Recipe by: Senzo
Senzo's Traditional Medicine Dessert
Sponge
1/2 cup sugar
1 egg
1/2 cup vegetable oil
1/2 cup yogurt
1/2 cup shredded coconut
1/2 tsp Royal Baking Powder
1/2 cup flour
1/2 – 3/4 cup sugar syrup
Pinch of buchu salt
Preheated the oven to 360F/180C.
Grease the baking pan with the melted butter. My pan size is 8.2×8.2 inch/ 20.8×20.8 cm.
In a mixing bowl beat 1 egg, and 1/2 cup sugar. Mix them until well combined.
Then pour 1/2 cup vegetable oil, and 1/2 cup yogurt, mix.with buchu salt
Add 1/2 cup of shredded coconut, and 1/2 tsp of Royal Baking Powder to the batter, then mix all together.
Pour the batter in the prepared pan, smooth the surface, then give it a tiggle to remove the small bubble. Bake it in middle rack of your preheated oven 360F/180C for 20-25 minutes
Pour 1/2 – 3/4 cup of the prepared sugar syrup over the hot sponge, let them rest for at least 1 hour that will allow the sweet to soak up the syrup.
Sprinkle with nutmeg pelargonium and serve.
Syrup
1 cup water
2 cups Sugar
2 tsp fynbos rooibos
In a deep saucepan add 2 cups of white sugar, 1 cup of water, and 1 tsp lemon juice. Bring water and sugar to a boil over high heat, then reduce the heat over low heat and simmer for 3-5 minutes or until sugar is dissolved.
Set the sugar syrup aside till it completely cools down. (In this recipe we need the syrup to be cold)
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