I absolutely love this recipe. I think it was originally from the Sainsburys magazine. I have made it a few times and it’s a great recipe that can be eaten straight away and doesn’t require a long time to mature. It’s delicious served with a delicious strong cheddar cheese and a dry sherry. Perfect for a tree decorating afternoon!
If you do make it ahead of Christmas, wrap in tinfoil and add a capful of sherry once a week.
FIG, ORANGE & PISTACHIO FRUIT CAKE
For the soaked fruit
250g Dried Figs, chopped
100g dried apricots, chopped
200g dates, chopped
150g dried cranberries
500g dried fruit mix
grated zest & juice of 2 large oranges
100ml sherry or brandy
For the cake
275g muscovado sugar
3 tablespoons treacle
4 large eggs, beaten
100g pistachio nuts, chopped
350g plain flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon all spice
100g ground almonds
1. For the soaked fruit, place it all in a bowl, with the orange juice, zest, and sherry, cover and leave for 3-4 hours or preferably overnight.
2. For the cake, preheat the oven to 160oC, grease and line a 20cm tin, making sure the paper comes above the rim by at least 3cm.
3. cream the butter and sugar until light and fluffy, and the recall, and eggs beating well, add the remaining ingredients and stir to combine
4. Spoon into the prepared cake tin, smooth the top and pop in the oven.
5. Bake for 3.5 hours or until a skewer inserted in the centre comes out clean. If the cake browns on top beefier baking all the way through cover with a piece of tinfoil.
6. Once cooked allow to cool in the tin, poke holes in the cake with a skewer and pour over a shot of sherry.
7. Remove from tin, decorate with gold glitter and serve !
Thank you Nestling Photography for the gorgeous pics of Ms S decorating the tree with my collection of decorations , shot at their beautiful Paradigm Studio
EASY CHRISTMAS FRUIT CAKE
100g glacé cherries
160g candied mixed peel
100g silvered almonds
175 g chopped dates
¾ cup brandy or sherry
320g brown sugar
250g soft butter
370g plain flour
¼ tsp bicarbonate of soda
5g ground cinnamon
5g ground allspice
2-3 tablespoons brandy or sherry, extra
1. Place the raisins, cherries, sultanas, currants, mixed peel, almonds and dates in a bowl and pour over the brandy.
2. Cover and allow to macerate for at least 8 hours or overnight, and if you running out of time simply pop it all in the microwave and blitz it on medium heat for 10 minutes.
3. Preheat the oven to 140ºC
4. Place the butter and sugar in a bowl of an electric mixer and beat until light and creamy.
5. Gradually add the eggs and beat well
6. Place the butter mixture, soaked fruit mixture, flour, bicarbonate of soda, cinnamon and allspice in a large bowl and stir to combine.
7. Line a 20cm round cake tin with two layers of non-stick baking paper.
8. Spoon in the mixture and bake for 2 hours or until cooked when tested with a skewer.
9. Pour over the extra sherry or brandy while the cake is still hot.
10. Cool in the tin. Remove, pour a tot or two ( be generous!) of sherry over the cake and EAT ! Or, wrap in tinfoil and feed with a tot of sherry once a week to mature or until ready to ice.
This cake may be stored in an airtight container for up to two months.
I don’t usually decorate our Christmas cakes, because we are more into the cake than the icing, if you’re a purest and like both, here’s what I did 😉
I covered the cake in homemade marzipan and fondant icing. I then made royal icing and covered ice cream cones in royal icing, edible glitter and sugared rosemary.
Styling & Recipes : Taryne Jakobi
Photography: Nestling Photography
Shot on location at Paradigm Studios
Has September been good to you friends ? I feel like most of the time the months just pass by in a blur. At the beginning of the year after a significant health scare I resolved to slow down, and literally live slowly. I have over the past 5 years focused on living an “examined life” taking the time to pause and reflect. However I realized that even though I was doing this, it was in retrospect, and not necessarily in the moment. More past tense review than present tense presence, if that makes any sense ?
Friday favorites gives me the opportunity to do both, look back on something I did and enjoy again in the present.
Looking through my archives I was surprised to see that I hadn’t shared these fun and flowery images I did last year – so pretty and messy, much like my life … and just the way I like it !
Thank you Nicole Louw Photography
Styling & concept Taryne Jakobi
Today is a public holiday in South Africa called Heritage Day, and I love it! I especially love the way businesses and schools have embraced this “new” holiday, encouraging learners and employees to dress in cultural attire and hold functions and events to celebrate the day in whatever way is relevant to them.
The Department of Arts and Culture describes Heritage Day on its website as a day that, ” recognizes and celebrates the cultural wealth of our nation. South Africans celebrate the day by remembering the cultural heritage of the many cultures that make up the population of South Africa.
AIMS AND OBJECTIVES OF COMMEMORATING HERITAGE MONTH AND HERITAGE DAY
- To celebrate South Africa`s cultural heritage;
- To recognise the role of cultural and heritage institutions in the preservation and educating our nation about South Africa’s rich heritage.
