APPLE DRIZZLE CAKE

APPLE DRIZZLE CAKE
Grease oven pan or two round tart foil plates
Cream together:
3 tablespoons margarine
1 cup castor sugar
3 eggs

Add the following:
1 cup flour
1 teaspoon baking powder
pinch salt
½ t vanilla
¼ cup milk

Pour into greased baking dish/tart plates.
Place apple slices on top of mixture.
Bake at 190ºC for 20-30 minutes till light brown on top. Test with knife.

Topping, boil together:
250 ml cream
¾ cup castor sugar
1 teaspoon vanilla

Pour boiling mixture over hot cake immediately cake is removed from oven.
If apples are raw, boil them in water till soft before adding to cake mixture.
Recipe posted by Daphne Venter




VARS APPEL KOEK-TERT


VARS APPELKOEK TERT
(Hierdie appeltert/koek word gemaak met vars appels en nie geblikte appels nie)
1 koppie olie
2 koppies suiker
3 eiers
3 koppies meel
1 teelepel koeksoda
2 teelepel vanielje-ekstrak
1 koppie gekapte pekanneute
3 koppies vars geskil en gekapte appels

Verhit die oond tot 180ºC.
Smeer ‘n 9 x 13 pan.
Meng olie, suiker en eiers.
Roer meel en koeksoda by.
Voeg vanielje, pekanneute, en appels by.
Smeer in voorbereide pan en bak vir 45-50 minute.
Laat afkoel vir 2 ure.

Versiersel:
½ koppie botter
1 koppie bruinsuiker (donker verpakte bruinsuiker)
¼ koppie ingedampte melk (ideal melk)
½ teelepel vanielje

Kook al die bestanddele in ‘n klein kastrol vir 2 minute.
Sit bak in bak gevul met yswater.
Klits versiersuiker by tot dit die regte tekstuur is om oor die koek te kan smeer.
Smeer oor koek en geniet!
Resep: Connie Brumley Sutton
Resep geplaas deur: Morne Kriel




HUMINGBIRD CAKE


HUMINGBIRD CAKE
3 cups self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
2 cups sugar
1 teaspoon cinnamon
3 eggs (beaten)
1 cup oil
1 teaspoon vanilla essence
1 can crushed pineapple (with juice)
1 cup pecan nuts (chopped)
4 small mashed bananas
½ cup pecan nuts(chopped)

Cream cheese Icing:
1 tub cream cheese
125 gram butter or margarine (softened)
250 gram icing sugar (sifted)
1 teaspoon vanilla

Pre-heat the oven to 180ºC. In a large mixing bowl combine flour, baking soda, salt, sugar and cinnamon. Add eggs and oil, stirring until the dry ingredients are moist. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into baking pan (I used a 26cm)
Bake  for 45 minutes. Remove from the oven and allow to cool.
To make cream cheese icing – In a mixing bowl beat cream cheese and butter. A little at a time add powdered sugar until the mixture is smooth. Add vanilla eessence. Top cake with the icing and top with ½ cup chopped pecans.
Photo: Zelda Ellis




TRES LECHE KOEK

TRES LECHE KOEK
Ek maak Très Leche koek. Dis fantasties en ek kry baie komplimente. Beste na 2 of 3 dae. Sous is Ideal Melk en kondensmelk. Plaas in yskas en sny later. Haal maklik blokke uit. Sif kaneel oor en versier met room.
1 cup (5 oz/142 g) all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon salt
5 large eggs, at room temperature, separated
1 cup (8 oz/225 g) sugar, divided
1/3 cup (2 ½ floz/75 ml) whole milk
1 teaspoon vanilla
12 oz can evaporated milk
14 oz can sweetened condensed milk
¼ cup (2 floz/60 ml) whole milk

