A daughter, sister, mother and wife, Shaheen Rajabally is the founder of unrefined sugar brand, Natura Sugars. She loves celebrating Women’s Month by baking and treating those closest to her with something from one of her many cookbooks.
Take a look at this delicious white drizzle chocolate cake recipe by Katelyn Williams made with Natura Sugar and a short Q&A with Shaheen Rajabally below.
Which do you love more - baking or cooking?
Baking.
What is your bucket list MUST and why?
Going on pilgrimage to Mecca with my family, God willing.
Chocolate or Vanilla Cake?
Chocolate.
Top Pantry items we’ll find in your cupboard right now?
The full range of Natura Sugars unrefined sugar, Cassava Flour, Polenta, Tahini, Nut butters.
Women’s Month: if you could invite any women to your dinner table, who would it be and why?
My mother - the most important woman in my life.
Your go-to recipe when unexpected guests arrive at your door?
The Vanilla Sponge Cake recipe on our Natura Sugars Golden Caster Sugar packer - so easy and quick to whip up!
Describe yourself in 3 words?
Dependable, easy-going, creative.
Women’s Month: Being a mom, what has this taught you about baking?
The importance of quality ingredients.
White Chocolate Berry Drizzle Cake
Serves 8-12
Women’s Month is all about celebrating the incredible women in your life – your mom, sister, mom-and-sister in law, your colleagues, your boss and let’s not forget about your grandma!
This incredible drizzle cake, made by Katelyn Williams, uses unrefined products like Natura Sugars Unrefined Sugar and Beetroot as colouring on a simple but incredibly elegant and beautiful naked cake – the perfect example of a gorgeous woman in your life – understated elegance!
If you wish to score a few brownie points this Women’s Day, why not get baking and spoil someone you love.
Ingredients
Cake
4 1/2 cups cake flour, sifted
2 tbsp baking powder
1 tsp salt
375g unsalted butter, at room temperature
2 3/4 cups Natura Golden Caster sugar
1 tbsp vanilla extract
9 egg whites, at room temperature
2 1/4 cups buttermilk
Vanilla Buttercream
400g (3 ½ cups) Natura Demerara icing sugar
150g unsalted butter, softened
Milk, if necessary
Glaze
60g white chocolate, finely chopped
1/4 cup (60ml) cream
2 tbsp (30ml) honey
1 tsp vanilla extract
1 beetroot, juiced
A squeeze of lemon juice
Variety of berries, flowers, to decorate the top
Preheat oven to 180C (conventional) or 160C (fan-forced). Grease and line three x 20cm round cake tins. Sift together the flour, baking powder and salt. Cream the butter, caster sugar and vanilla in a stand mixer until light, pale and fluffy – about 5 minutes. Add the egg whites one at a time, beating well in between each addition. Add one third of the sifted dry ingredients and mix just until combined, then add half the buttermilk. Mix well then add the remaining dry ingredients, and the last of the buttermilk. Only mix until the ingredients are combined – careful not to over mix the batter. Divide the cake batter between the three cake tins and bake for 30-35 minutes or until the cakes are golden brown and a toothpick comes out clean. Allow them to cool in the tin for 10 minutes then invert the cake and allow to cool on a cake stand completely.
Make the frosting by whipping the butter until fluffy. Sift the Natura Demerara Icing Sugar and add to the creamed butter. Whip until light, about 5 minutes, adding a few drops of milk if necessary. Assemble the cake by layering the sponge with the buttercream, some frozen smashed raspberries and continue layering. Smooth the sides with a spatula – don’t worry about being neat that’s the beauty of a naked cake!
Prepare the glaze by melting all the ingredients (except the beetroot) together in the microwave until smooth. Allow to cool until thickened then tint it a pretty pink with the beetroot. Drizzle the glaze over your iced cake then decorate with roses, berries and beetroot chips for crunch!