- To promote access of South Africa’s cultural and heritage institutions.
- To create a platform for communities to showcase different aspects of South Africa’s diverse heritage;
- To ensure that heritage landscapes of all cultural groups is not suppressed, threatened but celebrated
- To continue with a national process of uniting all South Africans as people of one nation irrespective of race, creed, and orientation
- To contribute to the education of the South African youth with a special emphasis on arts, culture and heritage learning area;
- To help bridge the intergenerational gap in the transmission of indigenous knowledge, skills and techniques “
However you choose to celebrate, I hope its a super fun day. I’ve written before about how we will be celebrating
Have a great day friends!
Veggie Burgers with Charred Sweetcorn
Earlier this month I was asked to put together this braai shoot for a large retailer to promote Heritage day in their inshore promotions.
Styling & Concept : Taryne Jakobi
Photography: Adam Houghton
Photography & Set Styling : Nestling
“Never say never”
I’ll never call my daughter ” my girl.”
I”ll never buy a birthday cake, I will always make it ( hahahahah more on my unrealistic expectations in another post )
I’ll never drink green tea…
So far I’m only scoring 1/3
In an effort to live cleaner, and eat cleaner, and reduce my coffee consumption, (not because of the coffee but the milk & diary) I started drinking green tea, albeit with a big spoon of raw honey and even holding my nose in the beginning.
And then, before you could even say Matcha, I was whisking away.
I have unashamably embraced the green stuff !
Before you say ” never” I urge you to give the recipes a try, they are a great introduction to the unique flavour of Matcha, especially the chocolate bark & the cheese cake, which is super easy. All the recipes are at the end of the post.
Special thanks to the awesome Carmen from Nestling Photography for the beautiful images.
Plan on making these ahead of time, as one of the keys elements of the recipe is that the batter rests in the fridge for 2 hours ( even overnight would be ok) These are so moreish, my family loved them !
120g butter, preferably unsalted
1 tablespoon / 15 ml Matcha green tea powder
1 cup/ 120g cake flour, plus an extra tablespoon for dusting
1 teaspoon / 5 ml baking powder
1 tablespoon / 15 ml icing sugar, sifted
2/3 cup / 133g white sugar
Pinch of salt
2 eggs, room temperature
1 tablespoon full cream milk
Melt the butter until just melted, remove from heat and brush the molds, set aside and allow to cool completely. Dust the pans or molds with the tablespoon of flour and shake out the excess
In a large bowl combine all the dry ingredients and whisk together
In another bowl whisk the eggs and milk together until lightly frothy and the eggs are broken up
Using a spatula, gently stir the egg mixture into the dry ingredients until just combined. Slowly add the cooled melted butter, do this in two batches making sure the batter is well blended before adding the second batch. Don’t over mix
Cover and refrigerate for a minimum of 2 hours.
Spoon tablespoons of the batter into the prepared tins and gently smooth the top to fill the mold
Bake at 180oC for 10-12 minutes or until the edges look done and puffed and golden brown, which is difficult to tell with the green tea colour but the should spring back when lightly pressed
Remove from oven, cool on a baking tray for a couple of minutes then turn the tray upside down, give it a little tap and the madeleines should pop out.
Serve dusted with icing sugar.
MATCHA WHITE CHOCOLATE BARK with Genmaicha & dried strawberries
If you are feeling very virtuous you could use raw cocoa butter, if you do you might need to add a little honey to sweeten it. My family has a very sweet tooth, so I’m always looking for fun- semi healthy snacks and treats
200g good quality white chocolate, roughly chopped
2 tsp matcha green tea powder
2 Tbsps. genmaicha
2 tablespoons dried strawberries
1. In a double boiler or a bowl over a saucepan of boiling water, melt the chocolate and stirring gently with a spatula add the teaspoon of matcha powder. Remove from the heat.
2. Pour the chocolate mix onto a lined cookie sheet or a silicone baking mat and use a spatula to spread out. Sprinkle with the genmaicha and the strawberries and place in the freezer to set.
3. Once set, break into bite-sized pieces. Store in the fridge up to two weeks.
…and with good reason too.
Google listed Turmeric as the most searched, researched and trending ingredient in its list of 2016. The rising star of super foods, Turmeric has an impressive resume of health benefits, from powerful anti-oxidant properties to inflammation fighter and an all round super food hero.
Fresh turmeric has gone mainstream and is now widely available at large retailer supermarkets, neatly packaged in a low mess handy little container. However if you’re all about the DIY, look out for the root or bulb at your local veggie store or farmers market. The rhizome looks similar to ginger, and can be peeled and grated in the same way as you would ginger, just remember to wear gloves as it will stain everything orange especially your finger nails.
Recipes in Longevity magazine Feb/March 2017
Concept, styling and recipes: Taryne Jakobi Styling
Photography: Roelene Prinsloo