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Recipes created in collaboration with Chef Mynhardt
Much loved South African household brand, SASKO, has partnered with renowned Chef Mynhardt to inspire South African tea and cake lovers to get baking with this simple and delicious recipe using SASKO’s vanilla Bake Mix.
“Scones alway remind me of spring weekends and who doesn’t like a light fluffy scone with cream and jam? SASKO makes it easy as pie eating with their Scone Bake Mix,” says Mynhardt.
The SASKO Bake Mix range features Vanilla Flavoured Bake Mix, Chocolate Flavoured Bake Mix, Bran Bake Mix, Scone Bake Mix, Red Velvet Bake Mix as well as Sweet Dough,Pancake, Flapjack and Waffle Mix. There is something for everyone and thanks to SASKO, it’s simply a case of adding a handful of extra ingredients to satisfy that craving.
For more information on SASKO, visit the website or follow SASKO on Facebook and Instagram for news and inspiration.
#SASKOBakeMixes
#DeliciouslyEasy
Recipe created by Chef Mynhardt
Serves: 8
Prep Time: 45min
Baking Time: 12-15 min
Effort level: Easy
Oven: 200*
Ingredients:
- 500g Sasko Scone Bake Mix.
- 500ml Fresh Cream
- 2 tbls. Icing Sugar
- 2 tbls. Creme Fraiche
- 5ml Rose Water
- 1 tbls. Castor Sugar
- 400g Fresh Strawberries
- 100ml Strawberry Jam
Method:
Cut the strawberries into halves, toss in the castor sugar and refrigerate.
Remove the creme fraiche from the fridge, and allow to soften.
Follow the instructions on mixing the Sasko Scone Bake Mix. Roll the pastry into a cylinder and wrap in clingfilm. Rest in the refrigerator for 30 min.
Mix the icing sugar and rose water into the softened creme fraiche till fully incorporated.
Whisk the cream to a soft peaky stage. Gently whisk or fold the creme fraiche mixture into the whipped cream. Cover well and rest in the fridge.
Divide the pastry into 3 equal parts by weighing each portion Press an even layer of pastry into the base of 15cm or 20cm greased cake tins, You will need 3 discks. Rest the tins in the fridge for 15 min before baking at 200* for 12-15 minutes or till golden brown. Allow to cool completely.
Construct the scone cake:
Spread the strawberry jam on the first disk, spread whipped cream over the jam (1cm thick). Arrange some strawberries in the cream, creating an even base for the next disk. Repeat till the last disk and dust the top with some icing sugar.
BLUEBERRY BUNDT CAKE
This Easy Bundt Cake recipe is perfect for summer. Made fresh using SASKO Vanilla Flavoured Bake Mix and is topped with a vanilla Lime glaze with fresh blueberries.
Serves:8
Prep Time:15min
Cooking time:?
Baking Time:25 – 30min
Effort level:Easy
Oven:180*
Ingredients:
- 500g Sasko Vanilla Flavoured Bake Mix.
- 80g Fresh blueberries.
- 300g Icing Sugar
- 30ml full cream milk
- 15ml Lime juice
- 5ml Vanilla Extract
Method:
Follow the instructions on the Sasko Vanilla Flavoured Bake Mix?
Add 60g blueberries and fold into the batter.
Spoon the mixture into a well greased bundt cake tin and bake for 25-30 min at 180*, or until a toothpick inserted into the center comes out clean. Let cool and turn out onto a cooling rack.
For the glaze, mix the icing sugar, milk, vanilla and lime juice until fully incorporated. Add more milk if required – the glaze should be thick enough to hold it’s “drip” on the cake, but runny enough to pour over your cake. Decorate with the rest of the blueberries