How insane and fabulous is this? A delicious Christmas cake on the #braai. PS: All images taken with my mobile phone
I love cooking on Expresso Morning Show (live TV is my thing) and I LOVE the whole team from Paul (the talented producer & director) to Zola (innovative chef and stylist), Stephanie (the super stylist) and then the lovely down to earth but so energetic presenters Elana, Ewan, Graeme, Katlego, Leigh-Anne and Zoë. Not forgetting Ruan that gives me my coffee fix every morning, the dedicated cameramen, Lucian the vivacious floor manager / director and those brilliant make-up artists! They are like family to me, they make me really happy and I hope that I bring a ray of sunshine into their lives.
The recipe calls for beautiful seasonal fruit
Anyway, the other day Zola gave me her recipe to make. She said: “Anél, I want you to bake a cake… on the fire.” My first reaction was that of odd disbelief (really?)… I nearly choked on my morning coffee but then I kinda fell in love with the idea. And now … I think it is genius! Zola’s recipe is perfect for a Christmas cake on the fire. It is made with seasonal cherries and apricots and with a dash of cream and it is a real festive treat.
Zola Nene the goddess of the Expresso kitchen. This #braai cake is her invention.
Cooking with one of the hottest guys in South Africa is one of the perks … just saying. But ladies he is a very nice guy too!
The way the two of us can carry on! Love you Elana, mother of Esther Beth.
Beautiful inside and out here she is … the HOT Leigh-Anne Williams. Today as gorgeous as a fresh apricot.
Kat I had to steal this pic from your facebook. Why dont I have a pic with you? I don’t know, but this man is one of the most talented MC’s, TV presenters, singers and what he touch turns into gold. Watch the space. Here he is getting up to no good with Elana.
Graeme is another hottie on the show. He has an infectious laugh and we have loads of fun when we braai together!
Zoe is the latest addition to Expresso. What a beautiful, warm and lovely woman. You rock!
Me braaiing outside the Expresso studio …. and having lots of fun
We can do absolutely nothing without Lucian. He organises the cameras, the lights, counts us down. All in all one of the nicest and friendliest guys I know.
Ruan is the first person you see in the “green room”. He manages the people before they go on set. The sweetest guy, more of a model I say (you will recognise his face on some TV ads) – and he makes a mean coffee!
TIPS FOR BRAAIING CAKE ON THE FIRE: Do remember that your braai coals must be of medium heat – otherwise this cake is going to end up something of a charred creation. All you need do is make a gap for your pot to nestle the pot in-between the coals. Do not put the pot directly on the coals. Then once on the fire place around 5 to 6 coals on top of the pot lid.
Christmas cake on the #braai - the #ExpressoShow way
Author: Recipe by Zola Nene
- 60 ml Demerara sugar
- 60 ml maple syrup
- 60 ml butter
- 8 ripe apricots, halved and pitted
- 200 g pitted fresh cherries
- For the sponge
- 120 g butter, softened
- 120 g Demerara sugar
- 1 lemon, zested
- 2 eggs
- 175 ml plain yoghurt
- 160 g cake flour
- 5 ml baking powder
- 5 ml bicarbonate of soda
- Heat braai coals to medium heat. Grease a medium-sized cast iron pot very well with Spray and Cook. Grease the 60 ml butter onto the bottom of the pot then sprinkle 60 ml Demerara sugar over this and drizzle with 60 ml maple syrup. Arrange the apricots (cut-side down) on top of the syrup then place the cherries in the gaps in and around the apricots. Make the sponge by creaming together the butter, sugar and lemon zest. Whisk the egg together with yoghurt. Sift together flour, baking powder and bicarbonate soda. Fold dry and wet ingredients alternately into the creamed butter and sugar. Spoon the batter carefully onto the fruit then cover the pot with the lid. Make a gap amidst the coals and nestle the pot into the gap. Place some coals on top of the lid then leave to cook for 45 minutes. To check to see whether your cake is cooked insert a skewer – if it comes out dry, your cake is baked. Remove from the coals and allow it to cool for 10 mins in the pot before turning it out upside down. Serve with a dollop of plain cream mixed with vanilla.