SASKO Naartjie Cake with Van Der Hum Glaze
(23 Sep 2019)

SASKO Naartjie Cake with Van Der Hum Glaze

SASKO Naartjie Cake with Van Der Hum Glaze 

For the Cake: 
2 cups SASKO Cake Wheat Flour sifted 3 times
2 tablespoons baking powder 
Pinch of salt
125 ml naartjie juice
125 ml hot water
2 cups sugar 
250 ml cooking oil
6 eggs separated
1/2 cup finely chopped naartjie peel without the pith
Van Der Hum Glaze: 
250 g Icing sugar
1 tablespoon Finely chopped naartjie peel
2 tablespoons Van Der Hum
2 tablespoon Naartjie juice
Blend together.
Adjust the icing sugar and liquid till you get the desired consistency you require.
Spoon over the cake.
Tip: garnish with pretty edible flowers or slices of caramelized Naartjie. 

Whip 6 egg whites to stiff peaks and set aside. 
Next, mix together 125ml naartjie juice and 125ml hot water in a large bowl. 
Add 2 cups of sugar and 1/2 cup finely chopped naartjie peel zest only, without the pith, AND stir together well.
Add the 6 beaten egg yolks to the bowl followed by 250ml of oil and give it a good stir.
Then, to a sieve, add 2 cups of SASKO Cake Wheat Flour, 2 tablespoons baking powder and a pinch of salt AND sift together into a separate bowl. 
Next, mix the flour mixtureinto the egg mixture and then add in a few spoons of the whipped egg whites. 
Once mixed in, gently fold in the remaining egg whites. 
Divide the mixture between two lined and greased cake tins and bake at 170 degrees Celsiusfor about 40-45 minutes, or until a skewer inserted into the centreof the cake comes out clean. 
Then to get started with the Van Der Hum Glaze, Add 250g sifted icing sugar to a bowl, along with 2 tablespoons Naartjie juice, 1 tablespoon finely chopped naartjie peel AND 2 tablespoons Van Der Hum liqueur.
Whisk to combine, adjusting the icing sugar and liquid until you get your desired consistency and spoon the glaze over the cake.




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