“Heritage weekend baking. Photo taken straight from the oven and after decorating!”
- 4 eggs
- 1 teaspoon vanilla essence
- ½ teaspoon salt
- 2½ cups cake flour
- 3 teaspoons baking powder
- 1 cup full cream milk
- 1 cup sunflower oil
- 3 tablespoons of apricot jam
- 1 cup of boiled water
- 1 teaspoon of red food colouring
- desiccated coconut
Whisk the eggs and vanilla essence.
Add the sifted dry ingredients.
Fold in the oil and milk.
Form balls pack in muffin pans and bake at 180°C for 20 minutes or until nicely done.
Mix the apricot jam in the boiled water with the red food colouring.
Dip each cake and coat with desiccated coconut.
Cut each ball in two and full with fresh wipped cream.
Recipe and photo: Yasmeen Ibrahim