8 Large Eggs
4 cups Sugar
5 cups Cake Flour
2 cups Buttermilk
1,5 cups Oil
4 tsp Royal Baking Powder
1 tsp Ground Cardamom
1 tsp Ground Ginger
1 tsp Ground Cinnamon
2 tsp Aniseed, whole*
Preheat oven to 180 ˚C.
Grease and line 4 20cm cake tins with grease proof paper.
In the bowl of a stand mixer, add eggs and sugar and whisk until light and fluffy.
Add buttermilk and oil to the bowl, mix in gently.
Sift the dry ingredients into the bowl and add the aniseed.
Gently fold into the batter making sure to not overwork the batter.
Divide batter between the cake tins and bake for +-40 Minutes.
Test cakes by inserting a skewer into the middle and if it comes out clean, they are done.
Remove tins from the oven and allow to cool for 10 minutes.
Remove cakes from the tins and allow to cool on a wire rack.
Cream Cheese Buttercream:
100g Unsalted butter
250g Cream Cheese
300g Icing Sugar
1,5 cups Coconut Cream
Cream Cheese Buttercream Method:
In a stand mixer, beat the butter until light and fluffy.
Add cream cheese and beat until well combined and smooth.
Add icing sugar, a little at a time, and beat to a smooth consistency after each addition.
Add coconut cream and mix until incorporated.
Refrigerate until needed.
3 Large eggs
3g Large egg yolks
170g Castor Sugar
1 Lemon, juice and zest
2 Naartjies, juice and zest
90 g Butter
2 Tbls Corn Flour
Naartjie Curd Method:
I use the microwave method for my curd because it is quick and easy.
Add all ingredients into a microwave safe bowl.
Whisk together until the mixture is well incorporated.
Place bowl in the microwave and heat up in 30 second blasts.
Be sure to whisk after every 30 seconds.
Continue this until the mixture has thickened.**
Pass through a sieve into a clean bowl to ensure the end result is luscious and smooth.
Place a piece of cling film directly onto the surface of the curd.
Refrigerate until cold.
1 cup Water
1 cup Castor sugar
1 tsp Star anise pod
1 Tbsp Cinnamon Stick
4 can Cardamon pods
Koesister Syrup Method:
Place all ingredients into a small pot and gently heat on the stove to dissolve the sugar.
Bring pot to a gentle simmer until it is slightly thickened and syrupy.
Turn off the heat and allow the syrup to infuse with all the spicy goodness.
100g Castor Sugar
Dehydrated Naartjies Method:
Preheat oven to 90˚C
Thinly slice naartjies and arrange on baking sheets lined with baking paper.
Lightly sprinkle a bit of castor sugar over the naarjies.
Place the trays into the over.
Allow to dehydrate for 4-6 hours and be sure to flip them over every now and then
3 cups Desiccated coconut
First thing to do is to trim the tops off of the cakes and make sure they are level.
Using the syrup, brush as much over the cakes ensuring to focus of the sides.
Place the first cake down and dollop some cream cheese frosting on top.
Spread it evenly on the cake and drizzle some of the naartjies curd on top.
Place the second layer and repeat the frosting steps.
Repeat this for all the cake layers.
Invert the last layer of cake at the top so the the bottom of the layer faces upwards.
Brush more syrup around the cake.
Now for the coconut. Sprinkle as much or as little ass you’d like around the cake.***
Lastly, adorn your cake with the dehydrated naartjies to your heart s content and enjoy!