WORTEL EN PYNAPPELKOEK


WORTEL EN PYNAPPELKOEK
500 ml suiker
325 ml sonneblomolie
3 eiers
15 ml vanielje
625 ml koekmeel
15 ml kaneel
10 ml koeksoda
5 ml sout
250 ml rosyntjies
250 ml gekapte neute (ek gebruik okkerneute)
500 g gerasperde wortels
125 ml gekapte pynappel (kan blikkie pynappel gebruik – dreineer net goed)

Vir die versiersel:
250 g roomkaas (kamertemperatuur)
125 g botter (kamertemperatuur)
5 ml vanielje
625 g versiersuiker (ongeveer 5 koppies)

Verhit die oond na 180°C. Smeer die bodem van ‘n koekpan (23 cm x 33 cm) met botter (of spuit met Spray ‘n Cook).
Meng die suiker, olie en eiers saam tot lig geel. Voeg die vanielje by. In ‘n ander (groot) bak, sif die meel, kaneel, koeksoda en sout. Gooi die rosyntjies en neute by die droë bestanddele en meng met ‘n lepel saam. Meng nou die wortels en pynappel by die meelmengsel. Voeg die eiermengsel by en meng tot alles mooi klam is. Gooi die beslag in die koekpan.
Bak vir ongeveer 50 minute, totdat ‘n tandestokkie skoon uitkom. Sit die koek op ‘n draadrakkie totdat dit heeltemal afgekoel het. (Dit neem 2+ ure om heeltemal af te koel)
Vir die versiering, meng die roomkaas, botter en vanielje saam.
Voeg die versiersuiker by, en meng tot glad. Smeer die versiersel oor die koek.
Bedek en bere die koek in die yskas, maar bedien teen kamer temperatuur.
Nota:  Jy kan hom in 2 ronde panne van so 22 cm bak vir ‘n dubbel laag koek. Andersins in ‘n groot Bundt pan
Resep en foto: Debbie Edwards




CORNFLOUR SPONGE CAKE


CORNFLOUR SPONGE CAKE
3 eggs
125 g caster sugar
⅓ cup cornflour
½ cup flour
1 ½ teaspoons baking powder
2 tablespoons hot water
1 teaspoon melted butter

Preheat oven to 180°C. Grease and flour two 20 cm sandwich tins.
Place egg whites in a clean, dry bowl. Beat until stiff peaks form. Gradually add sugar. Beat until thick and glossy.
Fold in egg whites and combine. Sift together cornflour, flour and baking powder three times. Gently fold into mixture with water and melted butter. Divide mixture evenly between prepared tins.
Bake for 15-20 minutes or until cake spring back when touched.
Remove from tins. Cool on a tea-towel placed on a cake rack. When cool sandwich together with filling of your choice.
I sandwiched and covered the top with white chocolate canache.
Recipe and Photo: Nicolette Papas




SJOKOLADE KOEK MET STYFGEKOPTE EIERWITTE


SJOKOLADE KOEK MET STYFGEKOPTE EIERWITTE
2 koppies koekmeel
200 ml kookolie
200 ml kookwater
1 ml sout
5 eiers, geskei
3 teelepel bakpoeier
30 ml kakao
1 ½ koppies suiker

Verhit die oond op 180 ºC.
Spuit 2 ronde panne met spray and cook.
Klits eiergele en suiker goed.
Meng die olie en water en kakao saam.
Gooi bietjie watermengsel by die eiermengsel.
Gooi die meel by en die res van die watermengsel.
Klits eierwitte styf, gooi bakpoeier een vir een teelepel by terwyl jy die witte klits.
Met ‘n “whisk” vou die eierwit by die meelmengsel in.
Verdeel die deeg in 2 panne en bak vir 27 min in gewone oond sonder waaier.
Keer uit laat afkoel en versier soos jy verkies.
Dit is ‘n baie lekker resep, dit flop nie.
Resep geplaas en foto:  Bettie Liebenberg




FRAMBOOSKOEK


FRAMBOOSKOEK
400 g suiker
400 g sagte botter
8 eiers, geklits
500 g bruismeel
3 teelepels bakpoeier
1 koppie framboos stroop, gemeng met gekapte frambose

