How about brunch at Mom\u2019s Caf\u00e9?<\/strong><\/p>\n<\/blockquote>\n Think hand-drawn menus, your best crockery, some fresh flowers from the garden and head chef dad to pull it all together? Who doesn\u2019t love freshly flipped flapjacks and a pot of tea?<\/p>\n Brunch is a great idea as it keeps everyone full till dinner, which means mom can put her feet up or even enjoy a sneaky afternoon nap. It\u2019s a great time to surprise her with an at-home spa day. Put some tranquil music on, brush her hair and massage her feet while feeding her some decadent cake. Now that\u2019s how you say spa-a-a-a-h. Or invite her outside for a sunny autumn picnic while she browses a craft market of homemade gifts. Guess what? Everything on sale costs just one kiss!<\/p>\n If you feel like an afternoon treat, put on a special high tea for mom, complete with mini sandwiches, scones and cream and her favourite cake. If you\u2019re lucky, she just might save you a slice\u2026Whatever you decide, SASKO has just the recipe to make you the Mother\u2019s Day hero.<\/p>\n Whether she’s near or far, mom will always be in your heart\ud83e\udd70<\/p>\n What recipe reminds you of mom? Bake it, post it, share…<\/p>\n Posted by SASKO<\/a> on\u00a0Thursday, 7 May 2020<\/a><\/p><\/blockquote>\n<\/div>\n INGREDIENTS<\/strong><\/span><\/p>\n 200 g butter, softened<\/p>\n<\/li>\n 250 g castor sugar<\/p>\n<\/li>\n 4 eggs<\/p>\n<\/li>\n 250 g sour cream<\/p>\n<\/li>\n Juice of 1 lemon<\/p>\n<\/li>\n 2 cups of SASKO CAKE WHEAT FLOUR<\/p>\n<\/li>\n 2 tsp. baking powder<\/p>\n<\/li>\n 1\/2 tsp. bicarbonate of soda<\/p>\n<\/li>\n 1 tsp. salt<\/p>\n<\/li>\n 1 cup desiccated coconut<\/p>\n<\/li>\n<\/ul>\n Mixed berry marscapone:<\/p>\n 500 g mascarpone<\/p>\n<\/li>\n 1 tsp. vanilla<\/p>\n<\/li>\n 250 g fresh mixed berries (sprinkle with sugar and chill)<\/p>\n<\/li>\n<\/ul>\n Cream cheese icing:<\/p>\n 50 g butter, softened<\/p>\n<\/li>\n 250 g cream cheese<\/p>\n<\/li>\n 150 g icing sugar<\/p>\n<\/li>\n<\/ul>\n METHOD<\/strong><\/span><\/p>\n Preheat the oven to 180 degrees. Grease and line 2 x 18 cm springform baking tins.<\/p>\n<\/li>\n Using a mixer, beat butter and sugar until thick and pale. Add eggs one at a time, beating well. Add sour cream and lemon juice and beat to combine.<\/p>\n<\/li>\n In a separate bowl, sift together SASKO Cake Wheat Flour, baking powder, bicarbonate of soda and salt. Fold through the flour mixture and coconut, mix to combine.<\/p>\n<\/li>\n Divide the batter between the 2 tins and bake for 45-50 minutes or until cooked when tested with a skewer.<\/p>\n<\/li>\n Leave to cool completely.<\/p>\n<\/li>\n In a bowl, mix together the mascarpone, vanilla and berries. Cut each cake in half, place one layer on a cake stand and spread with a third of the mascarpone, top with a second layer and repeat with remaining cake and mascarpone, finishing with a layer of cake.<\/p>\n<\/li>\n Mix butter, icing sugar and beat until pale. Add cream cheese and beat until smooth.<\/p>\n<\/li>\n Using a palette knife, spread the cream cheese frosting all over the cake.<\/p>\n<\/li>\n<\/ul>\nShow your mom care this Mother’s Day with these lockdown treats<\/h3>\n
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Win a R1000 SASKO Voucher for Mother’s Day on Facebook<\/h4>\n
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Coconut Sponge Cake with Mascarpone<\/h3>\n
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