Baking ‘Feverishly’

2017-06-28 06:00
PHOTOS: sourcedLemon poppy seed cake.

PHOTOS: sourcedLemon poppy seed cake.

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Mix the egg, oil, cream-style corn, and the dry ingredients together to form dough,

Add black pepper and crushed green chillies to taste

Press in a portion of the dough into greased muffin cups, top with filling and press on dough again, to cover the filling and seal it off.

Bake at 180°c until baked through.


4 eggs, separated

125 grams butter

250ml sugar

310ml flour


125ml sugar

60ml water

7.5ml baking powder

125ml milk

60ml lemon juice

50 grams blue poppy seeds

5ml lemon essence

1ml yellow food colouring


Beat the egg whites until peaks form and set aside.

Cream the butter, sugar and egg yolks.

Mix in the rest of the ingredients to form a batter.

Lastly mix in the egg whites.

Pour into 1-2 well-greased loaf pans .

Bake in a preheated oven at 180°c for 40-60 minutes depending on the size of the pan(s) or until a skewer comes out clean.

For the syrup: Boil the ingredients together until lightly coloured and gently spoon over the cooled loaf/loaves.


1 beaten egg

60ml oil

200 grams cream-style corn

500ml flour

15ml baking powder

5ml salt

black pepper and crushed green chillies to taste

saucy filling of your choice - chicken or steak

Variation: for spinach and feta scones, add a portion of the spinach and feta filling. Add in jalepenos or coloured peppers to taste. Recipes by Waheeda Tayob


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