Guava Ystervarkies (Lamingtons)

Guava Lamingtons Post

Back in 2006/7, I worked on baking premixes and this one time one of my colleagues suggested we use a vanilla cake mix to prepare Ystervarkies.  I was so confused by the name.  She also tried to explain it to me and the word “Lamingtons” simply escaped her mind at that particular time….

About an hour later, after calling her friends and relatives she came back and said its Lamingtons……I didn’t even know what Lamingtons were at the time but I found myself preparing them from a cookbook recipe.  The sauce/syrup was very thick and the Lamingtons were fresh as a result the sponge was crumbling into pieces. …Well, that was my first attempt.  See we all start somewhere.

Fast forward to 2013, I had the savoury recipe sorted for my last instalment of Sasko Flour recipes.  I seriously wanted to use one of their premixes and the Lamingtons came to mind.

I love guavas but don’t like eating them as they are.  Incorporating them into muffin mix seemed like an interesting idea as they are in season at the moment.  I tried that but the colour seemed a little bit boring.  It needed a boost and that’s where the Moirs Crimson Pink colour came in.   The end results tasted good and the guava flavour comes through.  Just let your sponge stand overnight to prevent it from crumbling.  The syrup is also thin.  Remember, the thicker the syrup is the sweeter it is.  The focus on this recipe is not on sweetness its merely enjoying the guava flavour.

I’m a bit sad writing this post and I would like to thank Sasko Flour for giving me this opportunity.  I REALLY had an amazing time getting a challenge each month for the past three months.  The opportunity got me to be more creative and continue showcasing our traditional and indigenous recipes! They say umumtu ngumungu ngabantu which means we are who we are because of the people around us.  I got my colleagues tasting the recipes for me and they enjoyed each and every one of them!  Thank you to them for always being willing to be my taste panel.

See all my recipes with Sasko Flour:

Baked Morogo Ntlaphoyi / Jeqe (Morogo Mealie Bread)

Banana & Raisin Mpunyane (Sorghum Bread)

Amadumbe (Madumbis) & Rosemary Scones

Chocolate, Cranberry and Orange Dipotchefstrooms (Township Scones)

Pesto Rosterkoek with Sautéed Onion, Peppers and Russian

Visit the Sasko Flour website and facebook page for more recipes:

Guava Ystervarkies (Lamingtons)

Makes 25-30

500g Sasko Vanilla Flavoured Muffin Mix

140ml vegetable oil

120ml full cream milk

2 Nulaid Extra Large Eggs

3 guavas, peeled and pips removed

Moirs crimson pink food colouring

500ml (2cups) icing sugar, sifted

90ml full cream milk

500g Moirs Coconut


  1. Preheat oven to 180⁰C.
  2. Lightly grease a rectangle baking pan.
  3. In a jug add oil, milk, eggs and guavas and blend with a stick blender until thick and creamy.
  4. Dunk the tip of a toothpick into the food colouring and stir into the egg mixture.  Do this twice.
  5. Add muffin mix to a mixing bowl followed by the egg and guava mixture.
  6. Mix with an electric beater (low speed) or by hand with a whisk for 1 minute.
  7. Transfer batter into the greased pan and use a spatula to level it.  Bake for 30 minutes.
  8. Transfer the pan onto a cooling rack and remove the sponge from the pan after 10 minutes.
  9. Leave on a cooling rack to cool down overnight.
  10. Cut into small squares and let stand on the cooling rack.
  11. Beat icing sugar and milk with electric beaters until blended.
  12. Transfer coconut on a tray.  Add a little drop of the food colouring and mix by hand until blended.  The coconut should be light pink in colour.
  13. Dip each square into the icing mixture ensuring that all sides are coated.
  14. Dip the coated squares into the coconut until they are completely covered.
  15. Let the lamingtons dry on a rack.

About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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