How To Make Apple Jelly Poke Cake


4 eggs
250 ml sugar
2 ml salt
250 ml flour
5 ml baking powder
125 ml apple jelly
37,5 ml boiling water


  • Beat the eggs until very creamy (at least 5 to 8 minutes)
  • Add the sugar.
  • Beat until smooth and creamy.
  • Add the flour, salt and baking powder.
  • Beat until smooth.
  • Pour the batter into a greased oven dish (see below)
  • Bake at 180 degrees C for 20 to 30 minutes.
  • Remove the cake from the oven.
  • Combine the apple jelly and boiling water togeter.
  • Mix until the jelly is runny.
  • Poke holes into the top of the hot cake using the back of a wooden spoon handle.
  • Pour the liquid apple jelly over the entire cake.
  • Leave the jelly to seep into the cake.
  • Serve with vanilla ice cream or custard.
  • This makes a delicious dessert!



Delicious Tomato And Cheese Pie


Puff pastry
Sweet Chilli sauce
Grated Cheddar cheese
Small tomotoes (cut in half)
Halloumi cheese (cut into small cubes)
Salt to tast
Fresh ground black pepper to taste
Basil Pesto


Roll the puff pastry out (not too thinly).
Place a strip of the rolled puff pastry onto a greased baking sheet.
Spread a thin layer of sweet chilli sauce over the pastry.
Sprinkle grated Cheddar cheese over the sweet chilli sauce.
Pack the small half tomatoes and the Halloumi cubes over the Cheddar cheese – see below.

unbaked tomato and cheese pie
Sprinkle with salt and freshly ground black pepper.
Place in a pre-heated oven at 180 degrees C for 15 to 20 minutes.
Remove from the oven and dab the Basil Pesto over the top of the hot pie…

See photograph…..


Serve hot….. and enjoy!!!!!

Cranberry Swirl Coffeecake


3/4 cup white sugar
2 eggs
2 cups all-purpose flour
1/2 cup sour cream
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon almond extract
1 (16 ounce) can whole cranberry sauce
1/2 cup slivered almonds

3/4 cup confectioners’ sugar
1 tablespoon warm water
1/2 teaspoon almond extract
Pan – 9" Tube
350 degrees for 50 minutes

Special Instructions:
Cream butter or margarine with sugar and add eggs one at time. Blend flour, baking soda, baking powder, and salt in separate bowl. With Mixer on low speed, add flour mix alternately with sour cream to butter mixture, ending with flour mix. Add 1 teaspoon of almond extract. Put half the batter in the bottom of the pan, then 1/2 the can of cranberry sauce. Repeat again with remaining batter and cranberry sauce, then sprinkle almonds on top. If desired, run spatula a few times through batter to swirl sauce and batter until desired look is achieved. Allow to cool slightly, then remove from pan and drizzle glaze on top.

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