Print

Rooibos & Orange Tiramisu

A South African soul in an Italian body. Rooibos and orange in the most velvety, cloud-like tiramisu you'll ever make.

Course Dessert

Cuisine Italian, South African

Keyword easy dessert, no-bake desserts

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Setting Time 8 hours hours

Total Time 9 hours hours

Servings 6 servings

Equipment

• hand or stand mixer

Ingredients

THE ROOIBOS SOAK

• 6 rooibos tea bags or 4 tbsp loose leaf
• 400 ml boiling water
• 4 strips orange peel from 1 orange – pith removed
• 1 vanilla pod split (or 1 tsp vanilla essence/extract)
• 100-125 ml brandy

THE CREAM

• 500 g mascarpone cold
• 4 large eggs separated
• 80 g caster sugar
• 1 rooibos tea bag
• zest of 1 large orange – finely grated
• 1 pinch fine salt

ASSEMBLY

• 200 g savoiardi ladyfingers

TO FINISH

• 15-20 g Dutch-process cocoa powder

Instructions

• Steep tea bags in boiling water for 8 minutes. While still hot add orange peel and vanilla pod. Cover and infuse 15 minutes, remove everything. Stir in brandy. Cool completely.
• Place egg yolks, sugar and the contents of the one rooibos tea bag in a heatproof bowl over barely simmering water – bowl must not touch the water. Whisk continuously until pale, thick, and ribboning, about 4 to 5 minutes (or until it reaches 60℃). Remove from heat, whisk in orange zest, cool slightly.
• Add cold mascarpone to the cooled yolk mixture. Fold gently until smooth.
• Add a pinch of salt to the egg whites and whisk to firm glossy peaks.
• Fold egg whites into the mascarpone mixture gradually, one large spoonful at a time. Stop when the cream looks thick and holds itself – you will likely use about half the whites. Trust your eye.
• Pour cooled rooibos soak into a shallow dish. Dip each ladyfinger 2 to 3 seconds per side.
• Break ladyfingers to fit your glasses. Layer biscuit then cream. Repeat if you have deeper glasses
• Cover and refrigerate minimum 6 hours, ideally overnight. Otherwise it is too runny.
• Dust generously with cocoa powder through a fine sieve.

Notes

• Brew the rooibos strong – taste it before it cools. It should be bold and clearly rooibos.
• Whip all 4 whites but only fold in about half. Stop when the cream looks thick and holds itself.
• Bowl must not touch the water on the bain marie – you are tempering, not scrambling.
• Better made the day before. Add garnish just before serving.

Frequently Asked Questions

Why You’ll Love This Recipe

• Soft, tender crumb from the olive oil
• Toasted pistachios add depth without heaviness
• Raspberry jam balances the richness
• Thyme buttercream adds a subtle, unexpected flavour
• Freezing the layers makes assembly easier and neater
• Not overly sweet, but still feels like a proper cake

Ingredients and Substitutions

Grab all your ingredients! View the recipe card below for a full list of all the ingredients and measurements.

Pistachios: Toasted and ground for a deeper flavour

• Substitute: Almonds or hazelnuts
• Variation: Leave out for a plain olive oil cake

Olive oil: Keeps the cake soft and moist

• Substitute: Use a neutral oil if needed
• Variation: Use a mild fruity olive oil for more flavour

Raspberry jam: Adds brightness and contrast

• Substitute: Blackberry jam or a mix of both
• Variation: Use a homemade berry compote

Thyme: Gives the buttercream a light herbal note

• Substitute: Leave out for a classic buttercream
• Variation: Infuse thyme into warm cream for a stronger flavour

Fresh raspberries: Used for topping

• Substitute: Blackberries or mixed berries
• Variation: Keep it simple or add chopped pistachios

Print

Pistachio Olive Oil Cake with raspberry Jam & Thyme Buttercream

A tender olive oil cake layered with nutty pistachios, filled with rich blackberry jam, and finished with a soft thyme buttercream. Topped with fresh blackberries and raspberries, this cake feels like late summer on a plate.

