Layered Coffee Cake with Chocolate Ganache Frosting

Layered Coffee Cake with Chocolate Ganache Frosting


Coffee Cake:



3 3/4 Cup Flour (sifted)

1 Tbsp Royal Baking Powder

1 1/8 Cup Butter (soft)

1/2 Cup White Sugar

1 1/2 Cup White Sugar

3/4 tsp Bicarbonate Of Soda

3 tsp Instant Espresso Powder

5 Eggs

2 Tbsp Vanilla Essence

1/2 Cup Plain Yoghurt

1/2 Cup Milk

1/2 Cup Strong Coffee (not boiling hot)

Pinch Of Salt


Chocolate Frosting:



1 1/2 Cups Soft Butter

1 Cup Cocoa (sifted)

5 Cups Icing Sugar (sifted)

1/2 Cup Milk

2 tsp Vanilla Essence




  1. Preheat the oven to 180ºC and line 3 15cm cake tins with baking paper.
  2. In a mixing bowl, combine the flour, baking powder, bicarbonate of soda and instant espresso powder. Whisk until combined and set aside.
  3. Meanwhile, cream the butter and both sugars together in a stand mixer fitted with a paddle attachment.
  4. Add the eggs one at a time then add the vanilla essence and yoghurt. Making sure to scrape down the sides of the bowl every now and then.
  1. While the mixer is running, add the dry ingredients to the butter mixture alternating with the coffee and milk.
  2. Mix until just combined.
  3. Divide the batter between 3 cake tins and bake for 40 minutes or until a fork inserted comes out clean.
  4. Allow to cool before frosting the cakes.
  5. For the frosting, beat the cocoa and soft butter until creamy.
  6. Then add the icing sugar a cup at a time alternating with about a tbsp of milk.
  7. Add the vanilla essence and continue mixing until desired consistency has been reached.
  8. Once the cakes have cooled, place one layer of cake on a cake stand. Add a little frosting and repeat the process.
  9. Place the cake in the fridge for 15 minutes to set a little.
  10. Use the remaining frosting to cover the cake.
  11. Decorate as desired or with a drizzle of dark chocolate.



Please note I followed the same recipe and put it in cupcake liners to make it a little easier.


Images captures by : Huawei P30 Pro






Roast Tilapia with a Tomato & Olive sauce


For roast Tilapia

2 large tilapia/bream , cleaned and gutted

3 bell peppers, cut lengthwise

1 red onion, sliced

2 Tbsp Robertsons Oriental Nori Rub

2 Tbsp Robertsons Spicy Moroccan Rub

2 garlic cloves, chopped

2 Tbsp olive oil

Salt and pepper to taste

For tomato and olive sauce

Olive oil for frying

300g Exotic tomatoes or cherry tomatoes, halved

1 red onion finely chopped

2 garlic cloves, chopped

1/2 cup black olives

2 Tbsp brown sugar

150ml fish stock

100ml white wine ( any dry white will work)

Salt & Pepper to taste


Preheat the oven to 200 degrees.Pat the tilapia dry with a paper towel. Make 3 slits on each side of the fish.

Combine the Oriental Nori, Spicy Moroccan Rub, salt, pepper, garlic and olive oil in a small bowl

Then rub each fish with spice mix on each side and on the inside

Stuff cavity of the fish with sliced onion and peppers

Place fish on a baking tray and roast for 25 minutes.

While fish is roasting, heat oil in a large pan on a medium heat.

Add onion, garlic and gently fry for about 2-3 minutes or until soft.

Add tomatoes, olives, sugar, wine and fish stock and leave to simmer for about 15 minutes – 20 minutes , stir occasionally and break down tomatoes.

After 20 minutes, season with salt and pepper to taste and set aside for serving.

Remove fish from oven, spoon over tomato and olive sauce, then garnish with chopped coriander.

Luyandas Ultimate Lasagna


For meaty sauce

Olive oil, for frying

500g lean beef mince

200g pork mince

2 onions, chopped

1 red pepper, chopped

2 garlic cloves, chopped

2 carrots, grated

1 tsp cajun creole rub

2 tsp Robertson Barbercue spice

3 Tomatoes, chopped ( or use 1 can)

200ml beef stock

125ml red wine ( use any)

1 bouquet garni

1 Tbsp Tomato paste

1 Tbsp brown sugar

For white sauce

4 Tbsp butter

4 Tbsp flour

1 litre milk

1 cup grated mozzarella cheese

For Lasagna

Grated Cheddar Cheese

Chopped parsley

Lasagne sheets


For meaty sauce

Heat oil in a large saucepan, add onion, carrots, garlic and pepper and stir for about 5 minutes or until onion is soft.

Add both minces,season with barbecue spice, cajun creole rub and stir continuously until evenly browned

Add tomatoes, wine, beef stock, sugar, tomato paste and bouquet garni to the mince, lower heat and leave to simmer for 1 hr – 1hr 30 min, until reduced and mince is soft

For the white sauce

Melt butter in a saucepan

Add flour and stir continuously until paste forms and then gradually start adding milk, slowly, continuing to stir while the sauce thickens.

Once sauce has thickened add cheese and season with salt and pepper

For Lasagna.

Preheat oven to about 150 degrees

Start layering an oven proof dish with the mince sauce, then add a layer of pasta sheets, and top with white sauce. Continue the process until the oven dish is full.

Sprinkle the Cheddar Cheese and bake for 45 minutes.

Increase heat to 200 degrees and cook for a further 15 minutes.

