WIN! Royal Baking Powder partners with The Taste Masters SA

Competition is NOW CLOSED.

Congratulations to our winners:

Premium: Bongani Sukazi

Premium: James Williams

Premium: Dr. Manqoba Soni

Raj Banwari

Tereza Zugloi

Each hamper includes:

1. 7x cloths
2. 4x wooden spoons
3. 1x whisk
4. 2x oven gloves
5. 1x baking dish

Three Premium members will automatically be entered to win a hamper valued at R1000 each and one Premium member will automatically be entered to win a Yuppie Chef voucher valued at R1000!

When you think Royal Baking Powder two words come to mind “Baking Goodies” what better way to celebrating this  by either then collaborating with one of SA’s top cooking/baking Shows.

Royal Baking Powder has partnered with the show The Taste Masters SA: Baking Edition as their official partner and sponsor. Every recipe is a chance to reinvent a traditional favourite; to play with flavours and to, well, create. That’s what we want to do with Royal Baking Powder – take a brand the nation already loves, and partner it with an amazing show to create with it and give it the love it deserves and treatment. Also it make sense as this season is all about baking. See promo video. Royal Baking Powder has been a tried and trusted brand by home bakers for decades. The brand has been in SA since 1863 and is the longest standing baking brand globally. It’s the  No.1 in the baking powder category globally and in SA and what better way to showcase its ability and versatility around a kitchen by either than partnering with a national Award winning Televisions show like The Taste Masters SA.

See recipes below from our Royal Baking Powder x The Taste MasterSA influencers.

Moshe Ndiki

DOUGHNUTS- video attached

3 tbsp butter 

2/3 cup sugar 

1 egg, beaten 

3 cups flour 

3/4 tsp salt 

1 tsp ground nutmeg 

4 tsp Royal baking powder 

2/3 cup milk 

powdered sugar and cinnamon (for topping)

Half full a deep pot or deep fat fryer with oil and put over low flame to heat. Line dripping pan with clean, unglazed paper and put aside ready to drain doughnuts. 

Cream butter and sugar; add beaten egg. 

Sift together flour, salt, nutmeg, and baking powder and add to first mixture. Add milk slowly; then add remainder dry ingredients. Add enough more flour to roll. roll out part of dough at a time on slightly floured board to about 2.5cm thick. Cut with doughnut cutter first dipped in flour. If dough is chilled before rolling, it will be easier to handle. 

 If oil is not hot enough, grease will be absorbed and if too hot doughnuts will crack. If you don’t have a thermometer, test with small cube of bread. Drop the bread in fat; if it browns in 60 seconds, it is just hot enough. 

Place as many doughnuts in basket as will just cover bottom and lower basket in oil, or drop them into the oil and as they come to the surface see that they do not overlap. Doughnuts will puff up and rise to surface as they cook. When brown on one side, turn and brown other side, cooking thoroughly. It should take about 2 minutes to fry doughnuts. Drain well, then put on prepared paper to drain again. Sprinkle with powdered sugar and cinnamon just before serving.

Faaiza Omar

Lamingtons – video attached

Recipe- please see attached

Sarah Graham

Leek and Mushroom Pie- image attached

Serves 4 | Ready in 1 hour (mostly unattended)

WHAT YOU’LL NEED

1 Tbsp olive oil

1 Tbsp butter (or an extra 1 Tbsp olive oil)

6 baby leeks, chopped 
1 small onion, chopped

1 clove garlic, chopped

500g brown or portabellini mushrooms, roughly chopped

1 tsp dried tarragon (or dried thyme or rosemary)

1/4 cup vegetable stock
1 Tbsp balsamic vinegar

3-4 Tbsp cream, mascarpone or full cream natural yoghurt

S + P to taste
1 sheet ready-made store bought puff pastry

Optional to Serve: 
Simple green salad with a drizzle of olive oil and a squeeze of fresh lemon juice

WHAT TO DO

1. Pre-heat oven to 180C. In a large pan, heat the olive oil and butter and fry the leeks, onions, garlic and tarragon for 10 minutes, or until softened. Add an extra drizzle of olive oil if necessary.

2. Add in the mushrooms along with an extra 1 Tbsp olive oil if necessary, and cook until the onions are tender and lightly golden.  

3. Add in the stock, balsamic vinegar and cream along with a good pinch of salt and freshly ground pepper. Bring to a simmer, check for seasoning and transfer to a shallow baking dish (the mixture must fit just to the top of the dish so that the pastry sits snugly on top). 

4. Place the pastry sheet over the top of the pie and use a fork to press down the edges all the way around. Trim off any excess pastry using a knife, make two small holes in the centre of the pie to allow steam to escape and bake for 30 minutes or until the pastry is golden.

5. Serve immediately with a simple side salad.

Lufuno Sinthumele

Rich Chocolate Cake– images attached  

You will need: 

2 cups (500 ml) cake wheat flour

4 Tbsp (60 ml) cocoa powder 

1 1/2 tsp (7.5 ml) bicarbonate of soda 

1 1/2 tsp (7.5 ml) Royal Baking Powder

4 large eggs

1 cup (250 ml) brown sugar 

1 tsp (5 ml) vanilla essence 

1/2 cup (125 ml) milk 

1 cup (250 ml) cooking oil 

What to do: 

Preheat oven to 180°C 

1. Sift together the cocoa powder, cake flour bicarbonate of soda and baking powder. 
2. Using an electric beater, beat the eggs and sugar together for 3 minutes on medium speed, add the vanilla essence and mix just to combine then add milk and oil beat for a minute or two. 
3. Add the egg mixture to the dry ingredients and beat for 3 minutes on high speed.
4. Spoon the batter onto prepared 2 large cake tins. 
5. Bake in a preheated oven for 35-40 minutes. Allow to cool completely. Before icing.

Chocolate Ganache 

You will need:

200 g Chocolate (broken into pieces)

200 ml fresh cream 

What to do:

Place the chocolate and cream in a saucepan and bring to simmer while stirring. Simmer for 1 minute and then remove from the heat. Leave to cool and then pour over the cake. Add fruits of your choice. 

#TheTasteMasterSA

#RoyalBakingPowderSA

#BakemoreMemories

Competition closes Sunday, 12 December 2021 at midnight.

Ts&Cs apply. Competition will run online and in print. By entering the competition, you accept The Citizen’s standard terms and conditions. Premium members get an automatic entry to all citizen.co.za competitions.