SNOW BALLS

“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
Syrup:
3 tablespoons of apricot jam
1 cup of boiled water
1 teaspoon of red food colouring
desiccated coconut

Ballls:
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.

Syrup:
Mix the apricot jam in the boiled water with the red food colouring.
Dip each cake and coat with desiccated coconut.
Optional:
Cut each ball in two and full with fresh wipped cream.

Recipe and photo: Yasmeen Ibrahim