WIAN SE ROOI FLUWEEL EN BLOUBESSIE GAATJIE POEDING
Ek het die naweek so bietjie ‘n variasie van die Piesang gaatjie poeding (op die FLR blog) gemaak. Rooi fluweel koek met blou bessie kaaskoek kits poeding en gekrummelde Oreo koekies.
Ek gaan net die koek resep plaas, die res van die resep is dieselfde as die piesang gaatjie poeding (ek het net die room uitgelos)
https://www.foodloversrecipes.com/2017/01/piesang-gaatjie-poeding-koek/
Red velvet cake (natural)
Ingredients
Makes two 9-inch cakes or 24 cupcakes
2-1/2 cups cake flour (260 g)
3 tbsp. NATURAL cocoa powder (not dutch processed or dark)
1 tsp. salt
2 tsp. baking powder
1 tsp. cream of tartar
1 cup butter (225 g)
1 tbsp. vanilla extract
2-1/2 cups white sugar (500 g)
4 eggs
1/2 cup buttermilk (125 mL)
1/2 cup plain yogurt (125 g)
1/2 cup to 1 cup beet puree (from raw beetroot) (100 to 200 g)
1/2 cup raspberry juice (from frozen or fresh raspberries) (125 mL)
2 tbsp. white vinegar
2 tbsp. lemon juice
Directions
Preheat oven to 350 F (175 C.) Grease two 9-inch cake pans and line the bottom with parchment paper OR line cupcake tins with paper liners.
Prepare beet puree and raspberry juice beforehand. Grate raw beet and then puree it in food processor to as fine a texture as possible (adding water if necessary.) You don’t want any chunks, otherwise you might get a mouthful of beet while eating the cake. The colour of the cake will also be best with the finest texture of beet puree.
For the raspberry juice, heat up raspberries in microwave until they become mushy. Strain to remove seeds.
Sift together dry ingredients and set aside.
Cream together butter, vanilla, and sugar.
Beat in eggs, one at a time.
In a separate bowl, mix together the buttermilk and yogurt. Whisk in the beet puree and the raspberry juice. Stir in the vinegar and lemon juice.
Alternate adding the dry and wet ingredients to the butter/egg mixture, mixing until combined.
Pour batter into the prepared tins. Bake cakes for 25-35 min (18-22 for cupcakes) or until toothpick comes out clean.
Allow to cool 10 minutes in the pan, and then completely on a wire rack.
Recipe posted by Wian Swart
Photo: Wian Swart
