By Lynn Bedford Hall
Tales and recipes from the guts of the Karoo, illustrated with whimsical black and white line drawings.
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Extra info for Fig Jam and Foxtrot: Tales of Life, Love and Food in the Karoo
450 ml (14/5 cups) cake flour 60 ml (4 Tbsp) cocoa powder 15 ml (1 Tbsp) baking powder a pinch of sea salt three hundred ml (11/5 cups) castor sugar one hundred fifty ml (3/5 cup) oil finely grated rind of one huge orange three XL free-range eggs (unbeaten and at room temperature) five ml (1 tsp) vanilla essence 60 ml (¼ cup) milk 60 ml (¼ cup) water a hundred g walnuts, chopped, apart from a couple of halves for adornment Sift the dry parts right into a huge bowl. Make a good within the centre and upload the oil, orange rind, eggs, vanilla, milk and water, one factor at a time, within the order indexed. utilizing an electrical whisk, whisk on excessive pace until eventually gentle – greatest 1½ mins. fast yet lightly fold within the walnuts, and switch the combination right into a 22 cm cake tin, base and aspects oiled and coated with baking paper. unfold flippantly and faucet as soon as at the desk most sensible, ahead of baking at the heart shelf of the oven at a hundred and eighty �C. (If utilizing a springform tin, position a baking tray at the reduce rack in case of drips. ) Bake for fifty mins. attempt with a skewer and, if performed, stand for numerous mins ahead of turning out to chill. whilst chilly, position the cake the wrong way up on a wide cake plate and brush the flat base (which is now the pinnacle) with a bit melted soft apricot jam and ice (see below). darkish chocolate icing In a heavy-based saucepan, over low warmth, soften one hundred fifty g darkish chocolate, damaged up, with 15 ml (1 Tbsp) butter and 60 ml (¼ cup) water. whilst simply gentle, swap off the range plate and upload presifted icing sugar, 50 ml (1/5 cup) at a time, stirring until eventually it disappears ahead of carrying on with. you'll want approximately 250 ml (1 cup) in overall. once the combination turns into thick yet continues to be pourable, drizzle it flippantly over the chilly cake, permitting it to run down the perimeters – paintings quick, because it organisations up speedily and also you are looking to in achieving a gentle, modern end. lightly press in a number of walnuts right here and there, and go away for numerous hours to set. Makes 10 huge wedges. FLOP-PROOF SCONES Scones must be loved whilst freshly baked, and those are last-minute life-savers – in particular if you’re operating a espresso store – simply because all it takes is a short sift, whisk, pat and bake (no butter to rub in, no aerating, no fuss) to provide a billow of fats scones to pile with jam and thick cream. With this in brain, oil is used rather than butter. The healthy, fruity model is one other effortless alternative. undeniable golden scones 500 ml (2 cups) cake flour 20 ml (4 tsp) baking powder 1 ml (¼ tsp) sea salt 30 ml (2 Tbsp) castor sugar 1 huge free-range egg 60 ml (¼ cup) every one oil, milk and water five ml (1 tsp) clean lemon juice crushed egg or milk to glaze Sift the dry elements right into a blending bowl. Whisk jointly the remainder components. upload to the sifted combination and combine flippantly, utilizing an organization spatula after which, utilizing your fingers, fast form right into a smooth ball – flouring your arms if worthy. Pat out right into a 2 cm thick circle or rectangle on a frivolously floured board; don’t be heavy-handed, however the dough has to be given a short knead and smoothing out to take away any floor cracks.