Salted caramel and apple upside-down cake
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The Lazy Makoti’s Guide to the Kitchen

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The Lazy Makoti’s Guide to the Kitchen


Salted caramel and apple upside-down cake

Recipe By Mogau Seshoene
Photographs By Craig Fraser


6 – 8 apples, cored and quartered
Caramel sauce:
⅓ cup butter
½ cup brown sugar
¼ cup cream
½ tsp salt
4∕5 cup butter
¾ cup sugar
3 eggs
2 tsp vanilla essence
1 ½ cups self-raising flour

Cooking Instructions

  1. Preheat oven to 180°C. Grease a cake tin and place the apple pieces side by side to cover the base, creating a circular or spiral pattern.
  2. 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.
  3. Pour the caramel over the apples and set aside.
  4. 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.
  5. Bake for one hour until skewer inserted in centre of cake comes out clean. Cool  and turn upside down onto a plate.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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