Pesach Chocolate Brownie Cake

Pesach Chocolate Brownie Cake
Pure decadence! This cake comes out with a soft gooey centre and a thin crispy top. It is very very rich and very very delicious.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 250g dark parve chocolate
  2. 1 large egg, beaten
  3. 1 cup potato flour
  1. Break the chocolate into pieces and slowly melt it over a low heat.
  2. Once the chocolate is almost completely melted, take it off the heat.
  3. While continuously, briskly, stirring the chocolate, add the beaten egg. Make sure to stir fast so that the egg doesn’t cook!
  4. Add the potato flour and combine.
  5. Transfer the ‘dough’ into a small, low sided pan.
  6. Bake for 12- 15 minutes at 180°C.
  1. Serve with cold custard or vanilla ice cream.
A Bit of This A Bit of That

Pineapple Upside Down Cake

I got a hankering to bake dessert for tonight and to make something I had never done before.

I found a tin of diabetic friendly pineapple pieces and voila! Pineapple upside down cake was googled.

I found a really really easy recipe on Nigella Lawson‘s site.  You can see the original recipe over here.

I adjusted the recipe a little since I wanted it to be totally diabetic friendly (and also milk free).


  • Butter (for greasing) – I used spray and cook
  • 2 tablespoons sugar – I used Simply Delish Suki Sweetener that I bought at Dischem
  • 6 slices canned pineapple in juice (plus 3 tablespoons of the juice) – I had the tin of diabetic friendly pieces.
  • 11 glace cherries – I just used enough to make it look nice
  • 100g plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • 100g soft butter – I used dairy free margerine
  • 100g caster sugar – again, I used the Suki sweetener
  • 2 large eggs



  • Heat the oven to 200°C and coat a 23cm cake tin with the butter or Spray & Cook.  Nigella says not to use a springform or loose base tin.  I only had a larger silicone ‘tin’.  Next time I will use a smaller tin.
  • Sprinkle the 2 tablespoons of sugar or Suki on the greased base, I sprinkled it around then swooshed the tin around so it was spread evenly.


  • Arrange your pineapple slices on top of the sugar and place a cherry inside each piece and in between slices.  I mosaic-ed the pieces of pineapple and dropped cherries randomly between them.
  • Place flour, baking powder, bicarb, butter, remaining sugar/Suki and eggs into a bowl and beat until smooth.
  • Add the 3 tablespoons of pineapple juice to the batter and mix well.
  • Gently pour the batter over the pineapples and cherries, it really will only juuuuust cover them so be gently when you spread it around.
  • Bake for 30 minutes.
  • Remove from oven and immediately ease a knife or spatula around the edge of the cake, place a plate or cake stand on top and quickly turn it upside down.



Scones and jam and cream! Oh my!

Yesterday I met up with some twitter ladies at the Irene Dairy Farm.

What a lovely place.  The kids had a blast!

I didnt take any photos because we were all having so much fun I didnt even think about taking my phone out…

What I did do is buy some of their famous fresh cream.

OMG! How delish…  Think and yummy, I just had to make some fresh scones this morning to go with it.

I found the scone recipe over here, I love this site, they deliver exactly what they promise: A South African guide to simple, tasty recipes!


  • 2 x cups sifted flour
  • ½ x teaspoon salt
  • 4 x teaspoons baking powder
  • 2 x tablespoons marge
  • ¾ x cup milk


  • Mix dry ingredients.
  • Add wet ingredients.
  • Mix together until they form a loose dough.
  • Turn out onto a lightly floured surface and kneed for a few minutes.
  • Flatten the dough out and cut rounds using a glass.
  • Bake at 240ºC for about 7 minutes – I didnt read that properly and baked for about 10 minutes at 180°C.



Enjoy with fresh cream and a dollop of strawberry jam 🙂

Butter custard biscuits

Straight to my childhood.  I used to make custard biscuits all the time as a kid.  Yummy!

acidicice posted about her first try with custard biscuits, she received the recipe from shirras1.

