Makes 16 squares Preparation time 15 minutes Baking time 30 minutes
• 100 g salted butter
• / cup castor sugar
• 1 extra-large egg
• 1½ cups self-raising flour • 1 cup milk
• 2 heaped tablespoons butter • 2 teaspoons Marmite
• ½ cup grated mature cheddar (optional)
• sliced biltong (optional)
1 Preheat the oven to 200° C. Grease a 22cm square cake tin with cooking spray or line it with baking paper.
2 Cream the butter and sugar together until light and fluffy. Add the egg and beat well. Add the flour and milk and beat until a smooth batter forms. Spoon the batter into the tray and smooth the top with a spoon. Bake for 25 – 30 minutes or until an inserted cake tester comes out clean.
3 To serve, melt the butter and Marmite together and pour over the hot tart. Cut the tart into squares and serve warm or at room temperature. It’s delicious with grated cheese or biltong.
This traditional sweet-andsavoury cake takes me back to my childhood. If you’re not a fan of Marmite, adjust the amount of Marmite and butter to your taste.