Almond Potbrood

Montagu white chocolate cheesecake with seasonal berries and cherry sauce

Serves: 6-8 people
Prep Time: 40 minutes

Easy to make


  • 1kg white bread flour
  • 200g Montagu almond flour
  • 45ml brown sugar
  • 15ml salt
  • 10g (1 sachet) instant yeast
  • 700ml lukewarm water


  1. Place the dry ingredients in a bowl or stand mixer with a kneading attachment.
  2. Add the water and knead the dough for 8-10 minutes until smooth.
  3. Divide the dough into 12-16 balls and place into a potjie next to each other. Leave to proof.
  4. Place on top of medium coals and cover with a lid. You can also add some more coals on top of the lid.
  5. Bake for 30-40 minutes or until cooked.
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