Course Dessert

Cuisine Modern European-inspired

Keyword bakery style cake, elegant cake recipe, fresh raspberry cake, herb buttercream cake, layered cake recipe, nutty olive oil cake, olive oil cake, pistachio cake, pistachio dessert, pistachio olive oil cake, raspberry cake, raspberry dessert, raspberry layer cake, summer cake recipe, thyme buttercream

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Freezing time 8 hours hours

Total Time 9 hours hours 20 minutes minutes

Ingredients

Olive Oil Pistachio Cake

• 3 large eggs
• 1 ½ cups 300g sugar
• 1 cup + 2 tbsp (225g) olive oil
• 1 ¼ cups 284g milk
• 1 tsp vanilla essence
• ½ tsp almond essence
• 3 cups 360g cake flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp salt
• ¾ cup 100g pistachios, toasted and finely ground

Filling

• ½ to 1 cups raspberry jam

Thyme Buttercream

• 1 ½ cups 340g unsalted butter, softened
• 3 to 4 cups 360-480g powdered sugar
• 2 tbsp milk or cream
• 1 tsp vanilla extract
• 1 to 1 ½ tsp finely crushed dried thyme or 2 tsp fresh, very finely minced
• pinch of salt

Garnish

• Fresh raspberries about 1 punnet
• Chopped pistachios
• Optional: small thyme sprigs

Instructions

Prepare the Cake

• Preheat oven to 180℃/350℉. Grease and line two 20 cm (8-inch) cake pans.
• In a stand mixer, whip eggs and sugar on high speed for 5 to 6 minutes until pale and voluminous.
• Slowly stream in olive oil, then mix in milk, vanilla, and almond extract.
• In a separate bowl, whisk flour, baking powder, baking soda, salt, and ground pistachios.
• Fold dry ingredients into wet until just combined.
• Divide batter evenly between pans.
• Bake 35 minutes, until golden and springy.
• Cool completely. Wrap cake layers tightly in cling wrap and freeze overnight for best results.

Make the Thyme Buttercream

• Beat butter until smooth and fluffy.
• Gradually add powdered sugar until incorporated.
• Add milk, vanilla, thyme, and salt.
• Beat until light, airy, and spreadable.

Assemble the Cake

• Level the cake layers.
• Place first layer on cake stand.
• Spread a thin layer of buttercream.
• Pipe a border of buttercream around the edge.
• Fill center with a layer of raspberry jam.
• Top with the second layer of cake.
• Pipe/smooth the rest of the buttercream on top of the cake.

Finish

• Top with fresh raspberries. Sprinkle with chopped pistachios, and a dusting of icing sugar.

Notes

• Wrapping and freezing the cake layers overnight makes them easier to handle and results in cleaner slices.
• Level the cakes after freezing for neat, even layers.
• Toast the pistachios before grinding to deepen their flavor and add a warm, nutty note.
• Keep the jam layer thin for balance.
• This cake tastes even better the next day as the flavors settle together.

Frequently Asked Questions

Frequently Asked Questions

Why You’ll Love This Recipe

• Moist and syrupy with tender apple pieces
• South African classic with a modern touch
• Simple one-bowl batter using everyday ingredients
• Not overly sweet, with a comforting warm sauce
• Ideal for Sunday lunch or when guests pop in

Ingredients and Substitutions

Grab all your ingredients! View the recipe card below for a full list of all the ingredients and measurements.

• Tinned tart apples: Peeled and cored for convenience.
  • Substitute: Bread flour can be used as a substitute, but cake flour is best for achieving lightness.
• Eggs: Binds and adds richness.
• Brown sugar: Warmer flavour than white sugar.
  • Substitute: White sugar, but the final taste will be lighter.
• Vanilla essence: Adds aroma.
  • Variation: Try almond essence or mixed spice for variation.
• Milk: Contributes to the sponge texture.
• Melted butter: For richness.
• Cake flour: The base of the batter.
  • Substitute: All-purpose flour is fine.
• Baking powder: Helps it rise.
• Salt: Enhances the overall flavour.
• Optional Add-ins
  • Toasted milk powder: Adds a nutty depth.
  • Chopped pecans: Crunch and flavour.
• For the Sauce
  • Ideal Milk: Key to the flavour.
  • Cream: Makes the sauce smooth.
  • Brown sugar: Light sweetness – less than traditional syrupy puddings.
  • Vanilla essence: Adds warmth.