Vulsel:
500 ml room
250 g bakkie mascarpone
250 g bakkie roomkaas
6 eetlepels suiker
frambose vir tussenin (ek het van die gekapte frambose in die vulsel gemeng)

Klits mascarpone en roomkaas tot glad, vou gekapte frambose in, klits room tot styf en vou by mascarpone mengsel in.
Meng die koekbestanddele alles saam. Skep in 3 x 23 cm koekpanne. Bak teen 180°C vir 30 minute of tot gaar.
Maak ‘n stroop met die bevrore gekapte frambose, smeer van die stroop op die eerste laag.
Skep vulsel op en strooi van die frambose bo oor, herhaal nog 1 keer en versier die laaste laag.
Foto: Petré van Jaarsveld




WINDBAG CAKE WITH NUT, BISCUIT AND BAKED APPLE TOPPING


WINDBAG CAKE WITH NUT, BISCUIT AND BAKED APPLE TOPPING
Sponge cake with nuts:
125 g sugar
75 g sieved flour
75 g ground nuts of your choice
6 tablespoons cold water
4 eggs
1 teaspoon baking powder
1 teaspoon gingerbread spice

Separate eggs, make egg whites. Beat the egg yolks with sugar and water for a few minutes until frothy. Carefully fold in the egg whites. Mix the flour, nuts, spices and baking powder and carefully fold in.
Bake in preheated oven at 175 – 180 degrees for about 20min. Let the dough cool, place the cake ring around the biscuit.

Filling:
1 pack of frozen mini frozen bags (I had 20 pieces) spread on the bottom.
Beat 2 cups of cream until stiff, if necessary with cream stabilizer – set aside.
Mix 2 cups sour cream with 8 teaspoon jam sugar and 3 tbsp rum and fold in the cream.
Then distribute the mass over the windbags, look that the mass is well in the gaps. Make the cake cold.

Topping:
Slice 2 teaspoon raisins a little and place in amaretto.
Fry approximately 50 g of chopped hazelnuts in a pan until dry.
Chop 2-4 apples (depending on size) into small cubes, mix well 250 ml apple juice with 1 teaspoon of mix spice in a saucepan and boil with the apples – I take  1 tsp of custard powder and I have 2 more Tl of the gelling sugar add to the mix  so everything is set well. Add raisins and nuts to taste, stir.
Allow the boiled mass to cool,  stir all the time and add to the cream.
It’s best to make the cake one day before you need it and let the cream cool overnight. The topping I do it the next day.
Garnish to taste, good succeed!
Recipe and photo: Sabine Kurasch




CREAM CRACKER CUSTARD SLICES


CREAM CRACKER CUSTARD SLICES
(makes 30 slices)
1 packet Cream Crackers
1 litre milk
1 cup (250 ml) sugar
50 g butter or margarine
125 ml (½ cup) cake flour
100 ml cornflour
10 ml (2 teaspoons) custard powder
2 ml (½ teaspoon) salt
100 ml cold water
3 eggs, separated
5 ml (1 teaspoon) vanilla essence
500-ml (2 cups) icing sugar, sifted
40 ml boiling water

Grease a shallow glass dish and arrange 15 biscuits in the bottom of the dish ensuring they all face the same way.
Bring the milk to the boil in a large saucepan. Add the sugar and butter and stir until melted. Remove from the heat.
Mix the flour, cornflour, custard powder, salt and cold water. Add the egg yolks and mix well. Gradually whisk a little of the milk mixture into the custard mixture, then return the mixture to the saucepan with the rest of the milk. Heat slowly, stirring continuously until the mixture comes to the boil. Simmer for about 5 minutes until thick. Remove from the stove and stir in the vanilla essence. Whisk the egg whites until stiff and using a metal spoon gently fold into the custard mixture.
Pour the hot custard over the biscuits. Cover with another 15 biscuits lying in the same direction as the bottom layer. Leave to cool in the fridge. Blend the icing sugar with boiling water until icing is easy to spread. Add a little more water if necessary. Spread over the biscuits and chill. Cut into slices the size of half a biscuit.
Recipe and photo: Jacqui Hillier May