For the whipped topping:
1 ½ cups (12 floz/340 ml) heavy whipping cream
ground cinnamon, for dusting
Preheat the oven to 350°F (180°C) then grease a 9 x 13 inch cake pan.
In a medium bowl combine flour, baking powder, and salt. Set aside.
Separate the eggs yolk and whites into two separate bowls.
Using a stand mixer or electric hand mixer whisk the egg yolks on high speed. Slowly stream in 3/4 cup sugar to the bowl with the egg yolks. Whip until thick and pale in color.
Continue whipping and add the 1/3 cup milk and vanilla.
Next, add in the dry ingredients and gently mix until just combined. Don’t over-mix as it can toughen the cake. Transfer mix to a clean bowl and wash out the mixing bowl.
Back on the stand mixer, fitted with a whisk, beat the egg whites on high speed until light and foamy. Gradually add the remaining ¼ cup of sugar as you mix and continue beating until stiff peaks.
Remove from the mixer and gently fold the egg whites into the egg yolk batter until just combined.
Pour the batter into the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and set aside.
Combine the evaporated milk, sweetened condensed milk, and whole milk in a jug.
Once the cake has cooled slightly use a toothpick to poke holes all over the top of the cake. Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around. I do this in two stages until it’s all soaked up.
Refrigerate the cake for at least 1 hour but preferably overnight to allow it to soak up the milk.
When ready to serve, whip the heavy cream to stiff peaks. Smooth the whipped cream over the top of the cake. Sprinkle cinnamon on top and enjoy!
This cake will keep covered in the refrigerator for up to 3 days.
Recipe posted by Sarie Spruyt
Photo: Sarie Spruyt




SJOKOLADE KOEK MET SJOKOLADE STROOP


SJOKOLADE KOEK MET SJOKOLADE STROOP
60 ml kakao
125 ml kook water
3 eiers
220 ml suiker
60 ml olie
250 ml koekmeel
10 ml bakpoeier
2 ml sout
1 blik karamel kondensmelk
250 ml styf geklopte room

Stroop
1 koppie water
1 koppie suiker
45 ml kakao
1 tlp vanilla

Meng kakao en kookwater tot glad. Laat koud word.
Klits suiker en eiers tot lig. Voeg olie by en klits goed.
Voeg kakao mengsel by, meng deeglik.
Sif droë bestandele by en meng goed.
Skep in twee voorbereide ronde koek panne.
Bak teen 180ºC vir 20-25 min of tot gaar.

Stroop
Kook al die stroop bestandele saam tot suiker gesmelt is.
Ek laat my stoop afkoel.
Sny koeke in die helfde. Deel stroop tussen die vier helfdes. Plaas een koek op opdien bord, en gooi stroop eweredig oor. Smeer met ‘n laag karamel kondensmelk en dan ‘n laag styf geklopte room. Plaas die volgende laag koek op en herhaal tot al die lae gedoen is.
Versier soos verlang.
Resep en foto: Nicolette Papas




SJOKOLADE KOEK MET ‘N TWIST


SJOKOLADE KOEK MET ‘N TWIST
Die is my sjokolade koffie koek met ‘n twist, dit kry lekker tequila koffie liqueur in
1  ¾ koppie koekmeel
1  ½ koppie suiker
3 teelepels bakpoeier
¾ koppie olie
¼ koppie water
5 eiers geskei
1 teelepel vanilla
4 eetlepels kakao
¼ teelepel sout
1 bottel koffie tequila likeur

Verhit Oond 160º C.
Klits eiergele en suiker, sout, vanilla baie goed.
Klits die water en olie by.
Sif meel en die bakpoeier saam kakao en gooi by die eier mengsel.
Klits die eierwitte styf en vou in by die beslag.
Sit in n pan of pyrex bak en bak vir ±30 – 40 min.
Sny in blokkies sodra jy dit uit die oond haal.
Gooi likeur oor terwyl warm soos jou behoeftes anders vervang met stroop.

Stroop:
1  ½ koppie suiker
1  ½ koppie water
3 teelepels koffie poeier
1 teelepel vanilla essense

Gooi al die bestanddele bymekaar en bring tot kookpunt.
Gooi oor koek sodra dit uit die oond kom.
Laat afkoel.

