Custard Cake with eMoyeni Yellow Mealie Meal
5 extra large eggs, separated 250 ml castor sugar
100 ml ice water 250 ml cake flour
80 ml fine mealie meal - take 125 ml - sieve this and throw out the coarse parts
pinch salt 7 ml baking powder
80 ml custard powder 500 ml milk
pinch salt 5 ml vanilla essence
250 ml castor sugar 125 g soft butter or margarine
biscuit crumbs for sprinkling
Preheat oven to 180°C. Beat the egg yolks and sugar together until light and creamy. Gradually add the ice water while beating continuously. Sift the flour, mealie meal, salt and half the baking powder together and fold into the sugar mixture.
Beat the egg whites and the remaining baking powder until soft peaks form. Fold into the batter.
Turn into two greased cake tins of about 20 cm in diameter. Bake for 15-20 mins. Remove from the oven and leave to cool on a wire rack. Halve each cake layer.
Filling: Mix the custard powder with a little milk and set aside. Bring the remaining milk and the salt to boil in a heavy-based saucepan. Add the custard mixture, stirring continuously until the mixture begins to thicken. Remove from the heat, add the vanilla essence and leave to cool. Beat the sugar and butter together, then add the cooled custard. Spread the filling between the cake layers and on top of the cake. Sprinkle biscuit crumbs on top.
Mealie Meal Rusks
5 cups cake flour 1 tsp salt
6 tsp baking powder 3 cups eMoyeni mealie meal
1 cup sugar 230g margarine
Preheat oven to 180°C. Grease two 23 x 13 x 7 cm loaf tins with margarine.
Sift the cake flour, salt and baking powder together. Add the mealie meal and sugar and mix well. Using your fingertips, rub in the margarine until the
mixture resembles breadcrumbs.
Add the milk and blend to form a fairly stiff dough. Roll into balls and arrange in the prepared tins. Bake for 50-60 mins or until a testing skewer comes
Turn out onto a wire rack to cool slightly. Break into pieces and arrange on a baking sheet.
Place in a 100°C oven until completely dry. Store in an airtight container. Makes about 50 rusks.
250 ml eMoyeni mealie meal 250 ml cake flour
250 ml nuttywheat pinch salt
250 g dates - chopped 125 g margarine
250 ml honey or syrup 2 eggs
250 ml milk 5 ml bicarb
Mix the mealie meal, flour, nuttywheat and salt. Add the chopped dates.
Melt the margarine and honey or syrup.
Beat the eggs and add melted margarine and honey.
Add bicarb to the milk. Mix all together.
Put into greased muffin tins and bake at 180°C for 15-20 mins. Serve with butter.