LEMON BUCHU AND AMASI LOAF CAKE

Enjoy this lemon buchu loaf cake baked with amasi for a soft and tender crumb.

MAKES 1 LOAF CAKE

DIFFICULTY: A LITTLE EFFORT

PREPARATION TIME: 45 MINUTES

COOKING TIME: 1 HOUR

RECIPE DEVELOPED BY:

Kim Nielsen – ICA 3rd-year student, specialising in Media Communication

STYLING & PHOTOGRAPHY:

Kim Nielsen – ICA 3rd-year student, specialising in Media Communication

WINE PAIRING:

Richardo Whittaker – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination

Du Toitskloof Pinotage Rosé 2021

LOAF CAKE

127g butter, softened
200g castor sugar
2 large sprigs lemon buchu, finely chopped
1 lemon, zested
2 large eggs
90ml amasi
10ml (2 tsp) lemon juice
200g cake flour
1.25ml (¼ tsp) bicarbonate of soda
1.25ml (¼ tsp) baking powder

BUTTER ICING

30ml (2 tbsp) cream
2 sprigs lemon buchu
115g butter, softened
175g icing sugar, sifted
2.5ml (½ tsp) lemon buchu, finely chopped
½ lemon, zested

TO GARNISH

½ lemon, zested
5ml (1 tsp) lemon buchu, chopped

Preheat the oven to 180˚C. Lightly grease a 23cm x 13cm loaf tin with non-stick cooking spray.
In a large bowl using an electric mixer, cream the butter for about 4 minutes until light in colour.
In a separate bowl, combine the castor sugar, finely chopped lemon buchu and lemon zest. Rub the sugar between your fingertips for 2 minutes until fragrant.
Add the sugar mixture to the butter and cream for 3 minutes until light and fluffy.
Whisk in the eggs, one by one.
Whisk in the amasi and lemon juice until just combined.
In a separate bowl, sift together the cake flour, bicarbonate of soda and baking powder.
Add the dry ingredients to the egg mixture and mix well.
Transfer the batter to the greased loaf tin and bake for 50 minutes. The cake is ready once a skewer is inserted and comes out clean.
Gently turn the cake out onto a wire rack and cool in the fridge for at least 40 minutes.
For the buttercream, add the cream and lemon buchu sprigs to a small pot over low heat. Gently bring to a simmer, remove from the heat and strain. Allow to cool.
In a large bowl, using an electric mixer, cream the butter for about 4 minutes until light in colour. Gradually add the icing sugar, half a cup at a time, whisking in between.
Add the finely chopped lemon buchu, lemon zest and infused cream. Whisk until light and fluffy.
To decorate, spread the buttercream over the cooled loaf cake.
To garnish, sprinkle the lemon zest and chopped lemon buchu over the cake.

TIP: Lemon buchu and lemon zest contain fragrant oils which are released and become more intense when rubbed with an abrasive ingredient like castor sugar.

WINE PAIRING: Du Toitskloof Pinotage Rosé 2021

This beautiful loaf cake was inspired by the use of traditional South African ingredients and indigenous lemon buchu.

Lemon buchu, native to the Western Cape, has a herbal lemon scent and flavour. It is versatile and can easily replace lemon zest in a recipe. It can also be finely chopped and rubbed into sugar as a flavouring agent, releasing its aromas and oil into the sugar.

Amasi is an aged-old way of preserving milk and replaces buttermilk in this recipe as a more affordable, but equally effective ingredient to create a tender and moist crumb in baking. It provides a slightly tangier flavour and a beautiful texture to the cake.

The buchu’s zestiness and the amasi’s tanginess created an ideal pairing.

BROWSE OUR RECIPES

Looking to go on a culinary adventure? Try out some of our recipes in the comfort of your home. Created by our chef students under the expert guidance of ICA lecturers, these recipes invite you to get creative, with a professional flair.

LEARN FROM THE BEST

READY TO JOIN THE ICA?

We believe, "to be the best, you need to learn from the best". So why not join the ICA and train with an award winning and Internationally rated the BEST chef school in Africa & one of the top three in the WORLD. The training ground for highly skilled world-class chefs. Our comprehensive and specialised training is based on classic gastronomic principles, coupled with innovative thinking and creative flair.

FIND YOUR COURSE

The Institute of Culinary Arts (ICA) is South Africa's leading Chef School and in the top 3 in Africa. Learn from the best with ICA and start your culinary journey.

Student portal

ICA

Home About Accreditation Testimonials

ICA COURSES

Courses 2 Year Diploma 3 Year Advanced Diploma 3 Year Specialised Diploma

ADDITIONAL

Upcoming Events Latest News & Blogs Terms & Conditions

Website Designed & Managed by 19 Digital