{"id":3079,"date":"2025-04-03T12:08:58","date_gmt":"2025-04-03T12:08:58","guid":{"rendered":"https:\/\/atableforone.co.za\/?p=3079"},"modified":"2025-04-03T13:30:13","modified_gmt":"2025-04-03T13:30:13","slug":"recipe-spiced-easter-loaf","status":"publish","type":"post","link":"https:\/\/atableforone.co.za\/index.php\/2025\/04\/03\/recipe-spiced-easter-loaf\/","title":{"rendered":"Recipe: Spiced Easter Loaf"},"content":{"rendered":"\n

Copy <\/strong>and Photos<\/strong> Supplied.<\/em><\/p>\n\n\n\n

Easter in South Africa is a sensory experience that blends history, tradition, and a love for bold flavours. Across the country, families gather around tables laden with dishes that tell stories of heritage and connection. Whether it’s the sweetness of hot cross buns, the aroma of pickled fish, or the unmistakable spice of Cape Malay influences, Easter meals are a celebration of shared moments.<\/p>\n\n\n\n

For Executive Chef Andr\u00e9 Hill of Radisson Red Waterfront Cape Town food has always been about connection. Born and raised in Bo-Kaap, he grew up surrounded by the fragrant spices of Cape Malay cooking, an experience that shaped his approach to food and storytelling through flavour. His menus effortlessly capture Cape Town\u2019s diverse culinary identity, combining tradition with a fresh perspective.<\/p>\n\n\n\n

\u201cEaster is a time for coming together, and in South Africa, our food reflects that spirit. Spices have long been at the heart of our cooking, bringing warmth and depth to dishes that are passed down through generations. My spiced Easter loaf is a nod to those traditions. Simple, flavourful, and perfect for sharing,\u201d he said.<\/p>\n\n\n

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Bringing a contemporary twist to a classic, his spiced Easter loaf is a fragrant, spiced bread that pairs beautifully with sweet and savoury elements. For those following a plant-based diet, you\u2019d be happy to know the recipe is vegan friendly.<\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

    \n
  • 300g white bread flour<\/li>\n\n\n\n
  • 350g cake flour<\/li>\n\n\n\n
  • 20g yeast<\/li>\n\n\n\n
  • 60g sugar<\/li>\n\n\n\n
  • 3 tbsp mixed spice<\/li>\n\n\n\n
  • \u00bd tbsp fennel seed (chopped)<\/li>\n\n\n\n
  • 2 tbsp aniseed<\/li>\n\n\n\n
  • 1.5 tbsp ground cardamom<\/li>\n\n\n\n
  • 3 tbsp ground ginger<\/li>\n\n\n\n
  • 4 tbsp ground cinnamon<\/li>\n\n\n\n
  • 60g raisins (roughly chopped)<\/li>\n\n\n\n
  • 50g sultanas (roughly chopped)<\/li>\n\n\n\n
  • 60ml oil<\/li>\n\n\n\n
  • 100ml oat milk<\/li>\n\n\n\n
  • 400ml water<\/li>\n\n\n\n
  • 15g fine salt<\/li>\n<\/ul>\n\n\n\n

    Method<\/strong><\/p>\n\n\n\n

      \n
    1. Place all dry ingredients, along with the oil and 100ml of water, into a mixer. If mixing by hand, use the well method.<\/li>\n\n\n\n
    2. Gradually incorporate the remaining water, reserving about 20%. Once incorporated, add the salt.<\/li>\n\n\n\n
    3. Knead or mix for 5 to 10 minutes, depending on the method used.<\/li>\n\n\n\n
    4. Allow the dough to prove until doubled in size.<\/li>\n\n\n\n
    5. Knock down and shape into loaves. This recipe yields two standard-sized loaves.<\/li>\n\n\n\n
    6. Before baking, brush with oat milk mixed with a splash of vanilla, sprinkle with sugar and Maldon salt, and score the tops.<\/li>\n\n\n\n
    7. Bake at 160\u00b0C for 28 to 30 minutes.<\/li>\n\n\n\n
    8. Allow to cool on a rack before serving.<\/li>\n<\/ol>\n\n\n\n

      Serving Suggestion (vegan option)<\/strong>

      Thick slices of the spiced loaf can be pan-fried and topped with spicy red onion marmalade, smoked vegan cheese, caramel-smoked Maldon salt, and lemon thyme for a delicious savoury treat.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Whether it’s the sweetness of hot cross buns, the aroma of pickled fish, or the unmistakable spice of Cape Malay influences, Easter meals are a celebration of shared moments.<\/p>\n","protected":false},"author":1,"featured_media":3081,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-3079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-wine"],"_links":{"self":[{"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/posts\/3079","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/comments?post=3079"}],"version-history":[{"count":2,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/posts\/3079\/revisions"}],"predecessor-version":[{"id":3083,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/posts\/3079\/revisions\/3083"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/media\/3081"}],"wp:attachment":[{"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/media?parent=3079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/categories?post=3079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/tags?post=3079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}