Easter is a special time – also for families. At La Motte, family is always important and sharing around a table, like we do during our Sunday Family Lunches in Pierneef à La Motte Restaurant, is part of our culture. For Easter, Chef Michelle suggests a recipe for a knobbly Easter Loaf that is easy to tear and share.
The bread is flavoured with allspice, nutmeg and cinnamon – spices traditionally used during Easter and that are also popular in Cape Winelands Cuisine.
Available from the La Motte Farm Shop (R42) for Easter, Chef Michelle also shares the recipes for those who would like to try it at home.
Pierneef à La Motte Easter Bread
500 ml Cake mix
20 g Yeast
1 kg Flour
130 ml Sugar (124 g)
6 ml Allspice
6 ml Nutmeg
10 ml Cinnamon
200 ml Milk
500 ml Water
Sieve together dry ingredients.
Mix eggs, milk and water.
Combine all ingredients in a food processor until they come together.
Leave to proof for 90 minutes, roll out and leave for a further 90 minutes.
Bake at 180 degrees for 15 to 20 minutes until golden brown.
Glaze with apricot jam.