Meet Saretha Basson, Head Pastry Chef at The Cellars-Hohenort
Head Pastry Chef Saretha Basson is the culinary creative behind the new Classic High Tea at The Cellars-Hohenort.
We catch up with Saretha to chat about why she loves being a pastry chef. She also shares with us the recipe of her Classic Madagascan Chocolate Cake, which is featured on the irresistibly decadent Classic High Tea.
What is it about being a pastry chef that you love?
I love experimenting, creating and playing; the outcome is not always the same, but sometimes it is truly beautiful, and that is what I look for everyday.
Tell us a little bit about your thought process the new Classic High Tea, what can our guests expect?
The previous High Tea at The Cellars was low carb, and that is not high tea for me, so I wanted to step away from that and so I just created ‘tasty little treats’. It was also important for me to have a nice variety as well as plenty of different textures.
Any trick to making the Madagascan Chocolate Cake included in the new Classic High Tea?
My number one rule is: do not over mix your mixture, once your flour is added, and never over bake your cake, if you do those two things right you won’t have any problems.
RECIPE: Madagascan Chocolate Cake
Makes one sponge
- 5 eggs
- 1 1/2c castor sugar
- 1 1/2c cake flour
- 1/2c cocoa powder
- 4tsp baking powder
- 1c milk
- 1/2c vegetable oil
- Pinch salt
- Preheat your oven at 180 degrees. Spray and cook a 21cm cake tin.
- ift together your cake flour, cocoa powder, baking powder and salt, set aside.
- Cream eggs and sugar on medium speed for 5minutes until your mixture is light and fluffy.
- Mix the milk and oil together.
- Pour the milk and oil into the egg mixture and mix through, add the dry ingredients and whisk by hand until you see no more lumps. (Be careful not to over work your batter!)
- Pour your cake mixture into your 21cm greased cake tin and bake for 30 – 40 minutes.
- To test if your cake sponge is ready to come out of the oven, insert a clean wooden skewer into the centre of the cake and remove it. Your sponge is ready to come out if the skewer comes out clean. If there are any crumbs attached to the skewer, pop the cake back into the oven for a couple of extra minutes.
- Once the sponge is ready remove from oven and place on wire rack to cool.
Ganache & Pistachio Topping
You will need
- 300g Pouring cream
- 200g Dark Chocolate
- Pinch Salt
- Hand full peeled pistachio nuts
- Place chocolate and pinch of salt in a glass bowl.
- The pour cream into a pot and heat to boiling point.
- Pour headed cream over the chocolate and pinch of salt and combine with a spatula.
- Once combined set aside to cool to room temperature.
- Chop pistachio nuts to preference.
- Once the sponge is at room temperature place it on a beautiful cake stand.
- Pour the ganache over the cake spreading with a spatula if needed.
- Then sprinkle the chopped pistachio nuts over the cake.
Enjoy with family and friends.