Spoil her this Mother’s Day with these delicious delights

YOGHURT CAKE WITH LEMON ICING
Prep time: 15 minutes
Cooking time: 1 hr 5 minutes
Serves/Makes: 6
Difficulty: Easy

INGREDIENTS
For the yoghurt cake
1 cups self raising flour
cup plain yoghurt
cup oil
cup sugar
½ tsp baking powder
½ tsp vanilla essence
¼ tsp salt
2 eggs, separated
For the candied lemon
1 lemon, whole
½ lemon, sliced
cup sugar
cup water
For the icing
1 ¾ cups icing sugar
1 tbsp water
2 tbsp lemon juice

METHOD
For the cake
1. Preheat the oven to 180°C and grease an 18 × 10 cm loaf tin with non-stick cooking spray.
2. Place all the ingredients, except the egg whites, into a large bowl and beat until creamy.
3. Beat the egg whites until stiff and fold into the cake mixture.
4. Place in the hot oven, then reduce the temperature to 160°C and bake for 45–50 minutes, until cooked through. Set aside to cool completely.
For the candied lemon
1. Line a baking tray with baking paper. Using a vegetable peeler remove the peel from the whole lemon and cut the peel into thin strips.
2. Place the lemon peel and slices in a pot and add the sugar and water. Boil for 10–15 minutes, stirring occasionally, until the syrup starts to become golden. Remove from the heat and place the lemons on a baking tray. Reserve the syrup for serving.
For the icing
1. Mix the icing sugar with the water and lemon juice until it reaches a smooth, pourable consistency.
2. To serve, pour icing over the cake and place the candied lemon on top. Drizzle over the remaining syrup.

STRAWBERRY COCNUT ICE
Prep time: 10 minutes
Setting time: 30 minutes
Makes: 9 blocks (4 × 4 cm)
Difficulty: Easy

INGREDIENTS
For the vanilla layer
1 cup icing sugar
1 cup desiccated coconut
½ cup condensed milk
1 tsp vanilla essence
For the strawberry layer
2½ tbsp strawberries, chopped
1 cup icing sugar
1 cup desiccated coconut
2 ½ tbsp condensed milk
½ tsp vanilla essence

METHOD
For the vanilla layer
1. Line a deep 11 × 13 cm baking tin with greaseproof paper.
2. In a large bowl, mix the icing sugar and coconut together. Add the condensed milk and vanilla essence and stir until combined. The mixture should be very thick and dough-like. Press into an even layer at the bottom of the tin.
For the strawberry layer
1. Using a blender, pulse the strawberries until crushed.
2. In a separate bowl, mix the icing sugar and coconut together. Add the crushed strawberries, condensed milk and vanilla essence, and stir until combined.
3. Press the strawberry mixture in an even layer on top of the vanilla mixture. Press down, then allow to set in the fridge for 30 minutes before cutting into squares.

EGG MAYONNAISE SANDWICHES
Prep time: 15 minutes
Serves/Makes: 4
Difficulty: Easy

INGREDIENTS
8 eggs, hard-boiled and peeled
½ cup mayonnaise
¼ tsp paprika
1 tsp mustard
2 tbsp onion, finely chopped
Salt and freshly ground black pepper
To serve
8 thick slices bread
1 cup lettuce leaves, torn
4 tsp chives, chopped

METHOD
1. Once the eggs are cold, chop them roughly and place in a large bowl.
2. Mix the mayonnaise with the paprika and mustard and add it to the bowl.
3. Add the chopped onion and mix until well combined and all the egg is covered. Season with salt and pepper.
4. To serve, place a couple of lettuce leaves on the bottom of one slice of bread, top with the egg mayonnaise mixture and seal with a second slice.
Dip the sides in chopped chives.

COFFEE AND CHOCOLATE CUSTARD SLICES
Prep time: 10 minutes
Cooking time: 20 minutes
Setting time: 1 hr
Serves/Makes: 9 squares
(6.5 × 6.5 cm)
Difficulty: Medium

INGREDIENTS
1 roll puff pastry, defrosted
2 cups milk
¼ cup water
½ cup sugar
1 tsp instant coffee
cup cornflour
2 tbsp custard powder
2 eggs, separated
2 tbsp margarine
1 tsp vanilla essence
To serve
2 tbsp icing sugar
1 × 80 g bar dark chocolate, melted

METHOD
1. Preheat the oven to 220°C and line a 20 × 20 cm square baking tray with greaseproof paper.
2. Cut the puff pastry into a 20 × 20 cm square. Place the puff pastry on the tray and bake for 10–12 minutes or until golden and crisp. Once cool carefully split the pastry into two layers.
3. In a medium pot bring 1 ¾ cups milk, water, sugar and coffee to a gentle simmer. Stir until the sugar and coffee has dissolved.
4. In a separate bowl, mix the cornflour and custard powder together, add the remaining ¼ cup milk gradually, stirring until a paste forms. Add 3 tbsp of the hot milk and coffee mix to the cornflour mixture and stir again.
5. Add the paste to the hot milk and stir until dissolved and custard starts to thicken.
6. Remove from the heat, add the egg yolks and stir again.
7. Add the margarine and vanilla essence and cook over a low heat, stirring until a thick custard forms. Remove from the heat and cool slightly.
8. Beat the egg whites until stiff, then fold into the custard mix. Allow to cool to room-temperature. Place one layer of puff pastry in the bottom of the square tray. Pour the custard over, then place the other layer of pastry on top. Allow to set in the fridge until completely cool, about 1 hour.
9. To serve, cut the custard slices into squares using a sharp serrated knife. Top with sifted icing sugar and a drizzle of melted chocolate.

Subscribe to Club Magazine, for more mother’s day gift ideas.