RED VELVET CAKE WITH ROASTED WALNUTS AND DRIED CRANBERRIES TOPPED WITH STRAWBERRY-BLUEBERRY FROSTING


RED VELVET CAKE WITH ROASTED WALNUTS AND DRIED CRANBERRIES TOPPED WITH STRAWBERRY-BLUEBERRY FROSTING
3 cups all-purpose flour : 1365 calories
3 cups artificial sweetener : 0 calories
1/2 cup cornstarch : 244 calories
1/2 cup unsweetened cocoa powder : 98 calories
1 tablespoon baking soda : 0 calories
1½ teaspoons baking powder : 3 calories
1½ maldon tsp salt : 0 calories
4 large eggs : 288 calories
100 g buttermilk powder : 360 calories
1 3/4 cups warm water
½ cup vegetable oil : 992 calories
1 teaspoon vanilla extract: 12 calories
1 teaspoon distilled white vinegar : 0.9 calories
2 tablespoons red food coloring : 0 calories
1 cup of walnuts: 785 calories
Dried cranberries: 100g : 308 calories

Preheat oven to 350 ºF. Butter three 9-inch cake rounds/ smaller loaf pans . Dust with flour and tap out the excess.
Mix together flour, sweetener , cornstarch, cocoa, baking soda, baking powder, buttermilk powder and salt in a stand mixer using a low speed until combined.
Add eggs, warm water, oil, vanilla, vinegar, and food coloring. Beat on a medium speed until smooth. This should take just a couple of minutes.
Divide batter among the three prepared pans.
Bake for 30-35 minutes in 3 pans until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before adding frosting.

Fruit frosting:
1 cup fresh blueberries : 85 calories
1 cup fresh strawberries : 54 calories
* 1 cup butter : 1, 627 calories
1 cup artificial sweetener, sifted : 0 calories
1 teaspoon vanilla extract : 12 calories
2 1/2 cups artificial sweetener, sifted, divided : 0 calories

Place strawberries and blueberries in a blender; puree until smooth.
Transfer strawberry-blueberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
*Beat butter with an electric mixer in a bowl until light and fluffy.
Beat 1 cup of artificial sweetener into butter until just blended.
Beat 2 tablespoons strawberry-blueberry puree, and vanilla extract, into butter mixture, until just blended.
Repeat with 1 cup artificial sweetener, followed by 2 tablespoons strawberry puree two more times.
Beat last 1/2 cup of artificial sweetener into mixture until just blended.
Spread in between layers of cake and on top.
Calories for this cake : 6,233.09 for 12 ppl
Calories: 519.5 roughly per person, with using sweetener.
I omitted the butter out of our icing , so, the caloric intake for whole cake was 4,606.09.
Per person: ( 12 count) : 383.84 calories per slice. The icing was delicious, even without the butter.
If sugar was used : 5024.5 (in sugar) calories more than in sweetener for the whole cake. Total calories with sugar: 11,257.59 calories
Calories with sugar : 938.13 per slice
*Try to find an artificial sweetener that is not sickly sweet, nor has an aftertaste. There are a few available in N America and my husband, who hates sweetener, finds them completely tasting like sugar.
Photo and rececipe:  Annie Goussard Newton




CHOCOLATE-CRANBERRY LOAF


CHOCOLATE-CRANBERRY LOAF
Chocolate-cranberry loaf, topped with poached pears, and sprinkled with icing sugar🍽
For the cake: serves 8-10 depending on portion sizes
1 1/2 cups (210 g) all- purpose flour : 682.5 calories
14 tablespoons (70 g) unsweetened cocoa powder (I prefer Dutch-processed in this recipe, but made it with natural cocoa powder and it worked fine) : 159.6 calories
1/2 teaspoon kosher salt : 0 calories
1/2 teaspoon baking soda : 0 calories
1 cup (200 g) sugar : 774 calories
( I used Swerve artificial sweetener : 0 calories)
3/4 cup (168 g) sour cream, at room temperature : 341.3 calories
1/2 cup dried cranberries : 260 calories
1/2 cup (112 g) vegetable oil (I used olive oil) : 955 calories for olive oil
4 eggs (240 g out of shell)
at room temperature, beaten : 312 calories
3/4 cup (6 ounces) warm water (about 95°F)

