SAVOURY BILTONG CAKE
- 1 kg Golden Cloud savory muffin mix
- 8 eggs
- 300 ml oil
- 640 ml milk
- 2 cups grated cheese
- pinch cayenne pepper and parsley
Mix eggs, oil and milk together.
Pour packet savory muffin mix in a large bowl. Add cheese and spices. Then add wet mixture and mix very carefully. Spray round cake pans with food spray. Divide mixture equally between pans. Bake in a 180 ºC oven for about 1 hour or until a skewer inserted comes out clean. Turn out onto cooling rack and allow to cool.
- Cream Cheese Icing:
- 2 tubs ordinary Lancewood cream cheese (cream cheese)
- 1 tub Lancewood biltong dip
- 1 tablespoon sweet chilli
- pinch cayenne pepper
Beat cream cheese until spreadable. Add the other ingredients and set aside until needed.
Place first layer savory cake on cake plate, spread a layer of cream cheese icing on. Put another layer of cake on top and decorate rest of the cake with cream cheese. Then decorate the cake with biltong and droëwors as desired.
Source and Photo: Charleen Nieuwenhuizen