Plant Your Love Spekboom

Plant Your Love

The Spekboom is a proudly South African plant that has rooted itself deep into many people’s hearts. This beautiful and versatile plant is a miracle plant that fights air pollution and climate change.

From 13 – 15 February, spend R350 or more at Liberty Midlands Mall and receive a FREE Spekboom plant to take home with you and start your journey towards helping the environment. Find us in the Wimpy Court and redeem your very own wonder plant, so you too can join in on the popular #SpekboomChallenge that is taking SA by storm. While stocks last. Ts & Cs apply.

This plant is the epitome of beauty and sustainability, inside and out.

Why You Will Enjoy Planting Your Love With A Spekboom…

It’s Easy To Grow

A Spekboom only needs to be watered every few days and it will flourish, but be sure to give it just enough love as too much water will make it rot. 

It’s Water Savvy

The Spekboom plant needs less than 400ml of water a year, making it the perfect water-wise plant. 

It Can Be Eaten

This nutritious plant is edible and can be used to flavour G&Ts, and is also a lovely addition to your salad. 

It Is Medicinal

Spekboom has healing effects too, it can be used to treat mouth sores, blisters, pimples, exhaustion and dehydration.

It Can Live Up To 200 Years

Not only is it strong on the outside, it is strong on the inside too. A Spekboom branch can grow a whole new tree, thus increasing its lifespan and making it easier to replant and share with your friends and family for their gardens.

It Fights Air Pollution And Climate Change

The Spekboom removes carbon dioxide and replaces it with fresh, clean oxygen. It is the most carbon dioxide absorbing plant there is.

So, plant your love this Valentine’s Day and be an eco-warrior.

Now that you’re growing your own Spekboom, here is a delicious recipe from STORK. Remember to pop into Checkers at Liberty Midlands Mall to stock up on all the ingredients. 

Plant Your Love Spekboom

Spekboom Citrus Cake

  • 250g STORK bake, softened
  • 10ml (2 tsp) vanilla extract
  • 2 lemons, zested
  • 450g (2 cups) castor sugar
  • 6 large eggs, at room temperature
  • 360g (3 cups) cake flour
  • 5ml (1 tsp) baking powder
  • 2,5ml (½ tsp) bicarbonate of soda
  • 250ml (1 cup) milk

Citrus Spekboom Curd

  • 60ml (¼ cup) Spekboom, blended until smooth
  • 60ml (¼ cup) lemon juice
  • 3 large eggs
  • 2 large egg yolks
  • 225g (1 cup) castor sugar
  • 1 lemon, zested
  • 1 tsp cornflour
  • 150g STORK bake, cold and cubed


  • 250g (2 cups) STORK bake, softened
  • 250g (2 cups) icing sugar, sifted
  • 5ml (1 tsp) vanilla extract
  • 1 lemon, juiced and a drop of milk, if necessary
  • Spekboom branches and succulents, to decorate


  1. Preheat oven to 180°C (150°C fan-forced). Grease and line 3 x 17cm cake tins.
  2. Place the STORK bake, vanilla, sugar, eggs, flour, baking powder, bicarbonate of soda and milk in the bowl of an electric mixer (fitted with the paddle attachment).
  3. Beat on low speed until combined. Increase the speed to high and beat the mixture until it is just smooth.
  4. Spoon mixture into the baking tins and bake for 1 hour and 5 minutes or until a cake tester inserted in the centre comes out clean.
  5. Allow to cool in the cake tin on a wire rack for 5 minutes. Turn out onto the wire rack and cool completely.
  6. To make the Spekboom curd, place the Spekboom, lemon juice, eggs, egg yolks, sugar, lemon zest and cornflour in a medium-sized pot and whisk to combine.
  7. Place over medium heat and cook, stirring until the sugar has dissolved and the mixture is thick.
  8. Add the STORK Bake, a few pieces at a time, whisking continuously until melted.
  9. Continue to cook, stirring continuously, for 4–6 minutes or until the mixture is thickened and coats the back of a spoon.
  10. Decant into a medium bowl, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
  11. Pour into a piping bag fitted with a small plain nozzle.
  12. For the icing, whip the STORK Bake in a stand mixer with a whisk attachment until very white and fluffy.
  13. Add the icing sugar, vanilla and lemon juice and whip for 5 minutes until almost white and the icing sugar is completely dissolved (add a drop or two of milk if necessary).
  14. To assemble, pipe rings of frosting around the edges to form circles, then pipe rings of the Spekboom curd in between the frosting circles.
  15. Place another cake layer on top and repeat the process.
  16. Cover the outside of the cake with a thin layer of frosting and refrigerate until set.
  17. Cover the cake with another layer of frosting.
  18. Decorate with Spekboom and succulents as desired.

Plant Your Love Spekboom

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