Shweshwe Cake Recipe
Celebrate our heritage with this Shweshwe cake decorated in a colourful shweshwe pattern, using South Africa’s favourite Liquorice Allsorts.
1½ cups (350g) butter
1½ cups (350g) castor sugar
6 large eggs
½ cup (125ml) milk
2¼ cups (300g) self-raising flour, sifted
1 cup (100g) cocoa powder, sifted
2 tsp (10ml) baking powder
2 tsp (10ml) vanilla extract
3 cups (375g) icing sugar
⅓ cup (80g) butter, softened
1½ tsp (8ml) vanilla essence
1-2 Tbsp (15-30ml) milk
1 packet (400g) Original Liquorice Allsorts
1 packet (150g) Original Mini Liquorice Allsorts
1 packet (150g) Liq-O-Dots Liquorice Allsorts
- Preheat oven to 180ºC.
- Lightly grease 2 round cake tins with a little extra butter and cut out 2 pieces of nonstick baking paper to fit the base of the tins.
- Place all the cake ingredients in a large mixing bowl and beat for 1 minute, or until just combined. It's important not to beat the batter too much – just long enough to make it smooth.
- Divide mixture between tins and bake for 45-50 minutes. Set aside to cool for 5 minutes.
- Run a knife gently around the edge of the cake tins and turn out cakes onto a wire rack to cool completely.
- Mix icing sugar and butter together, then stir in vanilla and 1 Tbsp milk.
- Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If too thick, beat in more milk, a few drops at a time. Cool for 15 minutes.
- Trim tops of cakes just enough so they can be easily layered and decorated.
- Ice the top of one cake, layer with second cake, then ice top and sides.
- Decorate the cake in a shweshwe pattern using Liquorice Allsorts.
- Slice and serve.
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