Print

Apple Malva Pudding Tart (Korslose Appeltert met sous)

A nostalgic twist on a South African favourite, this Apple Malva Pudding Tart (Korslose Appeltert met sous) combines the soft, syrupy texture of malva pudding with the sweet-tart flavour of baked apples and a delightful twist with toasted milk powder. Easy to make and irresistibly comforting, it's a no-crust, no-fuss dessert topped with a creamy evaporated milk sauce. Perfect for Sunday lunch or a cosy night in.

Course Dessert

Cuisine South African

Keyword baked desserts, easy baking, one bowl recipe, pudding, tart

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 6 servings

Ingredients

Pudding batter

• 1 tin approx. 1 3/4 cups tart apples, drained
• 2 eggs
• 3/4 cup brown sugar
• 1 tsp vanilla essence
• 1/3 cup milk
• 1/4 cup butter melted
• 1 cup cake flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 Tbsp toasted milk powder optional but highly recommended
• 1/2 cup chopped pecans optional but highly recommended

Sauce

• 1 tin evaporated milk just under 1 1/2 cups
• 1/2 cup cream
• 1/3 cup brown sugar
• 1 tsp vanilla essence

Instructions

• Beat eggs, sugar, and vanilla.
• Add milk and melted butter.
• Sift dry ingredients and fold/gently mix into the wet mix. Do not overmix.
• If using pecans, spread the pecans onto the base of your greased tart dish.
• Spoon into greased tart dish and press the apples into the batter until almost submerged entirely.
• Bake at 180℃ (160°C fan forced) for 30 minutes.
• Make the sauce by combining all the sauce ingredients into a small pot/saucepan and stir until the sugar is dissolved.
• Remove the tart from the oven once baked and poke holes all over with a fork.
• Once poked, immediately pour over the sauce.
• Tip: Slowly pour sauce over baked tart, letting it absorb before adding more.

Frequently Asked Questions

Why You’ll Love This Recipe

• Perfect for Braais and Gatherings – This five-bean salad pairs brilliantly with grilled meats, and it’s even better when made ahead, making it ideal for entertaining.
• Vegan-Friendly Option – Skip the mozzarella or swap it with extra-firm tofu to create a filling, protein-rich vegan main.
• Packed with Flavour and Texture – The combination of roasted peppers, tender beans, and a bold dressing delivers a flavour and texture experience in every bite.
• Nutritious and Wholesome – This five-bean salad is a nutritious addition to any table with its mix of beans, fresh veggies, and olive oil.

Ingredients and Substitutions

Grab all your ingredients! View the recipe card below for a full list of all the ingredients and measurements.

• Green beans: Adds a fresh crunch.
  • Substitute: Snap peas or asparagus for a different texture.
• Four-bean mix: A hearty, protein-packed base.
  • Substitute: Any canned beans you love – like chickpeas or kidney beans – work well here.
• Large bell peppers: Adds sweetness and a touch of smokiness when roasted.
• Red onion: Provides a slight bite to balance the sweetness.
  • Substitute: White onion or spring onions for a milder flavour.
• Garlic: Adds depth to the dressing.
  • Substitute: Garlic powder if fresh isn’t available.
• Olive oil: Base of the dressing, adding smoothness.
  • Substitute: Avocado oil for a slightly nutty flavour.
• Red wine vinegar: Brings a tangy kick to the dressing.
  • Substitute: Apple cider vinegar for a fruity acidity.
• Honey: Sweetens and balances the vinegar.
  • Substitute: Granulated sugar or agave syrup for a vegan-friendly option.
• Salt and pepper: Enhances all the flavours.
• Mozzarella balls (optional): Adds creaminess if desired.
  • Substitute: Crumbled feta cheese for a salty, tangy contrast.
• Flat-leaf parsley: Adds a fresh, herbal note.
  • Substitute: Fresh basil or coriander for a unique flavour.

