Happy Mother's Day

 - Wendy Rahamut
- Wendy Rahamut

WHEREVER she may be, Sunday is the day to celebrate her. What better way to celebrate her than with a truly terrific cake or dessert.

So for all the times she’s given you unconditional love, for the silent strength she provides in times of need, for the words of wisdom she speaks, and for her unconditional love as a grandparent. Happy Mother’s Day to all you deserving and beautiful moms! May you all be pampered tomorrow by you and yours!

Caramelised mango upside down cake


⅓ cup butter

½ cup granulated sugar

2 large eggs

1½ cups all-purpose flour, sifted

2½ tsp baking powder

1 tsp cardamom

½ cup orange juice

tsp vanilla

For the mangoes

- Wendy Rahamut

1 lb mango-flesh, preferably Julie, just ripe, sliced

½ cup granulated sugar

1/8 cup water

Juice of two small limes

Preheat oven to 350F

Grease one nine-inch round spring-form pan cake pan, line the bottom with parchment paper.

Place mangoes in a concentric circle at the base of the spring-form pan.

Squeeze lime over mangoes.

Cream ⅓ cup butter with granulated sugar until light and fluffy, add eggs one at a time beating well between additions .

Sift flour with baking powder and cardamom.

Add to butter mixture alternately with juice and vanilla, making sure your last addition is with flour.

Place sugar in a small saucepan add water and cook until sugar becomes an amber colour.

Pour over mangoes.

Spoon on cake batter and bake for 35 minutes.

Remove, and invert onto serving plate,

Serve warm.

serves 8

Orange chiffon cake with pineapple cream cheese frosting

Chiffon cake - Wendy Rahamut

5 egg yolks

6 egg whites

1 egg

2¼ cups sifted cake flour

1⅓ cups granulated sugar

⅔ cup orange juice

½ tsp salt

1 tbsp baking powder

¼ tsp Cream of Tartar

½ cup vegetable oil

Preheat oven to 325F

Combine flour, baking powder and salt, sift 3 times.

Place egg yolks and whole egg into a Mixmaster bowl with beaters or whisk attachment, beat until frothy, add one cup sugar gradually, and beat until thick fluffy and light in colour, about 5 minutes.

Slowly pour in oil in a steady stream, continue beating for about one minute longer.

Divide dry ingredients into 3 parts, add to yolk mixture alternately with orange juice, beginning and ending with flour.

Wash and dry beaters and beat egg whites with cream of tartar until frothy, add ⅓ cup sugar gradually, and beat to a soft meringue.

With a large spatula fold ¼ of the yolk mixture into the whites and then fold the whites into the yolk mixture in 4 additions taking care not to over fold.

Gently pour or spoon batter into a 10-inch ungreased angel food pan.

Bake for 60-65 minutes until springy to touch.

Invert cake and cool completely in pan before removing.

Pineapple cream cheese frosting

Cream ⅔ cups butter with 1 lb cream cheese until smooth.

Add about 2½ cups sifted icing sugar with 2 tbs sour cream.

Add ½ cup crushed drained pineapple.

Banana crème brulee

2 cups cooking cream

1 tsp grated tonka bean or 2 tsp vanilla

4 egg yolks

½ cup granulated sugar

1 large banana, mashed well.

½ cup brown sugar

Preheat oven to 300F

Bring the cream with the tonka to a simmer. Remove from heat.

Whisk together the yolks and sugar. Add the cream and stir well, then add the banana.

Place 6 six-inch ramekin dishes into a shallow baking pan, add enough boiling water to the pan to reach about ½ way up the sides of the ramekins.

Pour the custard into the greased ramekins.

Bake for 30 mins until set but still trembling.

Remove from oven, cool and refrigerate for 1 hour or more.

Before serving sift the brown sugar over each ramekin, with a kitchen torch or under a broiler, melt the sugar until caramelised to a medium dark colour. Return to the refrigerator for 15 minutes before serving.



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