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Saturday, August 27, 2016

Acakeworthy

ofWomensMonth
JACKIE CAMERON
ASWomensMonthcomestoaclose,Itakethis
opportunity to celebrate the fairer sex with a
dropdeaddivinerecipe,seriouslyworthgettingfat
on!
Imconfidenttherearefewwomenwhocould
resistadecadentlymoistchocolatecakewiththe
mosttantalisingredvelvet,creamcheeseicingand
homemade marshmallows. Rejoice ladies and
have a good time!
I was privileged to be a guest speaker with
MpumeLanga,regionalexecutiveofAbsaPrivate
Banking,inAugustlastyear,ataLadiesDayfunc
tion.
Herinspirationalmessagewashighlymemorable
becauseitresonatedwithmyphilosophy.Beproud
lywoman,wearyourskirtsandyourmakeupwith
dignityandalwaysrememberitshardworkand
determinationthatwillgetyouwhereyouaspire
to be.
InthispresentmomentImreflectingontheex
citementthatsbuildingupfortheOctobergradua
tion of the schools first student intake.
ImalsothinkingaboutJanuary2017thatwill
seeoursecondgroupbeingintroducedtothede
manding yet exciting world of culinary arts.
Andthentherestheimmediatefuture,withits
yearendfunctions,thatisfastcreepinguponme.
Amongothertasks,thismeanslettingMidlands
folkknowthatJackieCameronSchoolofFood&
Winecantakecareofyourculinaryneeds,giving
youthehost/hostesstheopportunitytoenjoyyour
own social occasion. Together we can create a
uniquecooking/diningexperienceforyourfamily,
colleagues and friends.
All my recipes are on my blog site so visit
www.jackiecameron.co.za, as well as to find out
more about my womens chef range mens to
come shortly.
RememberJackieCameronCooksatHomeand

Jackie Camerons decadent chocolate cake.

PHOTO: KATE MARTENS

BakingwithJackieCameron.Theyhighlightallmy
foodieadventures.Ialwayslookforwardtohearing
fromyousopleasecommunicateviaemail:jack
ie@jackiecameron.co.za.

Jackie Cameron owner of Jackie Cameron

School of Food & Wine in Hilton. Facebook:
Jackie Cameron Cooks at Home, Twitter: @jack
ie_cameron and Instagram: jackiecameronincolour

All photos taken by Kate Martens Photography.

For inquiries call 082 879 8328, visit www.kate
martens.co.za or follow @kate_martens on Twit
ter.

SUPERMOISTCHOCOLATECAKEWITHTHICKFRESHLYMADEBERRYJAMLAYERANDAPINKCREAM
CHEESEICINGALLTOPPEDWITHGIRLYHOMEMADEMARSHMALLOWSANDSILVERBALLS
Makes: 1 cake (for the photo, we made this
recipe twice)
CHOCOLATE OIL CAKE
Ingredients:
1 cups Cake Flour
1 cups White Sugar
cup Cocoa Powder
7,5ml Bicarbonate of Soda
5ml Baking Powder
5ml fine Salt
cup Vegetable Oil
cup Buttermilk
cup Strong brewed Coffee, slightly hot
2 Whole Eggs
10ml Vanilla Extract
Method:
1) Preheat the oven to 180C. Line and grease a
cake tin, then dust the cake tin with cocoa pow
der.
2) Sift all the dry ingredients together into a
bowl of a mixing machine, fitted with the paddle
attachment. Mix to combine.
3) Whisk all the wet ingredients together in a
separate bowl.
4) Add the wet ingredients to the dry ingredi
ents, and mix on a medium speed for three
minutes.
5) Pour into the prepared cake tin.
6) Bake for about 30 35 minutes, or until
cooked.

7) Remove from the cake tin and allow to cool.

BERRY JAM
Ingredients:
1 kg Mixed Frozen Berries
1 kg White Sugar
Squeeze of Lemon Juice
Method:
1) Place all your berries into a heavy based pot
and allow to come to the simmer.
2) When you see liquid coming from the berries
add the sugar. Stir continuously until all sugar
crystals have dissolved.
3) Allow simmering until the correct consistency
is reached. Keep in mind this jam does firm up a
lot when in the fridge.
4) Just before bottling in sterilised bottles add a
squeeze of lemon juice.
CREAM CHEESE ICING
Ingredients:
460g plain smooth Cream Cheese, at room
temperature
215g Icing Sugar, sifted
30 g Salted Butter, softened
Red or pink colouring
Method:
1)Whisk all the ingredients together until smooth.
Spread the icing over the top and sides of the
cake, if desired.

MARSHMALLOWS
Makes: 2 18 16 cm trays
Ingredients:
150mlWater
24gr Gelatine Powder
5ml Vanilla Extract
Red or pink colouring
440gr White Sugar
200ml Warm Water
220ml Liquid Glucose
1 Egg White
Sunflower Oil
cup Cornflour
cup Icing Sugar
Method:
1) Place the 150ml water, gelatin, red or pink
colouring and vanilla into a stainless steel bowl
and dissolve over a double boiler. Remove from
the heat once dissolved and leave in the dou
ble boiler to keep warm.
2) Dissolve the sugar in 200ml warm water
over a low heat. Stir the glucose into the sug
ared water. When the glucose is added, stop
stirring and bring this to a temperature of
120C.
3) Pour the liquid gelatine mixture into a mix
ing bowl or a mixing machine. Start whisking
and slowly pour in the liquid glucose mixture,
whisking all the time. Continue whisking until
the mixture has cooled down completely.
4) Once cool, add the egg white gradually.

5) Oil the trays and then mix the cornflour and

icing sugar together and lightly sprinkle the
trays. Keep some aside for later use.
6) Pour the marshmallow mixture into the trays
and allow to set overnight.
7) Cut into desired shapes and sizes with a knife
coated in the same cornflour and icing sugar
mixture. This makes it easier to cut. Roll the cut
marshmallows into this mixture as well.
8) I tend to pull rather than cut the marshmal
low mixture. This creates interesting clumps
rather than neat squares.
GARNISH
Ice and present as photo suggests and garnish
with silver balls and fresh lavender.