Preheat your oven to 350°F. Grease a 9-inch round or square baking pan and set it aside. (I place a pan with water in the oven so baking does not dry out)
In a large bowl, place the flour, cocoa powder, salt, baking soda and sugar/ sweetener, and whisk to combine well. Create a well in the center of the dry ingredients and add the sour cream, oil, eggs and water, mixing to combine after each addition. The batter should be very thickly pour-able. Add cranberries and mix through. Scrape the batter into the prepared pan, smooth into an even layer and place in the center of the preheated oven. Bake until a toothpick inserted in the center of the cake comes out mostly clean or with a few moist crumbs attached (about 30 minutes). Do not over bake. Remove from the oven and allow to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

“Frosting”:
Top with 2 cups of cubed, peeled pears, poached in 1 tsp honey. Use 1/2 cup of water. Rough smash after poaching, and drain through a sieve. Let it sit on paper towel for about 30 mins.
Spread on loaf with a tsp of icing sugar sprinkled over. I tried to make an additional heart shape in the middle with mine, but it dissolved.

Pears : 184 calories
Icing sugar : 10 calories ( I used 2 tsp … the person eating the slice where the “heart” was supposed to be, is going to get one mouthful of sweet)
Total calories with sugar : 3,678.4 for whole loaf
Total calories with sweetener : 2904.4 for whole loaf
(there are actually natural sugar replacements on market that do not give you that after-taste. In N America, “ Swerve” is one of them, and you can adjust it per taste as it is pretty sweet)
Calories per serving (depending on size):( this is calculated for 10 ppl) : 367.85 with sugar 290.44 with sweetener
* Add additional 20 calories per version if you poached pears with 1 tsp honey in the water.
Recipe posted by Annie Goussard Newton
Photo: Annie Goussard Newton




BOSTON CREAM TORTE


BOSTON CREAM TORTE
Filling:
4 ½ cups milk
3 Tablespoons butter
6 egg yolks
½ cup sugar
2 Tablespoons cornstarch
3 Tablespoons custard powder (I use Bird’s – substitute cornstarch if you don’t have any)
3 Tablespoons all-purpose flour
1 Tablespoon vanilla extract

In a mixing bowl, beat ½ cup of milk, egg yolks plus all the dry ingredients with an electric mixer.
Bring remaining milk and butter to a boil in a large heavy-bottomed saucepan and remove from heat.
Temper the yolk mix using the hot milk, then pour the mixture back into the saucepan.
Heat on medium, stirring continually, until mixture starts to boil.
Remove from heat and stir in the vanilla.
Pour filling into a bowl, cover with plastic wrap and allow to cool in the fridge. Note: place the plastic directly onto the custard so that a skin won’t form.

Vanilla Bean Cake
3 cups cake flour
1 1/3 cups sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
8 oz. butter (slightly cooler than room temp)
1 cup sour cream
1/2 cup whole milk
1 tbsp oil
1 tbsp vanilla essence
1/2 tsp almond essence
3 eggs

Preheat the oven to 180ºC. (You’re going to turn the oven temp down to 160ºC degrees once you put the cakes in the oven.)
Grease and flour two 8″ round cake pans.
Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl and whisk.
In another bowl, combine the sour cream, milk, oil, vanilla, almond and eggs. Mix well with a whisk.
Now cut your butter into chunks. Turn your mixer on low and add in the butter slowly to your dry ingredients. Mix on low to medium until all the flour is coated with the butter and the mixture is crumbly.
Pour in about a third of the liquid mixture. Mix on low to medium until combined. About 30 seconds.
Pour the last of the liquid mixture and mix again until combined. Don’t overmix the batter.
Use a rubber spatula and scrape the sides of the bowl. Mix again for only about 10 to 15 seconds.
Pour into prepared pans.
Slide into the oven and turn the oven temp down to 325 degrees.
Bake approximately 40-45 minutes.
Set on wire racks to cool for ten minutes, then turn the cakes out onto the racks and let them cool out of the pans completely.