Versiering:
1 Blik karamel kondensmelk
125 ml vars room

Klop die room tot styf en sit karamel by en versier met flake of soos jou keuse.
Geniet dit is regtig bitter lekker.
Resep en Foto: Veronica Els




TANNIE MARIKA SE BOTTERKOEK


TANNIE MARIKA SE BOTTERKOEK
Klits tot lig en donsig:
6 eiers
2 ¼ koppie suiker
Sif die volgende saam:
3 koppies koekmeel
30 ml bakpoeier
knypie sout
Sit die volgende saam in mikrogolf vir 2 min en laat dan afkoel:
1 koppie olie of
187 g margarien
1 ½ koppie melk

Vou die meel en olie mengsel om die beurt by die eier mengsel in en bak vir 35 minute by 180ºC.
Nota:  Vir die donker en lig pienk versiersel:
Ek het die hele koek ‘n “crumb coat” gegee met wit versiersuiker. Toe het ek ‘n versier mes gevat. Wit versiersel op gesmeer en ‘n groot kol pienk gel kleursel opgesit en ‘n paar kleintjies dan het ek dit rondom getrek. Ek hoop dit help?
Resep geplaas deur Liezel Van der Merwe
Foto: Liezel Van der Merwe




OOSTENRYKSE KOFFIEKOEK


OOSTENRYKSE KOFFIEKOEK
Hierdie koek word deurweek met koffie en gegeur met brandewyn.
170 g botter
170 g strooisuiker
3 eiers, geklop
170 g bruismeel
knippie sout
280 ml klaargemaakte sterk, swart koffie
suiker
280 ml room, geklop met suiker en 2 druppels vanieljegeursel tot styf
amandels, bruin gerooster
brandewyn

Stel die oond op 190ºC.
Room die botter en suiker in ‘n mengbak tot dit lig en donsig is.
Klop die eiers geleidelik by en vou die meel en sout by met ‘n metaallepel.
Skep die mengsel in ‘n gesmeerde koekpan van 20 cm in deursnee en bak vir 40 minute.
Keer die koek uit wanneer dit gaar is en laat afkoel.
Meng die koffie en suiker tot stroperig en geur met brandewyn na smaak.
Plaas die koek op ‘n bord, deurweek dit met die koffiestroop en met die room.
Versier die koek met die amandels.
Resep geplaas deur Christine Louw




CHOCOLATE MAGIC CAKE


CHOCOLATE MAGIC CAKE
½ cup unsalted butter, melted and cooled slightly
2 ½ cups milk, warmed
1 cup flour
½ cup cocoa powder
4 eggs, separated
1/8 tsp white vinegar
1 ½ cups granulated sugar
1 tsp espresso powder
1 tsp vanilla extract
strawberries, for serving
powdered sugar, for dusting

Preheat the oven to 160 ºC.
Grease a 8″ x 8″ baking dish with butter or cooking spray.
In a medium bowl bowl, whisk together the flour and cocoa powder. Set aside.
In a separate bowl, whip the egg whites with vinegar until stiff peaks form. Set aside.
In a third bowl, beat the egg yolks and sugar until pale yellow in color (it will still be grainy). Beat in the melted butter, espresso powder and vanilla extract until evenly incorporated. Mix the flour mixture into the batter until evenly incorporated. Add the milk and beat low speed. Gradually and gently fold in the egg whites. Pour the batter into the prepared pan and bake for 50-60 minutes or until the cake is slightly jiggly.
Cool completely. Dust with powdered sugar and garnish with fresh berries.
Photo:  Nicolette Papas




ORANGE CHIFFON CAKE


ORANGE CHIFFON CAKE
1 ½ cups sugar
1 ½ cups flour
¾ cup orange juice
2 tsp baking powder
6 eggs
¾ cup oil
orange zest (of 1 orange)
pinch of salt

Separate the eggs.
Beat the egg whites until fluffy and stiff.
Then: (in a separate bowl)
Add the sugar, flour, oil, orange juice, orange zest, salt and egg yolks. Beat well.
Add the beaten egg whites and baking powder.
Mix lightly and bake in a greased tin for approximately 60 min at 180°C.

ICING FOR CAKE
2 whole eggs
1 cup of sugar
1 tbs of butter
½ cup orange juice

Mix ingredients well in a pot, and bring to the boil, mixing all the time.
Take off the stove. Pour over cake and let it cool.
Recipe and photo: Marjolein da Costa