Thirion - Bake with Josh

Download the Bake With Josh Activity Pack from our website here:
http://www.randomstruik.co.za/ebook-links-and-downloads/bake-with-josh/bake-with-josh-activity-pack.pdf

I was only 3 years old when I helped my mom in the kitchen for the first time. We baked muffins and this experience started my culinary adventure.

I was only 7 years old (in 2010) when I entered the Mzansi Magic Market Day where I sold toys I had made from recycled materials. It was at this stage that I really started to learn about business principles.

I was planning to have a stall at the 2011 Mzansi Magic Market, but had no idea what product to sell. At that stage my family and I were hooked on MasterChef Australia and while watching an episode one evening, I drew a comic strip recipe. My dad thought it was a great idea to draw a whole book full of recipe comics for the market.

One idea led to another and I decided to make a cookbook with a difference! I made a cookbook with activities and games for children and sold them at the market. I won the Best stall award at the Market Day and a local newspaper wrote about my success. My mom and I sent a sample of my book to Random House Struik and they decided to publish it. My book Cook with Josh was launched during September 2012 and the first print run sold out in only three months!

Cook with Josh was entered into the Gourmand World Cookbook Awards. My book was the South African winner of a Gourmand Award in the category of Best Children and Family Cookbook. Then, it was selected from a pool of 171 countries as one of the six finalists in the world. I was fortunate enough to attend the Gourmand Awards gala-event at the Louvre Pyramid in Paris, France in February 2013. My cookbook won the Best Childrens Cookbook in the World of 2013 Gourmand Award!

My publisher asked if I could do a second book and so I present Bake with Josh to you. I hope you will enjoy all the baking recipes in this book!

• 185 g unsalted butter
• 315 g castor sugar
• 3 eggs
• 2 cups (500 ml) finely grated carrots
• 34cup (200 ml) chopped walnuts
• 110 g cake flour
• 110 g self-raising flour
• 112tsp (7.5 ml) mixed spice (see insert to make your own mixed spice)

• 5 Tbsp (75 ml) cream cheese
• 2 Tbsp (30 ml) unsalted soft butter
• 112cups (375 ml) icing sugar
• handful of chopped walnuts for decorating

1. Preheat the oven to 180C. Grease a round bundt pan and set aside.
2. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time and mix well. Stir in the carrots and walnuts.
3. In a separate bowl, sift the cake flour, self-raising flour and mixed spice together. Add the flour mixture to the egg mixture and mix well.
4. Pour the batter into the prepared cake pan and bake for 1 hour or until a cake tester inserted comes out clean. Remove from the oven, allow the cake to stand in the pan for a bit before turning out onto a wire rack to cool.

1. Beat the cream cheese and butter until light and fluffy.
2. Gradually beat in the icing sugar.
3. Spread the icing over the cooled cake and decorate with the chopped walnuts.

HOW TO MAKE YOUR OWN MIXED SPICE:

1 Tbsp (15 ml) ground nutmeg

2 tsp (10 ml) ground cinnamon

1 tsp (5 ml) ground cloves

12 tsp (2.5 ml) ground coriander

12 tsp (2.5 ml) ground ginger

12 tsp (2.5 ml) ground black pepper

Mix all the ingredients together and voila!
MAKES ABOUT 212 TBSP (37.5 ML)

• 300 g sugar
• 1 tsp (5 ml) vanilla essence
• 5 eggs, separated
• 34cup (180 ml) oil
• 34cup (180 ml) water
• 250 g cake flour
• 1 Tbsp (15 ml) baking powder
• 4 Tbsp cocoa powder
• 14tsp (1 ml) salt

• 112cup (375 ml) water
• 300 g sugar
• 3 Tbsp (45 ml) coffee powder
• 1 tsp (5 ml) vanilla essence

• 1 cup (250 ml) fresh cream
• 1 360 g can caramel condensed milk
• 1 32 g Flake chocolate
• some red cherries, halved

1. Preheat the oven to 190C. Grease a standard rectangular oven pan.
2. Beat the sugar, vanilla essence and egg yolks together. Add the oil and water to the egg mixture and beat well.
3. In a separate bowl, sift the flour, baking powder, cocoa and salt. Add the flour mixture to the egg mixture and beat well until combined.

   

4. Beat the egg whites until the stiff peak stage and fold into the flour and egg yolk mixture.
5. Pour the batter into the oven pan and bake for 2025 minutes or until a cake tester inserted comes out clean. Make the syrup 5 minutes before the end of the baking time.

1. Heat all the syrup ingredients in a saucepan over medium heat.
2. When the sugar and coffee have dissolved and the syrup has heated through, pour it over the hot cake immediately after you remove it from the oven.
3. Set the cake aside to cool before turning it out carefully onto a wire rack.

1. Beat the cream until stiff peak stage and then mix in the caramel until combined.

   

2. Spread the icing over the cake.

   

3. Cut the cake into squares and decorate with cherries.
4. Crumble the Flake over the icing.

DID YOU KNOW?

Cherries are a member of the rose family.

Preheat the oven to 180C.

Line two 23 cm round cake pans with baking paper. Grease the paper and sides of the pans well.