Best Valentine’s Day dessert recipes

What better way to win someone’s heart than with food? Treat your sweetheart to delicious puddings by Mogau Seshoene this Valentine’s Day.

Food made with love is arguably the best gift of all, something author, chef and businesswoman Mogau Seshoene knows too well. Her love for South African cuisine and heritage combined with her fear of being dubbed a lazy daughter-in-law who doesn’t know how to cook turned into a successful business – The Lazy Makoti (the lazy daughter-in-law). She shares with us her recipes from her new book The Lazy Makoti’s Guide To The Kitchen – our Valentine’s Day gift to you. 

THE SALTED CARAMEL AND APPLE UPSIDE-DOWN CAKE

Serves 8 – 10 | Preparation time: 20 minutes  | Baking time: 1 hour

6 – 8 apples, cored and quartered

Caramel sauce
⅓ cup butter
½ cup brown sugar
¼ cup cream
½ tsp salt

Cake
⅘ cup butter
¾ cup sugar
3 eggs
2 tsp vanilla essence
1½ cups self-raising flour

Preheat oven to 180°. Grease a cake tin and place the apple pieces side by side to cover the base, creating a circular or spiral pattern. In a saucepan, heat butter and add sugar, cream and salt. Stir to dissolve the sugar, bring to a simmer and cook until sauce turns a brownish caramel colour. Pour the caramel over the apples and set aside. To make the cake, place the butter and sugar in a large bowl and beat until fluffy. Add the eggs, one at a time, and combine well. Stir in the vanilla essence and fold in the flour. Spoon the batter over the caramel apples. Bake for one hour until a skewer inserted in the centre of the cake comes out clean. Cool and turn upside down onto a plate.

SUMMER BERRY TARTS

Serves 4 | Preparation time: 30 minutes | Baking time: 10 minutes

Pastry
1 cup flour
1 Tbsp castor sugar
½ cup butter, cold
1 egg, lightly beaten
2 Tbsp cold water

Filling
2 tubs cream cheese
¼ cup honey
3 cups fresh berries (variety of your choice)

Preheat oven to 180°. Grease and prepare a tart dish. To make the pastry: sift flour and castor sugar and, using your fingers, rub in butter until crumbly. Add egg and mix together. Blend in cold water and chill in fridge for 30 minutes. Roll out pastry and cut into squares to cover 4 x 10cm tartlet tins. Line tins, trimming pastry if necessary. Prick pastry with a fork and bake for 10 minutes until golden brown. Remove from oven and set aside to cool completely. To make the filling: combine cream cheese and honey in a large mixing bowl and mix well. Pour into prepared pastry cases and top with berries. Tip: if fresh berries are not available, try frozen berries. Defrost before adding to tarts.

PEPPERMINT CRISP CAKE

Preparation time: 20 minutes | Baking time: 30 minutes

Cake
1 cup cake flour
3 heaped Tbsp cocoa powder
1 Tbsp baking powder
¾ cup butter
½ cup castor sugar
3 eggs, beaten
1 tsp vanilla essence
2 Tbsp milk

Topping
360g tin of caramel
1 cup cottage cheese
1½ slabs Peppermint Crisp chocolate
Fresh mint leaves to garnish

Preheat oven to 180° and grease a 20cm cake tin. Sift flour, cocoa and baking powder together in a bowl. In a separate bowl, cream the butter and castor sugar, and then add the eggs, vanilla essence and milk. Make a well in the flour mixture and mix in the wet ingredients. Spoon batter into cake tin and bake for 30 minutes until risen and cooked. Allow to cool. For the topping: mix caramel and cottage cheese in a bowl. Grate one bar of chocolate and fold into the caramel mixture. Generously spread caramel topping onto the cake. Decorate with more grated chocolate and mint leaves.

These recipes were extracted from The Lazy Makoti's Guide To The Kitchen by Mogau Seshoene (Quivertree Publications, R340)

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