To put it plainly, Durban has been hot. How hot? Well, hotter than a GHD that’s been left on all night long, hotter than the tempers of the “boets” on Matric Rage (who definitely haven’t been juicing, by the way) and hotter than Satan’s, um… I’m sure you get the picture.
For those of you who reside outside of this town and have absolutely no idea where Durban falls on the map, it’s in South Africa. I mean, haven’t you heard? We featured on, “Kourtney & Khloe take the Hamptons” for goodness sake and if that doesn’t validate Durban’s existence as a whole, then I don’t quite know what does. Ha. Well, Gandhi totally fought for human rights here. But whatever…
Anyways, back to the sweltering pit of fire that is Durban. There are only a few things more heated than this city at the moment:
- The Victoria’s Secret Fashion Show, 2014. All I can say is, 1) good Lordy, Lord and 2) I may never eat again. In the words of Nelly, “It’s gettin’ hot in here!”
- Dave Grohl’s hair. Yes, I did go and see the Foo Fighters this weekend. They were epic. He is DEFINITELY using “Body on Tap” shampoo because that shit is glorious. (Either that or “Mane & Tail” but that’s neither here nor there). That man’s hair is more radiant than Miss South Africa (who is now Miss World!) and glistens more than a bald man’s scalp at the height of a Durban Summer.
- Speaking of hair, Martin Pearman Hair Creative is on absolute fire. Shout to him for fitting me in today and for working his mane magic on me. He’s like the horse whisperer but for hair. (I know, it sounds like it should be made into a major motion picture in the very near future). No lies, my scalp even tingles when I walk through the door. It’s emotional to say the least, and now, I have great hair. For everyone else in Durbs wanting to be a cut above the rest (Ha. Did you see what I did there?!) check out his Facebook page, https://www.facebook.com/martinpearmanhaircreative
It’s a week until Christmas. How the hell did that happen? It’s my most favourite time of the year but let’s face it, the run of the mill Christmas flavours don’t exactly whip my taste buds into a festive season frenzy… I’m always left severely underwhelmed by the traditional mince pies, Christmas cake and brandy butter pudding. To me, standard Christmas puddings are like listening to my Grandma’s tales of her youth that, in short, were defined by her banging curves, flawless beauty and that one time when she won “Miss Margate.” How are Christmas puddings like recycled accounts of her glory days? It’s simple: 1) It’s never anything new or exciting. 2) I’ve had to endure them way too many times before and 3) I’m afraid their time has come and gone. Also, a huge downfall of traditional Christmas fare is undoubtedly… raisins. I hate raisins with the fire of a thousand suns, although when I picture a hatred with the fire of a thousand suns, their heat feels a lot like the humidity of Durban… Eish.
To counteract this seemingly dire dislike for traditional Christmas desserts, I decided that a new combination needed to be presented to the board of Christmas flavours. So, with seven days to go until Christmas, I present to you, the P.D.P Pear and Almond Cake… In case you’re wondering… P.D.P stands for: Pretty Damn Perfect. (Even if I do say so myself).
This one’s for everyone who dislikes raisins with reckless abandon and for those who like Christmas as much as I do. It’s also for Carmen who feels my pain when it comes to re-living the youth of a golden oldie who refuses to let go of their glory days, and for James who always crafts his own killer combination with whatever he has and whatever life has thrown at him.
Yours in Baking, Bitching and all things hot and heavy, (Because “xoxo” was too mainstream and because, well, I’m sweating like a weight watcher in a cake shop).
P.D.P Pear and Almond Cake
1 ½ cups of Sunflower Oil
2 cups of Caster Sugar
3 cups of Cake Flour
1 tsp Bi-carbonate of Soda
1 tsp Salt
1 tsp Vanilla Extract
1 tsp Cinnamon
820g Tinned Pears (Drained with 50ml syrup kept aside)
200g Flaked Almonds (Keep 50g aside for topping cake)
For the Icing:
50ml Tinned Pear Syrup
30ml Butter (At room temperature)
1 ½ cups Icing Sugar.
- Preheat oven to 180 degrees Celsius and grease and line a spring form baking tin.
- Cream oil and sugar together.
- Beat in eggs and vanilla.
- Add all dry ingredients and mix well.
- Add 150g of the almonds and fold in.
- Spoon into tin and bake for about an hour or until a cake tester comes out clean.
- Whilst cake is baking, combine all of the icing ingredients.
- Cover cake with icing whilst warm and throw on remaining 50g almonds.
- Allow to cool before slicing.
Health Hack: Switch the caster sugar for xylitol and dust with icing sugar instead of topping with icing.