Welcome back to Traditional Tastes - our journal series that takes you on a tour of the tastiest delicacies from all around the world. Today we are hopping over to Zimbabwe with this delicious Chikenduza recipe. Also known as Candy Cakes, Chikenduza are a thick, yeast-based cake that are topped with bright pink icing. These bread-like cakes are a treat that you will traditionally find in many Zimbabwean bakeries. We've adapted some of our favourite recipes from Global Table Adventure and Tara's Multicultural Table to share with you today.
Image via Global Table Adventure
For the cake:
- 2 tsp yeast
- 150g white sugar
- 120ml warm milk
- 300g flour
- 65g softened butter
- 2 1/2 tsp vanilla extract
- 1 large egg
- 1/4 teaspoon salt
For the icing:
- 85g icing sugar
- 1/2-1 tablespoon water
- Red or pink food colouring
In a small bowl, sprinkle yeast over the warm milk (make sure it is warm - not hot!) Stir to combine. Allow to sit until frothy which is about 10 minutes.
Combine the flour, sugar, and salt in a large bowl or stand mixer. Mix in the softened butter, egg, vanilla extract, and yeast with water to form a wet dough.
Cover the bowl with a towel and allow to rest until doubled in size, about 1 hour.
Grease 6 large muffin tins and preheat oven to 180 C. Use a spoon to transfer the dough into the prepared muffin tins until they are about 3/4 full. Use the back of a wet spoon to smooth out the tops.
Cover and allow to rise until puffed, about 30 minutes.
Bake in preheated oven until lightly golden and a toothpick inserted in the centre comes out dry. This should take around 25-30 minutes.
Allow to cool on wire rack to room temperature.
- Next, make your icing. Add the powdered sugar, water and food colouring to a bowl and combine. If it's too thin, add more powdered sugar. If too thick, add more water. Drizzle over your cooled cakes.