Recipe by: Derick and Catherine
See more of Derick’s creations: instagram.com/foodie.south.africa
See more of Catherine’s creations: instagram.com/catherine.groenewald
Catherine and Derick's Hertzoggies, Lamingtons and Koeksisters
Hertzoggies with Blueberry Lavender and Vanilla Jam
Makes 36 Hertzoggies
Oven: 180 °C.
Prep: 60min
Cooking time: 15 – 17 min
Crust
125 g butter
50 ml (40 g) castor sugar
3 egg yolks
500 ml (260 g) cake flour
2 ml salt
10 ml baking powder
30 ml milk
- Cream the butter and castor sugar together.
- Add the egg yolks one at a time and mix well.
- Sift the cake flour, salt and baking powder together.
- Add the dry ingredients to the egg mixture, alternating with the milk. Mix to make the dough.
- Wrap the dough in cling film and refrigerate for 1 hour.
- Roll out the dough to about 3 mm thick and cut out circles with a cookie cutter.
- Line three shallow cupcake patty pans well greased.
Filling
600g blueberries
200 g granulated sugar
a small sprig of lavender
1 tsp vanilla extract
Pinch of salt
- Place the blueberries, sugar and salt and water over medium low heat and boil down for 45min.
- Reduce to a low simmer and add the lavender spring and vanilla. Simmer for 5 min
- Allow to cool completely.
Topping
4 egg whites
30 ml boiling water
325 ml (270 g) castor sugar
600 ml (190 g) desiccated coconut toasted
5 ml royal baking powder
200 ml blueberry jam or smooth apricot jam
- Preheat the oven to 180 °C.
- Beat the egg whites to the soft peak stage. Beat in the boiling water.
- Add the castor sugar a little at a time and beat well to make a firm meringue.
- Fold in the toasted coconut and the baking powder.
- Place a teaspoonful of caramel or apricot jam into each pastry case and top with a
large tablespoon of the meringue. It must cover the filling completely and have some height. - Bake for 15 minutes until golden brown.
- (Credit to Christine Capendale for her recipe that we used as a base and adapted. The tip to use boiling water in the merengue is genius and works like a BOMB!)
Lamingtons with Kumquat Marmalade
The taste combination of chocolate and citrus has always been a favourite. This spiced Kumquat Marmalade elevates the humble lamington to a new experience. A must try!
Kumquat Marmalade
1 kg ripe kumquats halved lengthwise
200 g granulated sugar
1 x cinnamon stick
2 x star anise
250 ml water
Pinch of salt
- Place all the ingredients in a small saucepan and bring to a boil. Stir until the sugar is dissolved and reduce heat. Simmer for 45min and allow to cool completely.
Madeira Sponge
175g butter, softened, plus extra for greasing
175g golden caster sugar
3 large eggs
grated zest 1 lemon
few drops vanilla extract
200g cake wheat flour
50g ground almond
1 tsp Royal Baking Powder
0.5 tsp baking soda
- Heat oven to 170C fan. Butter and line the base of a 900g flat tin with grease proof paper.
- Using an electric whisk, beat together the butter and sugar until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla. Now beat in the flour and almonds until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon, if it’s too thick mix in a splash of milk.
- Tip the batter into the tin and smooth over the top. Bake for 55 mins – 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing.
Dipping Sauce
150 g dark chocolate
150 ml milk
40 g butter
200 g icing sugar
20 g cacao powder
30 – 50 ml hot water
300g desiccated coconut toasted
- Melt the dark chocolate in a double boiler. Mix the rest of the ingredients through. Make sure the sauce is runny enough for the sponge to absorb, but not too watery to soften the sponge completely.
- Slice the Madeira sponge through the centre to make two flat sheets.
- Spread the marmalade evenly over and make a sandwich.
- Slice the sponge sandwich into 3cm cubes. Use two forks to dip the cubes into the chocolate sauce, allowing some time for it to soak in a bit. It might be easier to use a spoon to cover each side of the cube. Lift out and allow excess sauce to drop off. Role in the toasted coconut and transfer to a cake rack.
- Allow to set in the fridge and serve at room temperature.
Koeksisters with Tangerine, Ginger and Spice Syrup
Makes: 36 koeksisters
It is very important for your syrup to be ice cold when dunking the koeksisters straight from the hot oil. It will ensure they absorb all the sweetness and flavour!
Syrup
7.5x 250 ml (1.5 kg) sugar
1.25 litres water
3 cinnamon sticks
Rind of 2 tangerines or nartjies cut into strios
5 star anise
Saffron to finish
- Place all the ingredients in a saucepan on low heat and stir until the sugar has
dissolved. - Bring to the boil and simmer the syrup for 20 minutes on low heat.
- Cool completely and then divide into two containers. Refrigerate overnight to ensure the syrup is ice cold.
Dough
4 × 250 ml (520 g) cake flour
2 ml salt
25 ml sugar
20 ml baking powder
80 g butter
2 eggs
250 ml cold water
Sunflower oil for deep-frying
- Sift the flour, salt, sugar and baking powder into a bowl.
- Rub the butter into the flour mixture.
- Mix the eggs and water together and then add to the dry ingredients. Mix to make a dough.
- Knead the dough for 5 minutes on a lightly floured surface until smooth and elastic.
- Rest the dough for at least 3 hours or overnight in the fridge
- Roll out the dough on a lightly floured surface to about 5 mm thick.
- Cut out rectangles of about 4 × 8 cm (or the size you prefer). Cut and plait each koeksister and place under a damp cloth to prevent the dough from drying out.
- Heat the oil to 160 °C and deep-fry the koeksisters a few (about 6) at a time until they are golden brown.
- Dunk into the first container of ice-cold syrup as soon as the koeksisters come out of the hot oil and leave to soak up the syrup for a few minutes.
- Remove from the syrup and place the koeksisters on a wire rack to drain.
- If the syrup becomes a bit warm, use the second container from the refrigerator and place the warm syrup in the freezer to cool off quickly.
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