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




SJOKOLADE KOEKIE KOEK – CHOCOLATE COOKIE CAKE


SJOKOLADE KOEKIE KOEK – CHOCOLATE COOKIE CAKE
250 g margarien
150 ml stroop
160 ml kakaopoeier
2 x 80 g sjokolade “slabs”
5 ml vanilla
2 pakke gebreekte tennisbeskuitjies
Versiersel:
4 x 80 g sjokolade “slabs”

Smelt margarien en  stroop saam – moenie kook nie.
Haal van hitte af.
Voeg kakaopoeier en 2 x 80 g sjokolade “slabs” by en meng tot glad en blink.
Voeg dan vanilla by en laaste die gebreekte tennisbeskuitjies.

Druk vas in ‘n 20 cm koekpan wat uitgelê is met bakpapier.
Laat afkoel en plaas dan in yskas vir teminste 2 ure.

Smelt 4 x 80 g sjokolade “slabs” en gooi oor koek wat op ‘n afkoelrakkie geplaas is.
Resep aanpassing en foto:  Suenell Liebenberg




MEISIE SE SJOKOLADE KOEK


MEISIE SE SJOKOLASDE KOEK
2 koppies koekmeel
½ koppie kakoa
1 koppie strooisuiker
1 teelepel koeksoda
2 teelepel kremetart
1 teelepel sout
5 groot eiers
1 koppie water
½ koppie kookolie

Sif droë bestanddele (Eerste 6) twee keer saam. Skei eiers en gooi eiergele en olie by water.
Klits eers eierwitte styf en klits daarna water, eiergele en olie saam.
Gooi water-eiermengsel by koekmeel en meng goed deur maar moenie oordoen nie. Meng dan so skeppie eierwit by koekbeslag en vou daarna eierwitte in.
Bak in ‘n gesmeerde pan (25 cm x 25 cm) vir min of meer 45 minute of deel in twee kleiner panne (rond deursnee 20 cm) en bak min of meer 30 minute. Moenie te gou toets of koek reg is nie, anders val dit plat.
Ek het gewone botter versiersel gebruik.
Resep: Meisie Hatting
Foto: Antonette Hatting




STEPHAN’S CHOCOLATE FUDGE CAKE


STEPHAN’S CHOCOLATE FUDGE CAKE
7 tablespoons margarine
3 eggs
280 ml sugar
400 ml flour
½ cup cocoa powder
250 ml hot water + 2 tbs coffee
2 teaspoons baking powder

Separate eggs.
In a bowl, beat the egg whites until fluffy, add the sugar to yolks and beat for about 3-5 minutes until thick, light and creamy.
Add margarine to the hot water add coffee and mix till dissolved.
Add the flour, cocoa powder and water, mix to the yolks and beat lightly for 1 minute.
Add the baking powder and fold in egg whites.
Pour into ring pan and bake at 180°C for 25-30 minutes.

Filling:
250 ml of cream
100 ml of milk
1 packet of instant chocolate pudding mix
Whip cream until stiff
Mix the milk and pudding mix and add to whipped cream and mix through.

Chocolate ganash:
¾ cup cream
2 x 130 g semi sweet chocolate slabs

Heat cream in microwave for 1 min pour over chocolate let it stand for 30 sec and stir.
Let it stand for 30 min at room temp before using to cover cake.
For the leafs I used white chocolate and then simply brushed a few layers onto the top of rose leafs put it in the fridge for 10 mins. Then gently remove the chocolate from the leafs.
Recipe posted by Stephan Von Der Fecht
Photo: Stephan Von Der Fecht




EASIEST MOIST CHOCOLATE CAKE BY YASMEEN


EASIEST MOIST CHOCOLATE CAKE BY YASMEEN
2 cups of flour
½ teaspoon of baking powder
2 teaspoons of bicarbonate powder
2/3 cups of cocoa powder
1 ¾ cups of sugar
1 cup of oil
1 cup boiling water mixed with 2 teaspoons of coffee powder
1 cup of milk
4 eggs
1 teaspoon of vanilla essence

Sift all dry ingredients together into your mixing bowl.
Add oil and milk and coffee mixture and beat well.
Add eggs and vanilla essence and beat again.
Pour in baking dish. Square, round or even cupcakes and bake at 180°C for 25 to 30 minutes, depending on your oven speed.
For the ganache:
Melt 1 slab of dairy milk chocolate in a double boiler and when melted add 2 tablespoons of fresh cream or nestle cream and combine till smooth.
Enjoy and have a lovely week ahead🌷
Recipe posted by Yasmeen Ibrahim
Photo: Yasmeen Ibrahim




ENGELKOEK


ENGELKOEK
Angel Cake gebak van die 9 eierwitte wat ek gevries het.
½ koppie meel en ½ koppie Maizena (of 1 koppie meel)
1 ½ koppies suiker
9 groot eierwitte
1 ¼ teelepels kremetart (ek het ¼ koppie suurlemoensap gebruik)
1 teelepel vanieljegeursel
¼ teelepel amandelgeursel (dit het ek nie bygevoeg nie)
¼ teelepel sout

Voorverhit oond tot 180°C. Laat staan eierwitte tot kamertemperatuur.
Sif ½ koppie suiker en meel 2 keer saam.
Klits eierwitte tot stywe punte vorm.
Voeg 1 koppie suiker 2 eetlepels op ‘n slag by.
Voeg vanielje geursel en kremetart by en klop tot stywe punte vorm.
Vou meel ½ koppie op ‘n slag in styfgeklopte eierwitte.
Bak 35 tot 40 minute. Laat afkoel in pan.

NB!! Koekpan moet nie gespuit of gesmeer word nie. Die beslag moet teen die rant van die pan kan opkruip.
Nota:  Ek sal dit volgende keer in 2 panne bak, is nogal moeilik om met ‘n mes middeldeur te sny. Sal ook liewers net room opsit as die grenadella versiersel wat ek gebruik het, die versiersel is baie soet.
Foto: Petré van Jaarsveld
Resep geplaas deur Petré van Jaarsveld




HUMMINGBIRD CAKE


HUMMINGBIRD CAKE
Cake Batter:
1 ½ cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon ‎
½ teaspoon salt
3 large eggs, lightly beaten
1 ¾ cups mashed ripe bananas (about 4 large)
1 (8-oz) can crushed pineapple (do not drain)
¾ cup canola oil
1 ½ teaspoons vanilla extract

Glaze:
4 ounces cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 Tablespoons milk

Prepare Cake Batter:
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
Bake at 180ºC for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in centre comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

Prepare Glaze:
Process cream cheese, powdered sugar, vanilla, and 1 Tbsp milk in a food processor until well blended. Add remaining 1 Tbsp milk, 1 tsp at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining ½ cup toasted pecans.
Note:
Ek het die hummingbirdkoek se beslag gemaak en in muffinpanne gebak. Dit het 40 muffins gemaak. Dit vries goed. Vir versiering het ek “plain cream cheese” gebruik, vanilla, kaneel en ‘n klein bietjie versiersuiker gemeng. Bo-op is daar papawersaadjies, pampoenpitte en cranberries.
Resep geplaas deur Charne de Jager