Due to popular demand, I have to post the recipes of the desserts we served at our last supper club on Saturday 25th Feb.

we served 2 desserts.

African chocolate cake with raspberry coulis and poached pears in scented honey syrup.

Both recipes are dairy free, and we specially added to menu for Sonia. (please don’t feel guilty), we didn’t want you to feel left out, its all about sharing.

African chocolate cake

Serves 8


· 250 g all-purpose flour
· 5 g baking soda
· 2 g baking powder
· 350 g white sugar
· 6 g salt
· 65 g unsweetened cocoa powder
· 180 ml water
· 180 ml vegetable oil
· 3 eggs, room temperature
· 5 ml vanilla extract
· 120 ml water

Preheat an oven to 175 degrees C. Grease and flour two 9-inch cake pans or line them with parchment paper.

Combine the flour, baking soda, baking powder, sugar, salt, cocoa powder, 180ml water, and vegetable oil in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Add the eggs, vanilla extract, and 120ml water and beat for another 2 minutes.

Pour the batter into the prepared cake pans. Bake in the preheated oven until the surface of the cake springs back when lightly pressed and a toothpick inserted into the centre comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Raspberry Coulis


1 Punnet fresh raspberries
Icing sugar


Blend the fresh raspberries till it is smooth, add a little water if necessary.
Pass through a fine sieve to hold back the seeds, which can be discarded.

Whisk in icing sugar till a preferred consistency is required.

Poached Pears in Scented Honey Syrup.

Serves 4

· 45ml/3 tbsp clear honey
· Juice of 1 lemon
· 250ml cup water
· Pinch of saffron threads
· 1 cinnamon stick
· 2-3 dried lavender heads
· 4 firm cooking pears

Heat the honey and lemon juice in a heavy pan that will hold the pears snugly. Stir over a gentle heat until the honey has dissolved.
Add the water, saffron threads, cinnamon stick and flowers from 1-2 heads. Bring the mixture to the boil, then reduce the heat and simmer for 5 minutes.

Peel the pears, leaving the stalks attached. Add the pears to the pan and simmer for 20 minutes, turning and basting at regular intervals, until they are tender (poke with a fork to gauge the tenderness). Leave the pears to cool in the syrup and serve at room temperature, decorated with a few lavender flowers.