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Archive for the tag “easy baking”

Lemon Meringue Pie

I recently made a confession to my friend and fellow blogger Nicola Meyer from the blog, Run on Coffee that I’d never made a Lemon Meringue Pie before. If you grew up in South Africa the chances are that you’ve made a Lemon Meringue Pie are pretty high, except of course if you’re me! In my defense though, I had a bad experience with a Lemon Meringue Pie and was put off in my mind, for life! It is for this reason the very sweet, sticky, traditional South African bake has never made it onto my top 10 list of customary dishes to create.
Lemon Meringue Pie
Nicola challenged me and asked me to try the Lemon Meringue Pie that she has been making for her family for many years, which they absolutely love. I trust my friend and her better judgement of food (I’ve got experience in her good food choices) and so set myself the task of baking this family favourite of theirs. Needless to say I’m a reformed Lemon Meringue Pie skeptic. Firstly the recipe is practical and easy to follow and most importantly the outcome is, in the words of my friend, amazing!
If you would like to make this delicious bake for your family, you will need:
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For the Pastry:
113g margarine
2 Tablespoons sugar
2 Tablespoons oil
1 egg
2 cups flour
1 ½ teaspoons baking powder
Cream the margarine and sugar then add oil. Add beaten egg, flour and baking powder. Divide the mixture in half. Press one half into a 20cm round oven proof pie dish and freeze the other half for later use. Prick the base and bake at 180C for 10 – 12 minutes.
1 tin condensed milk
½ cup of lemon juice
2 egg yolks
2 egg whites
2 Tablespoons of sugar
Mix condensed milk, lemon juice and beaten egg yolks. Add grated lemon rind if desired. Pour into the pie crust. Cover with the meringue which you made by beating the 2 egg whites, adding 50ml castor sugar gradually while beating until stiff consistency. Bake at 150C for approximately 30 minutes or until meringue is golden. Serve cold.

For the original recipe click here (
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Wholewheat Raisin Scones

A healthier alternative to the conventional scone.
Wholewheat Raisin Scones
You will need:
175g self raising flour
175g nutty wheat flour
85g cold butter (cubed)
175ml milk/buttermilk
1/4 tsp salt
3 Tbsp castor sugar
70g seedless raisins
1 egg mixed well
Combine dry ingredients, excluding raisins. Add cubed butter and rub into dry ingredients using fingertips until mixture resembles fine breadcrumbs. Add raisins. Add milk or buttermilk and mix to form a soft dough. If the mixture seems too dry, then add a dash more milk. Place dough onto a floured surface and pat down to form a rectangle about 2cm thick. Cut out scone shapes with a scone cutter, place on a baking tray, brush with egg wash and bake at 180 degrees Celsius for 15-20 minutes. Enjoy with jam and cheese or jam and cream.
Wholewheat Raisin Scone

Orange Cinnamon Tea Cake

I’ve drawn a bit of baking inspiration from my previous post, HERE. I enjoyed the Coffee and Cinnamon cake combination and so decided to try a different combination with my new winter flavour friend, Cinnamon. I decided on something fruity this time around and thought an orange flavor would go really well with the warm wintery taste of cinnamon, and it does.
Orange Cinnamon Tea Cake
To make this lovely tea cake, you will need:
1 whole orange
1.5 cups cake flour
1 tsp baking powder
1 tsp bicarb of soda
3ml ground cinnamon
2 eggs
1 cup sunflower oil
1 cup milk
Place the whole orange in a small saucepan and cover with water. Boil until soft. Approximately 45min to 1 hour. While the orange is boiling, sift flour, baking powder, bicarb and cinnamon in a bowl. Add the egg, sunflower oil and milk and beat well with an electric hand beater until mixture has reached a smooth consistency. Set aside.
Once orange is soft, remove from the pot and allow to cool. Cut into large chunks with the skin on. Place into a food processor and blitz to a thick pulp. Set 1 Tbsp aside. Add the remainder of the orange pulp to the cake mixture. Combine well.
Pour cake mixture into pre-greased 20cm round, deep based cake tin and bake in a preheated oven of 160 degrees Celsius for 50min or until a skewer comes out clean.
625ml sifted Icing sugar
50ml soft butter
50ml milk
1 Tbsp orange pulp that was set aside
Combine all ingredients for the icing until a smooth consistency. Ice cake.
Orange Cinnamon Tea Cake
Decorate with dehydrated slices of orange. Slice orange into medium to thick rounds. Place on a baking tray and dust with granulated sugar. Dehydrate in a pre-heated oven of 140 degrees Celsius for about 1 hour or until orange rounds start to dry out and feel hard. Switch oven off and allow to cool in oven. Arrange on icing.

