KOFFIE EN PIESANG KOEK

KOFFIE EN PIESANG KOEK
125 ml (1/2 koppie) olie
375 ml (1 1/2 koppie) strooisuiker
4 eiers
5 ml (1 teelepel) vanielje
500 ml (2 koppie) koekmeel
2,5 ml (1/2 teelepel) bakpoeier
Knippie sout
2,5 ml (1/2 teelepel) koeksoda
7,5 ml (1 1/2 teelepel) koffiepoeier
15 ml (1 eetlepel) warm water
125 ml (1/2 koppie) karringmelk
250 ml (1 koppie) fyngedrukte piesang

Stel oond op 180°C
Klits olie, suiker en eiers saam. Voeg vanielje by.
Sif koekmeel, bakpoeier en sout saam.
Roer koeksoda, koffie en warm water bymekaar tot opgelos. Roer karringmelk en piesangmoes by.
Roer die meel en piesangmengsel om die beurt by eiermengsel tot goed gemeng.
Skep in twee gesmeerde en gevoerde 20 cm koekpanne en bak vir 25 min of tot toetspen skoon uitkom. Laat goed afkoel voor versier word.

VERSIERSEL:
5 ml (1 teelepel) koffiepoeier
20 ml (4 teelepel) warm water
125 g (1/4 blok) botter
750 ml (3 koppies) versiersuiker
20 ml (4 teelepel) sjokoladelikeur

 




WENNER SPONSKOEK


WENNER SPONSKOEK
Om koek te bak is lekker. Vandag deel ek met jou ‘n lekker gewone sponskoek resep en die outjie kan jy versier nes jy verkies!
Ek gebruik een-en-drie-kwart koppies meel en vul dit aan tot twee koppies met kakao.
Sif saam:
2 koppies meel
4 teelepels bakpoeier
knippie sout
Kook saam:
½ koppie kookolie
½ koppie melk
½ koppie water
Laat afkoel.
Klits saam baie goed:
4 eiers en
1 ½ koppie suiker
Vou meelmengsel by eiermengsel. Voeg gekookte melkmengsel bietjie-bietjie op ‘n slag by en klop goed.
Mengsel genoeg vir twee panne. Bak 35 minute of tot koeke gaar is by 180 °C.
Hierdie koek vries baie goed.
GENIET!
Resep en fotos: Lenore Combrink.




JACQUI’S CAROT CAKE


JACQUI’S CAROT CAKE
3 eggs
1 cup brown sugar
1 teaspoon vanilla essence
1 cup vegetable oil
1½ cups cake wheat flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup carrots, finely grated
1 cup banana, mashed
100g pecan nuts, chopped

For the frosting:
1 cup soft butter
1 cup cream cheese
2 cups icing sugar
1 teaspoon vanilla essence

Preheat the oven to 180°C. Grease a 25cm ovenproof ring mould.
Cream the eggs, sugar and vanilla together for about 2 minutes until creamy. Slowly add the oil until well combined. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger together. Combine with the egg mixture. Add the carrot, banana and ¾ of the nuts and mix through. Pour into the prepared pan. Bake for 50 minutes or until a skewer comes out clean. Cool on a wire rack.
For the frosting, cream the butter, cream cheese, icing sugar and vanilla together. Spoon over the cooled cake and sprinkle over the rest of the nuts.
Photo: Jacqui Hiller May




PORTOKALOPITA


PORTOKALOPITA
(Greek Orange Phyllo Cake)
“Portokalopita is a deliciously different cake, and a must-try for anyone who is afraid of phyllo. Why? Because here the phyllo is shredded to bits – the messier the better! The gorgeous orange and cinnamon syrup ensures this cake stays beautifully moist.”
Syrup:
2 cups white sugar
1 ½ cups water
1 teaspoon ground cinnamon
1 orange, halved

Cake:
1 package phyllo dough
3 oranges
5 eggs
1 container Greek yogurt
¾ cup olive oil, divided
½ cup white sugar
1 tablespoon baking powder

Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat.
Squeeze in orange juice and add juiced halves.
Bring to a boil and boil vigorously for 8 minutes.
Remove from heat and allow to cool while you prepare the cake.
Preheat the oven to 175°C.
Lightly grease a 9 x 13-inch baking pan with some olive oil.
Remove phyllo sheets from the package.
Tear each sheet roughly into shreds and pile up in the baking pan.
Let shredded phyllo dry out a little while you prepare the remaining ingredients.
Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake.
Zest and juice the remaining 2 1/2 oranges.
Combine orange juice, orange zest, eggs, yogurt, olive oil, ½ cup sugar, and baking powder in a blender or food processor.
Blend together on high speed until frothy, about 2 minutes.
Pour orange and egg mixture over the shredded phyllo in the baking pan.
Stir everything together gently to ensure that the egg mixture is evenly distributed.
Garnish top of the cake with the orange slices.
Bake in the preheated oven until the top is golden and the filling set, about 45 minutes.
Remove from the oven and immediately pour the cooled syrup over the hot cake.
Set aside for at least 1 hour, until most of the syrup has soaked in.
Slice into squares and serve.
Notes:
Ensure that you get the wet yogurt wet mixture evenly distributed throughout the phyllo sheets; if you don’t, you may end up with some doughy spots throughout the cake. To make this easier to avoid, be sure to dry the shredded phyllo sufficiently before adding the wet mixture.
When pouring the syrup over the cake, ensure you pour cool syrup over the hot cake (not hot syrup over hot cake). You can use a ladle to slowly pour it over, letting it soak in between each addition
Recipe posted by Amanda Conradie




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
Second photo and note: Maryke Nel McCaig
I bought the cream for the wipped topping, but did not use it as the cake is yummy without fancy trimmings. I only had one small problem. None of my baking pans are the right size. So the cake is quite high and the 3 milk sauce could not reach the middle. As I had some evaporated milk over and a half tin of caramel, I mixed it with some whole milk and pour a little over each slice. Better than good… thank you once again for all your help.




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
2de foto:  Ilze Garbers Jacobs
Ek moes vanoggend vinning iets maak vir poeding vir na potjiekos vannaand, en besluit ek soek maar weer by die staatmakerresepte van Food Lovers.So hierdie is Nicolette Papas se Sjokolade koek met skokolade stroop, wat ek net aangepas het deur 1t koffiepoeier in die beslag en stroop te gooi, en een groot koek te bak.Ek plaas die link hieronder.Kan nie wag vir poedingtyd nie!!




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