There is this wonderful little brand called Nomu who makes the best cocoa powder in South Africa and has a wonderful invention called vanilla paste that takes all the pain out of using vanilla beans. Their online shop is a haven for deli type products that often gets overlooked in regular supermarkets because of price but once you taste the quality you will never go back to using watered down, chemical rich products again.
I received an invitation to a new product reveal last Tuesday and, despite the short notice, made a plan to get myself there. I had an idea what it was about after seeing something new in their range at the Come Wine with Us Beauty, Bubbly and Baking event but wanted to see for myself. I walked in to the most beautiful venue that I no idea exsisted where the awesomeness of your surroundings had you catching your breath at every turn.
There was a long table groaning with sweet and savoury delights and bubbly that got refreshed every time your glass reached the half empty mark. Every single item on the table had been made using the new Nomu Baking Kits range and tasted delicious. The versatility of the range means that each box comes with at least 3 suggestions on things to make with it as well as more suggestions available if you to their recipe mailers.
There were so many tempting suggestions on how to use the Vanilla Cake Kit on the box but you wouldn’t want to read a recipe that you could just see for yourself when you buy it so I turned mine into a lemon lime cake. I am so glad I took a picture of it before I took the cake along to visit my mom and sister as I came home with 2 slices which were gone by the end of the day. Yes, a large 2 layer cake obliterated in less than 24 hours. It was that good!
1 box Vanilla Cake Mix
3 large eggs
250ml warm milk
Finely grated rind of 1 lemon
Finely grated rind of 1 lime
1 package of icing mix included in box
200g butter, at room temperature ??
Juice of 1 lemon and 1 lime (use only what you need to get it the consistency you want)
Preheat oven to 180 degrees and prepare one large baking dish or 2 cake tins with non stick cooking spray. Prepare cake according to instructions on the box and lightly fold in lemon & lime rind. Bake for about 25-30 minutes until a toothpick inserted in the center comes out clean. Allow to cool in tins for about 10 minutes before transferring onto a wire rack to cool completely.
Prepare icing as indicated on the box but instead of using milk use the juice instead. It does have a tiny tendency to split and if you’re concerned use essence instead but I just beat the living daylights out of it.
The icing is sufficient to generously frost the top of 1 cake or you could thin it out with more juice to make it stretch to a glaze consistency. If you want to decadence of the buttercream I would suggest you either make a single cake is a very large cake dish or tin or sandwich the two cakes together with apricot jam before covering both layers with swirls of the icing.