Print

Festive Five-Bean Salad with Roasted Peppers and Green Beans

Perfect for braais, potlucks, or as a make-ahead side dish! This five-bean salad features a tangy honey-vinegar dressing and fresh veggies.

Course Main Course, Side Dish

Cuisine Italian, Mediterranean, South African

Keyword easy side dish, festive, healthy, make ahead, meal prep, potluck

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 side servings

Ingredients

• 600 g green beans trimmed and sliced into 2.5cm pieces
• 2 cans (410g) four-bean mix rinsed and drained
• 2 large bell peppers
• 1 small red onion finely chopped
• 3 garlic cloves minced (or 3 tsp garlic)
• 2/3 cup olive oil
• 1 cup red wine vinegar adjust to taste
• 4 tbsp honey or sugar
• 1 tsp salt to taste
• 4-6 tbsp flat-leaf parsley chopped
• 1 cup mozzarella balls or cubed feta cheese Optional

Instructions

• Roast the Peppers: Place peppers over an open flame until charred on all sides. Transfer to a container with a lid, close it, and allow them to steam until the skin softens. Peel, deseed, and chop into 1cm pieces.
• Blanch the Green Beans: Blanch green beans in boiling water for 6–7 minutes, then transfer to an ice bath to cool. Drain and set aside.
• Prep Remaining Ingredients: Finely chop the red onion, and rinse the canned beans thoroughly. Allow beans to drain.
• Assemble Salad: In a large container with a lid, add the green beans, four-bean mix, roasted peppers, red onion, and mozzarella if using.
• Make Dressing: In a bowl or jar, whisk together olive oil, red wine vinegar, honey, minced garlic, salt, and pepper.
• Combine and Marinate: Pour the dressing over the salad ingredients. Close the lid and shake to combine, or stir well. Adjust seasoning to taste.
• Chill and Serve: For the best flavour, refrigerate overnight before serving. Adjust tanginess by adding more vinegar or more honey/sugar if needed.

Frequently Asked Questions

Why You’ll Love This Recipe

• Warm, autumnal flavours: The pumpkin spice blend gives these Pumpkin Spice Cookies a cosy, comforting feel.
• Perfect texture: The oats and coconut add the ideal crunch, balanced by the creamy white chocolate coating.
• Simple and customisable: Easy to make with ingredients you likely already have on hand. Switch up the chocolate or add your favourite mix-ins.
• Ideal for gifting: These cookies make great gifts, especially when packed in a pretty box or jar.

Ingredients and Substitutions

Grab all your ingredients! View the recipe card below for a full list of all the ingredients and measurements.

• Butter: Adds richness and moisture to the cookies.
  • Substitute: Bread flour can be used in a pinch, but cake flour is best for lightness.
• Light Brown Sugar: Sweetens with a hint of caramel.
  • Substitute: Coconut sugar for a more natural sweetness.
• Golden Syrup: Adds smooth, rich sweetness.
  • Substitute: Honey or maple syrup can be used, but it will slightly alter the flavour.
• Vanilla Essence: A subtle sweet aroma.
• Bicarbonate of Soda: Helps the cookies rise.
• Pumpkin Spice: The key to that autumnal flavour.
  • Pumpkin Spice Mix: 1 tablespoon cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, 1 teaspoon mixed spice or allspice, 1/4 tsp ground black pepper.
• Toasted Milk Powder (optional): Adds depth and a beautiful browned butter flavour.
  • Substitute: You can skip this or use non-toasted milk powder.
• Oats: Adds texture and heartiness.
  • Substitute: Gluten-free oats work well for a gluten-free version.
• Desiccated Coconut: For a tropical twist and extra texture.
  • Substitute: Swap with chopped nuts or extra oats.
• Cake Flour: Provides a light and tender cookie.
  • Substitute: All-purpose flour works too, though cake flour yields a finer crumb.
• Melted White Chocolate: For dipping or spreading on top.