Chocolate Icing
6 oz Semi-sweet chocolate, melted
2 oz. Warm water – add to chocolate and stir until smooth
White Icing
½ cup icing Sugar
1 tsp. syrup
1 tsp. Water – mix everything together until smooth.
Flaked almonds for decoration.
Assembly
When the cake has cooled, torte each layer into 3 layers.
Place first layer on a cake board, add a layer of filling and spread it to within ½ inch of edge. Make sure it is level.
Place the next layer of cake over it, then repeat the filling. Continue until the last layer of cake.
Spread a thin layer of the filling around the edge of the cake, and press almond flakes around the edges.
Spread the chocolate frosting on top of the cake.
Spiral the white icing on the chocolate icing, and “spiderweb” the design.
Keep cake in the fridge.

Ek het ‘n twee laag vanielje koek gevat, en albei in 3 lae gesny.
1 liter melktert vla gemaak en tussen die lae koek gesmeer. Laaste bietjie vla buite om die koek gesmeer en amandels vasgedruk. Ganache bo-oor gesmeer.
Recipe posted by Debbie Edwards
Photo: Debbie Edwards




EASY PINEAPPLE UPSIDE-DOWN CAKE


EASY PINEAPPLE UPSIDE-DOWN CAKE
Het die resep in groot muffen pan gemaak sodat elkeen sy eie upside down “koek” kan kry.
Makes 1 (9-inch) cake; serves 8 to 10

For the topping:
Cooking spray
4 tablespoons unsalted butter
½ cup packed light brown sugar
1 (8-ounce) can pineapple rings
8 to 10 maraschino cherries

For the cake:
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
2 large eggs

Use a 9-inch round cake pan.

Heat the oven and prepare the pan. Arrange a rack in the middle of the oven and heat to 180 ºC. Coat a 9-inch round cake pan with cooking spray; set aside.

Melt the butter and sugar for the topping.Melt the butter and sugar in a small frying pan over medium heat, stirring frequently. The mixture is done when the sugar is bubbly and slightly more brown.
Pour the sugar mixture into the baking pan. Pour the sugar mixture into a prepared cake pan and spread into an even layer to cool slightly.
Arrange the pineapple slices and cherries in the cake pan. Remove the pineapple rings from the can and reserve ½ cup of the juice. Set a single ring in the center of the pan, then arrange 6 to 7 rings around the center ring. Place a maraschino cherry in the center of each ring and set the pan aside.
Whisk together the dry cake ingredients. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.

Cream the sugar and butter together with a hand mixer, then add the eggs. Place the sugar and butter in a large mixing bowl. Using an electric hand mixer, beat on medium speed until lightened and creamy, about 5 minutes. Add the eggs and beat until smooth, about 1 minute more.
Add the flour mixture and pineapple juice in alternating batches. With the hand mixer on low speed, add the flour mixture in 3 batches, alternating with the reserved ½ cup pineapple juice, in this order: Add 1/3 of the flour mixture and mix until incorporated, about 30 seconds. Add ½ of the pineapple juice, mixing until smooth, about 30 seconds. Add another ½ of the remaining flour and mix again for about 30 seconds, followed by the remaining pineapple juice and 30 seconds of mixing. Finally, add the remaining flour mixture and mix until completely smooth, about 1 minute total.

Spread the batter over the fruit. The batter will be thick, so use a large spoon to dollop large spoonfuls of the batter evenly over the fruit in the pan. Smooth the batter with an offset spatula, then tap the cake pan lightly on the counter to settle the batter.
Bake the cake for 45 minutes. Bake the cake until dark golden-brown and a cake tester comes out clean, about 45 minutes.

Cool the cake for 10 minutes and then invert the cake onto a serving plate.Remove the warm cake from the oven to a cooling rack and cool for 10 minutes. Invert a plate over the cake pan and, using kitchen towels or oven mitts to grasp onto both the plate and the cake pan, flip both the pan and the plate over so the pan now sits on top of the plate. Slowly lift the cake pan away. Serve the cake warm or cool before serving and storing.

Recipe Notes
Storage: Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Photo: Nicolette Papas