LEMOENKOEK
As jy nou lus is vir ‘n lemoenkoek, hierdie is ‘n perfekte een. Geen lemoenkleursel of geursel in hierdie koek nie, dit is maklik en heerlik!
Jy maak so:
Kook 3 lemoene, net so heel, skil en al in water tot sag, nie pap nie.
Verwerk die lemoene in voedselverwerker tot “pulp” (haal pitte vooraf uit, indien nodig)
In aparte bak, klits 4 eiers en 1 koppie suiker tot dubbel in volume en lig in kleur.
Voeg ½ koppie olie en sout na smaak by.
Voeg van die verpulpte lemoen by (hou bietjie vir die versiersel).
Voeg 1 koppie meel en 1 teelepel bakpoeier by en roer goed deur.
Bak vir 40 min by 180ºC of tot gaar.
Maak versiersel van die verpulpte lemoen, bietjie sout en versiersuiker en skep oor die koek.
Nota – Ek het hierdie koek al gemaak sonder om lemoene te kook ook…jy kry ‘n grower tekstuur. Jy kan ook sjokolade splinters byvoeg vir’n sjokolade-lemoenkoek. Glo my dit is heerlik en jy sal nie weer jou lemoenkoek op ander manier verkies nie. Geniet!
Bron: Lizette Taljaard Fulscher
ORANGE SYRYP CAKE
2 ripe, medium sized oranges
3 eggs
65 g Natvia
300 g (3 cups) almond meal
1 teaspoon baking powder
Preheat oven to 170°C. Grease a round 22cm pan and line base with non-stick baking paper.
Place the oranges in a saucepan, cover with water and bring to the boil. Cook for 15 minutes, and then drain water. Coarsely chop oranges and remove any seeds.
Place the oranges in the bowl of a food processor and process.
Use an electric beater to whisk the eggs and Natvia in a bowl.
Add the oranges, almond meal and baking powder and gently fold until just combined. Pour into pan.
Bake for 1 hour or until a skewer comes out clean. Set aside for 15 minutes to cool.
To make the orange syrup, use a zester to remove the rind from the orange. Remove white pith. Cut rind into thin strips and juice the orange.
Place rind in a saucepan of boiling water and cook for 5 minutes or until soft and then drain. Return to pan with juice and Natvia. Place over low heat and cook, stirring, for 2-3 minutes. Pour over cake before serving.
