eMoyeni, Belmont Farm

gallery/images-headerbanner-headerpropsize

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

Filling: 

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

600ml milk

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

out clean.

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.

Date Muffins 

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.