I just had to give it a try.

Now the recipe is huge!  You could easily make 50 to 100 biscuits depending how small you make them.  I just didnt have it in me to make such a huge batch so I did a bit of a calculation (probably not such a smart idea after my last post!) and cut the recipe to about a 3rd of the original.  I figure the biggest thing here is to keep the ratio of ingredients the same…

Original recipe:

  • 675g butter
  • 675g flour
  • 225g icing sugar
  • 225g custard powder

My recipe:

  • 250g butter (about 1 and ¾ cups)
  • 1 and ¾ cups flour
  • ½ cup icing sugar
  • ½ cup custard powder
  • I also added a splash of vanilla extract


Preheat oven to 180°C and spray baking sheets.

Cream butter, sugar and vanilla extract.

Add flour and custard powder.

Mix until combined.

Roll into small balls and place on baking sheet (the biscuits do spread in the oven so leave a bit of space between them).

Dip a fork into custard powder or flour and press down on each ball, the flour helps the fork to not stick to the dough.

before they go into the oven

Bake for 8-10 min or until golden brown.


Banana Bread

Paul bought a bunch of bananas from Pick n Pay yesterday.  Problem was, half of them were over ripe and bruised.

So what else is one supposed to but make banana bread…


  • 3 or 4 ripe/over ripe bananas, mashed
  • 1/3 cup butter, melted
  • 1 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla (This was the last time I will use store bought vanilla, from now on I will be using my home made vanilla extract)
  • 1 teaspoon baking soda
  • Pinch salt
  • 1 ½ cups flour


  • Pre-heat the oven to 180°C
  • Using a wooden spoon, mix together the mashed banana and melted butter.
  • Mix in the sugar, egg and vanilla.
  • Add the dry ingredients and fold into the wet ingredients.
  • Spray a loaf tin with Spray and Cook and spoon mixture into the tin.
  • Bake for about 1 hour.


Chocolate toffee biscuit. Oh my!

I found a recipe on Pinterest and decided to try it out tonight.

OMG! That is all!


  • 1 cup butter
  • 1 cup brown sugar
  • 2 cups semi sweet chocolate chips (I used a Pick n Pay Finest ganache which was really really yummy and decadent but I would like to try with the choc chips to see what its like)
  • Enough salty cracker (I used Tuk biscuits but next time I will definitely use a ‘stronger’ cracker) to cover the bottom of a baking tray or jelly roll pan



  • Preheat oven to 180°C.
  • Line the baking tray with foil and spray/grease the foil.
  • Place crackers over the foil in a single layer.

  • Melt butter and sugar and bring to a boil.


  • Turn down the heat and allow the mixture to simmer and thicken.  Keep stirring the whole time so it doesnt burn.


  • Pour the mixture over the crackers and bake for 10 min.


  • Remove from oven and allow to cool for 5 minutes.


  • Sprinkle chocolate chips over the toffee and allow to melt, spread in an even layer. (or pour the ganache and spread it around to cover the toffee layer)


  • Refrigerate until set.
  • Peal the foil of and break into pieces.

P.s. Try not to go into a sugar coma!

Cinnamon toast for tea…

On Fridays at Aarons play school the kids bake or cook treats to eat at snack time.  This Friday they made cinnamon toast and I thought I would give it a bash today to eat with our afternoon tea.


  • Slices of bread, I found almost stale bread works best
  • Margarine or butter
  • Sugar
  • Cinnamon

What to do

  • Turn your oven on to 180°C
  • Spray&Cook a baking sheet.
  • Butter each slice of bread quite thickly.

  • Place slices of bread on the baking sheet.
  • Mix the sugar and cinnamon together and sprinkle all over the bread and butter.

  • Place baking sheet into the oven and leave fr about 10 minutes.
  • Remove from oven once sugar has melted.

  • Enjoy with a cup of tea.