Remove, garnish with chopped parsley and serve

For those who may not know what a bouquet garni is, it’s a bundle of herbs tied together. So if you look for it at the store, it looks like the image below :

Crispy Chicken Schnitzel


Crispy Chicken Schnitzel

1/2 cup sunflower oil

4 skinless chicken breasts, butterflied and flattened

1 cup panko breadcrumbs

1 cup toasted breadcrumbs

3/4 cup flour

2 eggs, beaten

1 tsp crushed garlic

Handful Parsley, chopped

3 Tbsp Robertsons Cajun Creole Rub

3 Tbsp Robertsons Spicy Moroccan rub

1 Tbsp Paprika

100g grated parmesan

Mushroom sauce

100g portabellini mushrooms, halved

4 Tbsp Salted Butter

1 cup cream

2 garlic cloves, chopped

2 Thyme sprigs

Salt & Pepper to taste

Chunky Avocado salsa

2 Avocados, diced

1 cup cherry tomatoes, halved

handful fresh coriander, chopped

2 Tbsp Basil pesto

1 lime, squeezed

Salt & Pepper to taste



1. Season chicken with salt and pepper

2. Place flour on a plate

3. Beat eggs in a bowl and add garlic and parsley

4. In a shallow baking dish, place panko breadcrumbs, toasted breadcrumbs, cajun creole spice, morrocan spice, Paprika, parmasen and salt to taste

Dredge chicken in flour, removing excess. Dip chicken into the egg mixture, then dip chicken into breadcrumb mixture and make sure it’s coated evenly

Heat oil in a large pan,on a high heat.

Fry schnitzel for about 4 minutes on each side then transfer to a paper towel lined plate so excess oil can be absorbed

For mushroom sauce

In a saucepan over a medium heat, add butter mushroom and garlic and fry for 5 minutes

Add cream and thyme and leave to simmer for 10 minutes.

Season to taste

This version would go perfect with mash and veggies

For The Chunky Avocado Salsa

Add Avocado, tomato and coriander to a large mixing bowl. Drizzle with basil pesto and lime juice, stir together and season to taste

This version would be perfect with a light salad


Definition :

Dredge – coating moist food with a dry ingredient.

This is to avoid coating getting soggy

Mutton Stew and Cabbage

Luyandas Mutton Stew & Cabbage


Olive oil, for frying

1kg Mutton Knuckles

1 onion

1 red pepper

1 green pepper

3 garlic cloves, chopped

1 Tbsp Robertsons Cajun Creole Rub

2 Tbsp Rustic Karoo Lamb Rub

1 Tbsp Rajah Mild and Spicy curry powder

1 Mutton Stock Cube

2 Tbsp Mrs Balls chutney (original)

1 Tomato, diced

1 Tbsp Tomato paste

2 potatoes, peeled & cubed

2 Tbsp Knorr Brown Onion Soup

750ml water ( add more if needed)

Salt, to taste


In a large pot, heat oil over a medium heat

Add onions, garlic, peppers and cook for about 5 minutes, until soft

Add Mutton, spices, chutney and tomato paste. Brown the meat on all sides.

Add the potatoes, tomatoes, water, brown onion soup and stock cube. Stir all the ingredients together, close the pot and leave to cook for an 1hr 30 min

After an hour and 30 minutes, stir, taste and season to your liking!

For Cabbage


Oil for frying

1 cabbage, chopped

1 onion, chopped

2 tomatoes, diced

1 Tbsp Rajah Mild and Spicy

1 Tbsp Robertsons Chicken Spice

Aromat, to taste


Heat oil in a large pan and fry onion with the rajah and chicken spice for about 5 minutes until soft

Add cabbage, stir and cover with lid until cabbage wilts.

Once cabbage has wilted, add tomatoes and cook for a further 35 minutes, covered.

Keep checking and stiring, to avoid cabbage sticking to the pan

After 35 minutes, season with Aromat and serve.

Pilchard Shakshuka

Ingredients :

Olive oil, for frying

1 onion

1 red pepper

1 green pepper

2 tsp crushed garlic

1 tsp coriander

1 tsp Paprika

1 tsp ground cumin

1 tsp turmeric

2 tsp Cajun creole spice

1 can diced tomato

1 tsp sugar

1 can Lucky Star Pilchards

Aromat Naturally Tasty, to taste

4 eggs


Heat oil in a large pan over a medium heat.

Add onion, peppers, garlic, coriander, paprika, cumin, turmeric, cajun creole and cook for about 5 minutes, until soft, stiring continuously

Add the tomato, tinned fish ( & a pinch of sugar for acidity in the tomato), leave simmer for 15 minutes or until it has reduced. Season with salt and pepper

Make wells in the pan and gently break eggs into the wells.

Season eggs with Aromat and cover with a lid until egg whites are cooked and yolk is soft.

Garnish with parsley and serve with bread!

Creamy Peri-Peri Chicken Liver Pasta

Serves 4


Olive oil, for frying

500g chicken livers

1 onion, chopped

2 Tbsp garlic, crushed

2 Tbsp tomato paste

3 Tbsp Knorr Peri Peri Sauce

1/2 tsp chilli flakes

1 cup( 250ml) chicken stock

1/2 (125ml) cup cream

Handful cherry tomatoes, optional

Handful parsley, chopped.

Salt & Pepper to taste

250g pasta of your choice


1. Heat oil in a pan over a medium-high heat. Sauté livers for about 5 minutes, or until browned on the outside

2. Add onion, garlic and chilli flakes and sauté for about 5 minutes, Season with salt and pepper. Add tomato paste, cream, stock, Knorr Peri Peri Sauce, and bring to a gentle simmer for 20 minutes

3. While sauce is simmering, prepare your pasta according to packet instructions.

4. To serve, toss the pasta in the chicken liver sauce. Garnish with cherry tomatoes and flat leaf parsley