Cinnamon Coffee hot water sponge cake

Until now I have never baked with a combination of cinnamon and coffee. I can however understand the “meant-to-be-together” union between these two warm, wintery ingredients. Both elements exude a homely, inviting smell as they merge in the warmth of the oven. The end result is a delectable and delicious addition to an afternoon cuppa.
Cinnamon Coffee hot water sponge cake
You will need:
3 eggs separated
250ml castor sugar
375ml cake flour
1ml salt
5ml ground cinnamon
2ml ground nutmeg
30ml butter or oil
125ml strong black coffee
15ml baking powder

A lovely soft spongy cake

A lovely soft spongy cake

625ml sifted icing sugar
50ml soft butter
2ml ground cinnamon
5ml instant coffee powder
50ml milk
Whisk egg yolks and sugar until thick and pale. Sift together salt, flour and spices. Add to egg yolk mixture and beat again. The mixture will be crumbly. Melt the butter in coffee and add to the cake mixture beating until smooth. Fold in the stiffly whisked egg whites and lastly add the baking powder. Pour into 2 x 20cm pre-greased cake tins. Bake at 180 degrees Celsius for 25 – 30 minutes or until a cake skewer comes out clean.
For the icing:
Mix all ingredients together until smooth. Once cooled completely you can proceed to ice the cake.
Thick, creamy butter icing

Thick, creamy butter icing

Hot Milk sponge cake recipe HERE

Peanut butter and coconut cookies

A debated topic in the running world is the subject of eating breakfast, especially when waking at the crack of dawn on a Saturday morning for a long run.
For me personally I battle to eat so early in the morning yet I know my body needs nourishment to cope with pending hunger pangs and excessive exercise conducive to distance running. I’ve tried many different forms of breakfasts, namely muesli, yoghurt, fruit and protein shakes but these have only left me with extreme cramps and a general sense of feeling uneasy while out on my run.
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Peanut butter has been hailed as one of the favourite food sources for athletes in sustaining satiety. It keeps one full for longer, is full of nutrients and maintains the all important glucose levels. Every runner who has experienced it (including myself) will tell you that “hitting the wall” because of glucose levels crashing is no joke, one’s dignity goes crashing too.
In my endeavor to find the perfect breakfast for those early morning runs, I decided to try a Peanut butter and coconut cookie. Not only is it simple to make, but it’s extremely delicious. You can size them to your own convenience, so putting 2 or 3 into a small packet, carrying in your running shorts for those long runs or when you just can’t eat something so early in the morning is very convenient.
You will need:
3 cups self raising flour
1 cup coconut
½ bottle peanut butter
2 eggs
1 cup sugar
125g butter
Pinch of salt
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Cream the butter and sugar until fluffy. Add eggs one at a time and beat well between additions. Add peanut butter to egg mixture and combine well. Add flour, coconut and salt together in separate bowl. Add flour mixture to peanut butter mixture till dough has formed. Roll mixture into small balls and place on a greased oven proof pan. Press lightly with a fork and back in a preheated oven at 180 degrees Celsius for 15-20 minutes.
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Chocolate Cream Pie

Unlike some of my previous recipes, this one is NOT BANTING FRIENDLY!
Despite all the warnings on social media (which I HAVE taken note of) regarding the dangers of sugar consumption and the addiction properties paralleled with that of cocaine, as an avid runner, I personally feel the need to indulge every now and then in something sweet. Not only does my body need it, but deserves it. Besides gulping down a few litres of Energade or Powerade after a long run, I do enjoy a large chunk of cake or pudding every so often. This particular dessert pie is extremely sweet resulting in only a small piece needed to satisfy those sugary cravings.
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You will need:
150g marshmallows
200g milk chocolate
1pkt Romany creams
1 cup cream
1 cup milk
75g butter
1 chocolate flake
Glazed cherries
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Combine marshmallows and milk in a saucepan. Stir until marshmallows have melted. Add chocolate and stir until melted and mixture is smooth. Allow to cool.
Crush Romany Creams and stir in the melted butter. Press into a greased pie dish and chill.
Whip cream and fold into the cooled chocolate mixture. Pour into the prepared crust. Decorate with flake and cherries.
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Mocha Almond Cake

Baking a cake dating back to the year I was born was quite challenging. Not only is the recipe dated back to the “ark age”, but baking blind without an image to gauge the outcome, and working in ounces and pounds (which I converted for your convenience) was testing. The cake itself is different in taste but really delicious if you like almond/marzipan flavours. With hints of coffee this recipe is truly a delectable pleasure to enjoy with your favourite cuppa. The original recipe is from Silwood Kitchen.
Mocha Almond Cake
For the cake you will need:
2 cups of cake flour
2 tsp baking powder
1tsp bicarbonate of soda
Pinch of salt
40g cocoa
2 tsp Nescafe Coffee
1 cup buttermilk
1 tsp almond essence
2 eggs
1 cup castor sugar
1 cup oil
Mocha Almond Cake
For the icing you will need:
150g Icing sugar (sifted)
75g butter
5ml coffee
15ml warm water
Combine all ingredients and mix well (smooth consistency)

Method for cake:

Sift together the flour, bicarbonate of soda, baking powder, salt, cocoa and coffee. Make a well in the centre and add the oil, buttermilk and almond essence. Beat until smooth. In a separate bowl, beat the eggs until thick and foamy. Gradually add the sugar, continue beating until very well blended. Fold egg mixture thoroughly into the batter. Pour mixture equally into 2 pre-greased 23cm round baking pans. Bake in a preheated oven at 180 degrees Celsius for 35 – 40 minutes. When cool, frost the top with icing.
Mocha Almond Cake

Mocha Almond Cake

Mocha Almond Cake

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