Print

Pumpkin Spice Cookies with Oats, Coconut, and White Chocolate

Warm and cosy Pumpkin Spice Cookies packed with oats, coconut, and finished with a white chocolate dip. Perfect for a holiday treat or gifting.

Course Dessert

Cuisine American, South African

Keyword easy baking, edible gifts, fall recipe, spiced cookies

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 54 cookies

Ingredients

Cookies

• 250 g butter 1 cup / 2 sticks
• 1 cup light brown sugar 200g
• 4 tablespoons golden syrup ¼ cup
• 1 teaspoon vanilla essence
• 1 teaspoon bicarbonate of soda baking soda
• 2 tablespoons pumpkin spice see recipe below
• 2 tablespoons toasted milk powder optional
• 1 cup oats 90g
• 1 cup desiccated coconut 85g
• 2 cups cake flour 250g

To decorate

• 220 g melted white chocolate 8 oz

Pumpkin Spice Mix

• 1 tbsp cinnamon
• 1 tsp dried ground ginger
• 1 tsp ground nutmeg
• 1 tsp mixed spice or allspice
• 1/4 tsp ground black pepper

Instructions

• Preheat your oven to 175°C (350°F) and line two baking trays with baking paper.
• Cream together the butter and light brown sugar until light and fluffy.
• Add golden syrup, vanilla essence, pumpkin spice, and toasted milk powder (if using). Mix thoroughly.
• Stir in the oats, coconut, and flour until a crumbly dough forms.
• Use a tablespoon measuring spoon to scoop out dough, press it into the spoon, and place it on the baking sheet about 2 cm (1 inch) apart.
• Flatten each cookie slightly with a fork and bake for 15 minutes, rotating trays halfway.
• Allow the cookies to cool completely, for at least 1 hour.
• Melt white chocolate and dip each cookie, pressing lightly to spread chocolate underneath. Let set before storing in an airtight container.

Video

Notes

• You can use pre-mixed pumpkin spice but here in South Africa we don’t get that so I made my own.
• You can also dip one cookie in the white chocolate and sandwich two halves together to make cute little sandwich cookies.
• If you want to go lighter on the chocolate, you can also drizzle the white chocolate over instead of dipping.

Frequently Asked Questions

Why You’ll Love This Recipe

• Warm and Spiced: Perfect for chilly weather or when you’re in the mood for something comforting.
• Sourdough twist: Adds a subtle tang that beautifully complements the sweetness and spices.
• Make-ahead friendly: You can enjoy these Cape Malay Koesisters fresh, or fry them in advance, freeze, and simply defrost when needed. Just steep them in the syrup right before serving for that perfect, sweet finish.
• Customisable: You can make them with sourdough or use instant yeast if you’re short on time.

Ingredients and Substitutions

Grab all your ingredients! View the recipe card below for a full list of all the ingredients and measurements.

• Cake flour: Gives these koesisters their soft, pillowy texture.
  • Substitute: Bread flour can be used in a pinch, but cake flour is best for lightness.
• Aniseed, cinnamon, cardamom, ground ginger, mixed spice: The essential spice mix that brings warmth and fragrance to the dough.
  • Variation: Add a pinch of nutmeg for extra warmth, or skip the ginger for a more subtle flavour.
• Citrus peel zest (optional): Adds a refreshing hint of citrus associated with Cape Malay Koesisters. Naartjie is best but clementine zest also works wonderfully here.
  • Substitute: You can use lemon or orange zest if naartjies aren’t in season or not available where you live.
• Castor sugar: Provides just the right amount of sweetness to the dough.
• Sourdough starter: Gives these koesisters the rising power and a unique depth of flavour.
  • Substitute: If you don’t have the patience and want to use commercial yeast instead – check out this blog for a yeasted version.
• Butter: Adds richness to the Cape Malay koesister dough, making it soft and melt-in-your-mouth delicious.
  • Substitute: Margarine works if you don’t have butter on hand.
• Milk and water: These form the liquid base, giving the dough its soft texture.
  • Substitute: For a dairy-free version, swap the milk for almond or oat milk.
• Egg: Helps bind the dough and contributes to its soft texture.
• For the syrup: Sugar, water, cinnamon stick, star anise, cardamom pods, and optional naartjie peel create the perfect sticky glaze for soaking the fried dough.
• For rolling: Unsweetened desiccated coconut for that final iconic koesister touch.
• Oil for deep frying: A neutral frying oil like Canola or sunflower oil is best for achieving that perfect golden brown colour.

