SWEET ENDINGS

FOR SOME, THE BEST PART OF EATING IS THE SWEET COMFORT THAT COMES AFTER THE MAIN ACTION

150g tennis biscuits, crushed 80ml ( cup) melted butter 10ml (2 tsp) gelatine powder 30ml (2 tbsp) water 250g full-fat cream cheese 50g (¼ cup) caster sugar 250ml (1 cup) sour cream 5ml (1 tsp) rose water 150g Turkish delight, diced Topping: Rose petals 1 large egg white, lightly beaten Caster sugar Pomegranate seeds Mix the crushed biscuits with the melted butter and press into the base of a greased or sprayed 20cm springform pan (or small individual pans or ramekins). Place in the refrigerator. Sprinkle the gelatine over the water and set aside to thicken. In a mixing bowl, combine the cream cheese, caster sugar, sour cream and rose water.

Melt the gelatine mixture in a microwave on medium for 1-2 minutes, then pour from a height in a thin stream into the cream cheese mixture, whisking continuously. Fold in the diced Turkish delight and pour the mixture into the chilled crumb crust. Cover with clingfilm and allow to set in the fridge for 2-3 hours. Line a baking tray with greaseproof paper. Brush the rose petals with egg white, dip into caster sugar and place on the tray to dry. Once the cake is chilled and set, turn out and slice (or serve small ones whole). Sprinkle with sugared rose petals and pomegranate seeds before serving. 60ml (4 tbsp) water 5ml (1 tsp) orange essence 15ml (1 tbsp) finely grated orange rind Decoration: Grated dark orange chocolate Orange rind curls Preheat the oven to 180°C and line 2 x 20cm cake pans with greaseproof paper. Stir the first amount of cocoa powder into the boiling water and dissolve. Beat the oil and egg yolks with an electric mixer and add to the cooled cocoa mixture. Set the egg whites aside. Add the tap water and vanilla essence to the cooled cocoa mixture. Sieve the dry ingredients, add to the cocoa mixture, and mix well. Beat the egg whites till stiff, adding a pinch of salt, and fold into cake mixture. Divide the mixture into the pans and bake for 30 minutes. Cool completely. For the icing, mix all the ingredients using an electric mixer and spread between the layers of cake and over the top. Sprinkle over grated chocolate and orange rind curls. — 480g (4 cups) cake flour 10ml (2 tsp) baking powder Pinch of salt 200g bran flakes 60g plump raisins 60g dried cranberries 60g sultanas 100g pecan nuts, chopped 60ml ( cup) mixed seeds (sunflower, sesame, linseed and pumpkin) 200g (1 cup) sticky brown sugar 250ml (1 cup) buttermilk 1 extra-large egg 250g butter, melted 5ml (1 tsp) vanilla extract In a bowl, combine flour, baking powder, salt, bran, fruit, nuts, seeds and sugar. In a separate bowl, combine buttermilk, egg, butter and vanilla. Add to dry ingredients and mix well. If dough is too dry, add a little water. Press into a greased baking tray to a thickness of about 3cm. Bake at 180°C for 50-60 minutes until golden. Cool in the tray, then turn out onto a board and cut into rusks. Reduce oven temperature to 100°C, spread rusks out on a baking tray and dry in the oven for 4 hours, turning a few times. Cool and store in an airtight container.