PAWPAW CAKE- PAPAJA KOEK
500 ml koekmeel
2 jumbo eiers
125 ml margarien
5 ml bakpoeier
125 ml gekapte neute
375 ml melk
325 ml suiker
5 ml vanilla geursel
250 ml fyn Papaja
2 ml sout
Sif droë bestanddele saam.
Meng margarien tot baie sag.
Voeg gesifte droë bestanddele saam.
Voeg nou Papaja en 175 ml melk by sodat mengsel klam is.
Meng vinnig met houtlepel.
Voeg eiers, geursel en res van melk by asook neute.
Skep in ringpan wat GOED gesmeer is met BOTTER.
Bak vir 35-45 minute op 180ºC.
Terwyl koek bak maak die sous:
Kook die volgende saam tot stroop:
250 ml water
250 ml suiker
250 ml papaja pulp
25 ml botter
Skep die sous warm oor die warm koek wat uit oond kom en laat goed afkoel. Keer dan uit en strooi versiersuiker oor.
PAWPAW CAKE
(PAPAJA KOEK)
Turn oven on to 190 ºC.
500 ml cake flour
2 jumbo eggs
125 ml margarine
5 ml baking powder
125 ml chopped nuts
375 ml milk
325 ml sugar
5 ml vanilla essence
250 ml fine pawpaw
2 ml salt
Syrup:
250 ml water
250 ml sugar
250 ml pawpaw pulp
25 ml butter
Sift dry ingredients together.
Mix Margarine until very soft.
Add sifted dry ingredients.
Now add the Pawpaw and 175 ml of the Milk to wet the mixture.
Mix briskly with a wooden spoon.
Add Eggs, Essence, the rest of the milk and the nuts.
Mix for 1 minute.
Pour into a well-greased ring pan.
Turn down oven to 180 ºC and Bake for 35-40 minutes at 180 ºC.
While the cake is in the oven, put all the ingredients for the syrup into a saucepan and boil together.
Pour hot over the warm cake when it comes out of the oven.
Allow to cool.
Turn over pan and remove cake.
Decorate with icing sugar.
RECIPE: Tannie Poppie Coetzer
PHOTO: Liezel Van der Merwe
Liezel Van der Merwe
Ek het nie baie van die smaak gehou nie, maar ek is ‘n soet tand so dalk is dit net ek. Dis ‘n baie digte koek en trek die stroop nie so lekker in nie. Maar in elk geval, was baie lekker om te bak, dit was my eerste ring koek