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BOVRIL CAKE DECORATED WITH BILTONG, DROëWORS AND CARBANOSSI

Cook: 35 tot 40 minute

BOVRIL CAKE DECORATED WITH BILTONG, DROëWORS AND CARBANOSSI

My husbands Birthday cake 😁 We served this as a starter for lunch as he doesn’t really like sweet things much.

  • Cake:
  • ½ cup butter/ margarine
  • 3 quarter cups sugar
  • 1 egg
  • pinch of salt
  • 1 ½ cups self raising flour
  • 1 cup milk
  • Bovril mix:
  • ½ cup butter
  • 1 tablespoon Bovril
  • Decorations:
  • grated cheese
  • smoked ham cream cheese to “frost” the cake
  • shopped biltong
  • droëwors sticks
  • carbanossi sticks

Preheat oven to 190 ºC (170ºC fan assisted).
Cream butter with sugar until light and fluffy.
Add egg and salt and mix to combine.
Add flour and milk alternating and mixing to combine until all added. Don’t over mix.
Pour into a prepared 20 cm round springform cake pan and bake for 35 to 40 min until done.
Melt the butter with and Bovril together.
When cake comes out of the oven poke holes all over cake and pour hot Bovril mix over to the soak cake.
Let it stand at room temperature until cool then I added a layer of grated cheese over (but it got a little hard when I cut the cake so think a layer of cream cheese would work better).
I used smokey ham cream cheese to “frost” the sides of the cake to help the droëwors and carbanossi stick.
Decorate the cake as prefered.
What a hit!

Recipe and photo’s: Dalila De Barros Viljoen
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