250g soft Spar butter

225g sugar

Zest of 1 lemon

3 eggs, separated

250ml self-raising flour, sifted

250ml semolina

280ml Spar Greek yoghurt

Icing sugar, to dust

Perfect for tea!

Perfect for tea!

Here’s how

Pre-heat oven to 180 degrees celsius.  Grease a 20cm bundt tin with non stick spray.

Place the egg whites in a metallic bowl and whisk with 30ml sugar until soft peaks form.

Cream butter and add the sugar gradually. Continue beating the butter until the mixture is light and fluffy.

Add the egg yolks one at a time with 2,5ml cake flour to prevent the mixture from curdling.

Add the self-raising flour and the semolina and mix well.

Pour in the yoghurt and beat well to combine.

Add half the beaten egg whites and lightly fold into the cake mixture.

Add the remaining whisked egg whites and lightly fold ensuring that the ingredients are well combined.

Bake in a preheated oven for 35 – 40 minutes or until a skewer comes out clean when the cake is tested.

Leave the cake to stand for 5 minutes before turning it out onto a wire rack.

Dust the cake with icing sugar when cool.

Yudhika’s Tips

Almond or rose essence can be used to flavour the cake batter.

All ingredients including the yoghurt must be at room temperature for the best results.

If you do not have a Bundt tin, use a round baking tin but ensure that you line the base and side of the tin with baking paper.

Orange zest can be used instead of lemon zest.


The Big Move….

Sugar 'n Spice

Sugar ‘n Spice

I think most of you have heard me ramble on about my first cooking show on Saffron TV.  I talk about it often but then again, who wouldn’t?  It’s been a big marker in my cooking career.  I received a mail from Ushi Goshalia, Saffron TV Channel Manager, a few weeks ago with the most surprising news….Sugar ‘n Spice will now be aired on The Home Channel!

After the initial surprise, I am pleased – in fact, way more than pleased…delighted….no more than delighted…so while I mull over the right words to describe how I feel about my big move, I will share the details with you!

Here is a link on ‘The Home Channels’ website:

The show goes out at the following times…

Monday 2pm
Wednesday 6pm
Thursday 11pm
Friday 10am
Saturday 8:30am and 5:30pm
Sunday 12pm and 9:30pm

Once again, I can’t thank my support team aka sponsors who have played such a big part in bringing the show to life!  AMC cookware for every pot I could possibly imagine (small, medium, large and super king sized – nothing was struck off the list), My Spar for the ingredients (believe me, there was a long list), Jo Borkett for the lovely wardrobe and Whirlpool for the amazing kitchen appliances!

Yudhika’s Chocolate Volcanoes….

Yudhika's Chocolate volcanoes aka fondants

Yudhika’s Chocolate volcanoes aka fondants




Sugar ‘n Spice is my first very own tv show….I loved every moment of shooting the show and the production team were amazing. I was terribly spoilt on shoot days – my hair and make up was done by Alexa Wilson, I was terrible spoilt with a flash new wardrobe from Jo Borkett and her team, and I got to cook in my AMC cookware all day dressed to the nines while sipping on G & T’s!




Thirteen episodes seemed daunting and I was in a complete tizz about which recipes to choose….just twenty six recipes from my whole love affair with food… was a tough choice.




On this weekend’s Sugar ‘n Spice menu is Chocolate Volcanoes – they are actually chocolate fondants but my kids prefer calling them volcanoes…they are wickedly decadent for kids and adults too!  Think of a moist sponge that has melted Lindt chocolate centres….dolloped with cream and served with fresh cherries.  Chilli butter prawns are the main course and this is another decadent treat….you could have this menu done in minutes and it certainly is impressive.


A word on the volcanoes – I would suggest baking them for 12 – 14 minutes in Johannesburg.  The altitude does affect the cooking time….the higher you go, the longer it takes to bake….If you are baking at sea level, please reduce the cooking time.  I would recommend you check the volcanoes after 10 minutes.  The measurements for this recipe are in GRAMS!

Chilli Butter Prawns

Chilli Butter Prawns


Chilli Butter Prawns


Serves 6


2kg frozen prawns (16/20), shell on

Salt to season

50ml Spar sunflower oil

8 cloves garlic, crushed

10ml red chilli powder

65g Spar butter

1 lemon, juiced

200ml chopped coriander



Defrost the prawns.

Use a sharp kitchen scissors to cut from the head through to the tail.

Use the tip of a knife to remove the dark vein.

Gently rinse under cold running water and drain.

Season the prawns with salt.

Heat a large AMC chef’s pan and when it is smoking hot pour in the sunflower oil.

Place the prawns in a single layer and turn them when they are light golden brown.

Add the garlic and red chilli powder.

Stir for a few seconds before adding the butter.

Simmer for a minute.

Remove the pan from the heat and add the lemon juice.

Sprinkle the chopped coriander in and toss lightly.

Serve immediately with fresh crusty bread.



Picture perfect volcanoes!

Picture perfect volcanoes!



Chocolate volcanoes (fondants)  – makes 6 – 8 depending on the size of the ramekin





200g soft Spar butter, not melted

240g Spar icing sugar

200g dark chocolate, 70% cocoa – I used Lindt!

4 large eggs

4 egg yolks

60g cake flour

30g cocoa powder


Whipped cream, to serve

Fresh berries, to garnish



Volcanoes with melted chocolate centres...served with a dollop of cream!

Volcanoes with melted chocolate centres…served with a dollop of cream!

Here’s how:


Pre-heat oven to 190 degrees Celsius.

Melt the chocolate in a bowl over gentle simmering water.

Leave the chocolate to cool.

Grease the ramekins with butter and dust with cake flour.

Shake off excess flour.

Cream butter and gradually add the icing sugar.

Continue creaming the mixture until light in colour and fluffy.

Add eggs one at a time with a teaspoon of the cake flour to prevent curdling.

Add the egg yolks and continue beating until well combined.

Pour in the cool melted chocolate and gently fold into the creamed mixture.

Sift the cocoa powder and flour in and fold again.

Spoon the mixture into prepared ramekins and place on a baking tray.


Bake for 12 – 14 minutes – the chocolate centres should be wobbly and the molten chocolate centres hot when tested with a skewer.

Leave to rest for a minute before un-moulding.


Serve with a scoop of whipped cream and fresh berries.