Print

Cape Malay Koesisters with Sourdough

Soft, spiced doughnuts fried to golden perfection and soaked in a rich, aromatic syrup. Infused with cinnamon, cardamom, and ginger, and made extra fluffy with a sourdough starter, these Koesisters are crispy on the outside and melt-in-your-mouth delicious on the inside. A sweet, fragrant treat worth the wait!

Course Breakfast, Dessert

Cuisine Cape Malay, South African

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Proofing Time 5 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 20 koesisters

Ingredients

For the dough:

• 300 g cake flour ~2½ cups
• 4 tsp aniseed
• 2½ tsp cinnamon
• 2 tsp ground cardamom
• 1 tsp mixed spice
• 1.5 tsp ground ginger
• 2 tsp naartjie/clementine zest optional
• ½ tsp salt
• 55 g castor sugar
• 25 g melted butter 1½ tbsp
• 1 tsp vanilla essence
• 120 ml milk ½ cup
• 100 ml water slightly less than ½ cup
• 70 g sourdough starter ¼ cup
• 1 large egg

For the syrup:

• 3 cups water
• 3 cups sugar
• 1 cinnamon stick
• 2 star anise
• 3 lightly crushed cardamom pods
• Naartjie/clementine peel optional
• ¼ cup extra water if syrup thickens

For rolling:

• 50 g unsweetened desiccated coconut about 1 cup

For frying:

• 2 tbsp oil for hands
• Oil for deep frying

Instructions

• Whisk together the melted butter, vanilla essence, milk, water, sourdough starter, and egg until combined well.
• Mix the dry ingredients in a large bowl.
  
• Mix the wet with the dry ingredients.
  
• The dough will be very wet—don’t add more flour. Lightly oil the top and let it rise in a warm place for 5-6 hours.
  
• Once doubled in size, flour a surface generously, tip out the dough.
  
• Flour the top of the dough generously and cut wide strips (around 6cm ~2¼ inches) using a bench scraper or large knife.
  
• From the strips, cut smaller pieces perpendicularly around 3cm (~1¼ inches) wide and shape into oval shapes (around golf ball size).
  
• Place each oval 1-2cm apart on a greased or floured baking tray.
• After shaping the dough, let it rest for 10-20 minutes.
• While the dough rests, heat oil to 180°C (350°F), then lower the temperature sligthly and fry the dough balls, about 3 minutes per side, until deep golden brown.
  
• Place the fried dough balls on a cooling rack or tray lined with paper towel to soak up the excess oil.
• Make the syrup by simmering all syrup ingredients on low heat for 10-15 minutes. Do not let it boil rapidly. The syrup should remain watery and not get thick.
  
• Steep the fried dough balls in the simmering syrup for 3-4 minutes per side.
  
• Roll each ball in desiccated coconut.
  
• Serve warm or store in an airtight container for max 1-2 days.

Video

Notes

• I like my koesisters properly steeped so I leave them a little longer until they feel heavy.
• This dough is sticky so make sure to oil your hands when handling the dough.
• When cutting the dough – don’t be tempted to go bigger, these puff up a lot in the oil. So go about half of the size you want them to be when finished frying. 
• You can freeze the koesisters before soaking them in syrup. Store in a Ziploc bag and, when ready to eat, defrost for about an hour, then dip them in the hot syrup and roll in coconut to enjoy fresh.

Frequently Asked Questions