CHEESE AND MARMITE CAKE
“Ons het as huisgesin nie regtig ‘n soettand nie, so dit werk vir ons as jy iets lekkers met koffie of tee wil hê… of selfs saam met ‘n bier… Ongelukkig is daar nie ‘n “koekfoto” nie, en omdat ons net twee is, verkies ek om in porsies te bak; dit vries baie goed. So ek vries die res. Ek strooi die kaas soms saam met fyngedrukte aartappelskyfies (enige smaak) om so af en toe ‘n verandering in smaak in te bring.”
- Batter:
- 90 g (100 ml) margarine (stork bake)
- 160 g (200 ml) sugar
- 5 ml vanilla essence
- 2 extra-large eggs
- 250 g (500 ml) cake flour (or self-raising flour)
- 10 ml baking powder (leave if you are using self-raising flour)
- 1 ml salt
- 125 ml (½ cup) milk
- Topping:
- 50 ml margarine (Stork bake)
- 10 ml marmite
- 50 g (125 ml) cheddar cheese, grated (or potato crisps, if using)
I am a shortcut cook, so I just place everything in a bowl and mix with mixer until, smooth and creamy.
Spray a pastry tin with cooking spray and add batter.
Bake ± 25 – 30 minutes at 180 °C until done or inserted knife comes out clean.
For the topping melt margarine and marmite. Take a fork and poke the still warm cake a few times. Pour marmite-margarine mixture over cake.
Sprinkle grated cheddar cheese on top.
Serve warm as the cheese will harden when cooled.
Recipe and photo: Elize de Kock
