Contributor
Apr 154 min
Delicious and decadent... Here’s how to create the perfect Raspberry Cinnamon Brioche Cake.
Whether it’s a ladies’ cocktail lunch, Valentine’s dinner or canapé’s paired with wine, Sibaya Casino & Entertainment Kingdom’s new Executive Chef Zakhele Ndlozi, has the heat under control in the kitchen.
Although Ndlozi began his official journey into hospitality after high school, studying hospitality management at Central Johannesburg College and food preparation and culinary arts at Capsicum Culinary Studio, it was his mother, Sibongile, who inspired him from a young age. “I remember eating plain cooked rice, which was the first dish she would cook before the others were ready. I still enjoy a bowl of plain rice to this day – the building block of a delicious meal,” he said.
Growing up between Alberton and Soweto, Ndlozi cherishes the memory of the smell of freshly baked banana loaf permeating the home while watching TV with friends.
Ndlozi lives by the food philosophy that “the same boiling water that makes rice soft can also overcook it”, and everything in life is about balance.
Some of his favourite ingredients are pepper, miso paste, and potatoes. “Pepper is one of the pillars of the beginning or finishing of a dish flavour - it is a hidden superhero that needs to shine front row.
“It is surprising to think that fermented soybeans can bring such unique flavour profile of Umami being sweet, sour salty and bitter. Whether adding it to a sweet dish or savoury, miso paste packs a punch for the ideal balance in a dish.
“Potatoes are one of the most versatile ingredients – you can do so many things with them, from boiled to deep-fried, sautéed, roasted, pureed even extracted for starch and made into powder. Potatoes are a blank canvas for the imagination, and I find pleasure in exploring the avenues they can lead to.”
His most essential kitchen tool is a whisk, “to ensure my sauces and mash have a smooth texture and consistency”, and a sharp chef’s knife, to ensure each cut and slice is made with precision. When it comes to equipment, Ndlozi says, “You have not lived until you experience the efficiency of a blast chiller, which chills hot baked goods within seconds and makes perfect moulded desserts”. He enjoys using the temperature-controlled blending precision of the Thermomixer which helps to save time.
“I enjoy preparing meals for my family, especially during our shared vacations.”. Ndolozi enjoys making ‘Imana’ – a secret family recipe featuring grated mixed vegetable fritters, deep-fried to delightful crispiness on the outside and irresistibly soft at the centre. “This vegetarian delight has become a family favourite; once you’ve experienced it, you’ll find little need to eat anything else.
Below he shares his recipe for a decadent dessert...
Zakhele Ndlozi, Sibaya Casino’s Executive Sous Chef
Prep: 1 hour
Proofing: 2 hours
Cooking: 30 minutes
Servings: 10 slices
Chef’s Note
When preparing baked goods humidity plays a role in the product you are baking. You may need to use more milk in the highveld than at the coast.
Each oven has different temperature settings, so after 35 minutes check your brioche using the skewer.
Dough
300 g dlour
4 g yeast
1 g salt
40 g castor sugar
15 g milk powder
150 ml milk
100 g butter (room temperature)
3 egg yolks
Finishing before oven
1 egg
2 tsp milk
Filling
200 g fresh raspberries (crushed)
250 g mascarpone (room temperature)
50 g icing sugar
5 g vanilla essence
350 ml thick cream
80 g white chocolate (chopped)
Cinnamon Sauce
5 g cinnamon
5 g corn starch
50 g sugar
200 g water
Garnish
50 g fresh raspberries
white chocolate
Dough
To activate the yeast, combine the castor sugar and lukewarm milk in a bowl and leave aside for a few minutes. When the top becomes frothy, incorporate the beaten egg yolks into the mixture.
In the mixer, add flour, milk powder, and salt, then add the wet ingredients and mix for 10 minutes until a very wet soft dough forms.
Then mix in the melted butter in intervals until completely combined, about 8 minutes.
Transfer the dough to a buttered bowl, cover with a damp cloth, and let it rise in a warm location until it has doubled in size, approximately 45 minutes.
Cinnamon Sauce
In a saucepan, combine sugar, corn flour, cinnamon, and water. Bring the mixture to a boil, then reduce the heat and simmer for 5-10 minutes until the sauce becomes clear rather than cloudy. Remove from heat and allow it to cool.
After the dough has risen, transfer it onto a lightly floured countertop. Roll it out to a thickness of 2cm, with dimensions of 35cm by 20cm, and shape it into a cylinder.
Using either string or dental floss, slice the cylinder into disks measuring 5cm each. Grease a cake tin lightly with butter and arrange the dough pieces inside, allowing them to rise for a second time, approximately 30 minutes.
Preheat the oven to 165°C, then brush the dough with a mixture of egg and milk. Bake for 45 minutes or until golden brown.
Use a skewer as a cake tester. Insert it into the centre of the brioche, it should come out clean, then your brioche is cooked.
Filling
While the brioche is baking in the oven, whip cream in a large bowl until soft peaks form.
Incorporate the softened mascarpone, icing sugar, and vanilla essence, whisking until stiff peaks form.
In a bowl, crush the raspberries with a fork. Then, gently fold in the crushed raspberries and half of the cinnamon sauce to create beautiful swirls and set the mixture aside.
Garnish
To finish, once the brioche has cooled, slice it into three layers. Spread one-third of the cream filling onto each layer, stacking them up, and finishing with the top layer.
Garnish with raspberries and chocolate, then drizzle with cinnamon sauce.