Burfee lammingtons

So it has been ages, since I have sat down and written a blog post. My plate is full at the moment.

I discovered and am trying to minimalize my stuff… boy do I have a lot of stuff, from books that I bought 20 odd years ago, to puzzles I bought on a whim in varsity to DVDS I bought for no apparent reason. But I am chucking them all out, of course I have kept the books that I never read yet, but those that I have read amounted to three chip boxes. Hopefully I will be able to make time to drop them off at the charity shop.

I recently took up crocheting and that takes up most of my free time. I taught myself seeing as no one in our family crochets, my family are all knitters. Crocheting is pretty easy once you get the hang of it and it is soo relaxing. After a few rows, I am so calm; I fall off to sleep like a baby.

Cooking has taken a back seat. In between the Covid crisis and my spring cleaning, I just took a step back and reevaluated everything. Covid has really opened my eyes and I know so many people that died during the first wave and twice as many people that have already passed on during this second wave. If that isn’t bad, our city is regarded as a hot spot and that just freaks me out.

Covid is part of the reason, I just needed space, a few weeks back, the new tenants moved into my Uncle’s house and it was time to pack up all his stuff and well, let’s just say seeing all his stuff in boxes waiting to be sorted to see what goes where and what happens to the rest, really got to me. It showed me that everything I have accumulated, all those cook books I pore over and buy when I see them, I leave them all behind.

Fast forward 2 weeks and well my waist line told me that it is tired of eating takeaways and junk food and it wants some proper food and then I got blocked on instagram.

So here we are. This past Sunday I decided enough was enough and I got up super early to make a cake. I came across this idea on Aniseed’s instagram’s wall. Her recipe contained eggs, so I opted to use my own eggless burfee sponge recipe and use Aniseeds syrup recipe. The recipe was a hit all around. The baking itself was not smooth sailing. Half way through the baking I realized that I had forgotten to add the milk, so I had to take the cake out the oven, pour the half cooked batter bake into the mixer, mix in the milk and pop it back into the oven. I thought it was the end of the world, but apparently my parents couldn’t even tell that there was twice baked cake batter in the cake.

Ingredients for the cake batter:

  • 125g x butter, room temperature.
  • 1 x cup castor sugar.
  • 100g x klim
  • 100ml x nestle dessert cream.
  • 200ml x milk.
  • 1 x tsp vanilla essence.
  • 210g x cake flour.
  • 1 ½ x tsp baking powder.
  • Pinch of salt.
  • ½ x tsp cardamom powder.


  • In a mixer, cream together the butter and sugar until light and fluffy.
  • Add in the klim and mix till the mixture resembles bread crumbs.
  • Pour in the dessert cream, milk and vanilla essence and give it a good mix.
  • Sift in the flour, baking powder, salt and cardamom powder.
  • Mix well till everything is combined and nice and smooth.
  • Pour into a greased square tin and pop into a preheated oven.
  • Bake at 180 degrees for 20 – 25 minutes or until the cake tester comes out clean
  • Allow to cool for 10 minutes in the tin before turning out onto a cooling rack and allowing to cool completely before cutting.
  • You can either use a square or a circular cookie cutter to shape your sponge.

Ingredients for the syrup:

  • 1 x cup icing sugar.
  • ½ x tsp cardamom powder.
  • 1 x cup milk.
  • 1 x tsp vanilla essence.
  • 3 x tbsp. butter.
  • 1 x tbsp. klim.


  • Place the butter and milk in a pot and gentle heat through, do not allow it to come to a boil.
  • Remove from the stove and whisk in the remaining ingredients.

To assemble:

  • Dip your cut out sponge in the syrup.
  • Shake off any excess syrup.
  • Roll in desiccated coconut and top with coloured nuts before serving.

Tell me what you think of this recipe