I am in the process of researching menu selections for my upcoming classes at the various cooking schools I work at. There are so many cuisines out there and no, you don’t have to come from a certain country to cook that cuisine. Prime example, how many of us cook French, Italian and Indian food and are really not French, Italian or Indian etc.  I think you have to love experimenting and love being in the kitchen – that’s two points in my favor. I’ve offered many different cuisines – some I would offer again and again i.e. Italian, others seem to have Chef’s on the circuit doing the same style of dishes. The process enables me us to offer new and different ideas for meals.  Some “comfort” food ideas, some “wonder what they eat in…” dishes and others, well just because they interest me as a Chef.  

These classes are run in the evenings at locations such as Loblaw’s, Longo’s, LCBO and well a whole lot more.  Some offer wine, others not.  Regardless, it is great value.  Typically, a three (or four) course meal for anywhere from $35 to $45 per person. It’s an entertaining evening with your very own personal Chef creating your meal in-front of you. As well, you will get tips and techniques you can only learn in Chef schools or from on the job experience. Yes, cook like a pro without spending the time and money to become one – sorry but you can’t skip the practice.  On the first page of my blog is a link “Where is Chris this month?”  Click on this link and you can see where I will be each day!  I hope to see you at one of my upcoming classes.    

Okay, now that the “plug” for my classes is done, this recipe is from a South African inspired menu I’m thinking of adding to my September – December classes. A delightful cake that I have made twice already – the first time in cupcake form and the second in a Bundt pan. Both times – I’ve been told – YUM! I made some changes like the substitution of citrus sugar (see a previous blog – so simple, a no-brainer and ready in minutes) – this batch contained orange and lemon zest, for some of the white sugar and a dollop of marmalade in the middle  of the batter – nice compliment to the citrus sugar. It’s rich – condensed milk and 5 eggs (yes it had me at condensed milk too!)!

So make this cake. Keep this recipe in your – emergency back-up dessert recipe file. What, you don’t have one of these?! Start one now and make this your first recipe in the file. A delicious, moist versatile recipe for a cake that is ready in 1 hour – come on!! As always – enjoy!

Ingredients
10 ounce (284g) Churn 84 European style butter
3/4 cup (150g) sugar – I used 1/2 cup granulated and 1/4 cup citrus sugar
5 large eggs
2 cups (250g) all-purpose flour
2 teaspoons baking powder
1 14 ounce (396g) can condensed milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
Zest of one lemon

Pre-heat the oven to 325°F
Grease a 10 inch round or Bundt pan with cooking spray and set aside – (this quantity will fill 2 x 12-cup muffin tins for 24 cupcakes
Cream the butter and sugar at high speed in a stand mixture until it’s fluffy and pale, about 3 minutes
Stop the machine and add the condensed milk and mix for another minute
Stir in the eggs, one at a time, beating the mixture well between each addition – it may start to look curdled but it is all good
Combine the flour and baking powder in a small bowl – whisk or sift, then add the lemon zest and vanilla and lemon extracts
Mix until everything is combined – scrape down the sides of the mixing bowl as needed
Pour batter into the greased cake pan (or cupcake liners)
Tap pan on work surface to eliminate any air bubbles
Bake for about 45–50 minutes for the cake or 30 – 35 minutes for the cupcakes – insert a wooden toothpick into the center of the batter, it should come out clean – transfer to a wire rack
Sprinkle cake with powdered sugar or a touch more of the citrus sugar, and serve with whipped cream and fresh berries or just have it on its own
Optional – before you put the cakes in the oven to bake, sprinkle the tops with citrus sugar, it will form a remarkably crunchy top!