HEERLIKE PATAT KOEK
500 ml suiker
375 ml sonneblomolie
60 ml kookwater
4 eiers, geskei
525 ml koekmeel
15 ml bakpoeier
5 ml fyn kaneel
5 ml fyn neutmuskaat
1 ml sout
375 ml geskilde, grofgerasperde patats
250 ml gekapte okkerneute
5 ml vanieljegeursel

Vulsel en versiering:
60 ml botter, by kamertemperatuur
250 g (halwe pak) versiersuiker, gesif
125 ml fyn maaskaas
125 ml fyngekapte okkerneute en ‘n bietjie fyn kaneel vir versiering

Verhit oond tot 180ºC.
Smeer twee laagkoekpanne van 23 ‑ 25 cm deursnee, strooi ‘n bietjie meel in en skud die oortollige meel uit of bespuit die panne met kleefwerende sproei.

Klop die suiker en sonneblomolie tot romerig. Voeg die kookwater by en hou aan klits tot al die water ingeklits is. Roer die eiergele by. Sif die koekmeel, bakpoeier, kaneel, neutmuskaat en sout saam en roer dit by die suikermengsel. Voeg die patats, okkerneute en vanieljegeursel by en meng. Klits die eierwitte tot styf en vou dit liggies met ‘n metaallepel by die deeg in. Skep dit in die panne en bak dit 25 ‑ 35 minute tot gaar. Keer die koeklae op ‘n draadrak uit en laat dit afkoel.

Meng die botter of margarien en versiersuiker baie goed saam, die mengsel is droog. Vou die maaskaas daarin net tot gemeng. Smeer dit op elke koeklaag. Plaas die koeklae op mekaar. Strooi okkerneute om die rand en sif ‘n bietjie kaneel in die middel. Hou die koek in die koelkas.
Resep: Sonja Beukes Oosthuizen

DUITSE SANDKOEK – (SANDKUCHEN)
Foto: Annelore van Solms Joubert
FOOD LOVERS RECIPES
Lekker ligte koek met ‘n sanderige tekstuur.
250 g Rama of ongesoute botter
200 g suiker
1 eetlepel vanilla
1 teelepel suurlemoen ekstrak
1 knippie sout
4 groot eiers of 3 ekstra groot
125 g koekmeel
125 g maizena
1⁄2 teelepel bakpoeier
versiersuiker om bo-oor te sif

Smelt die Rama (die margarien moet hoog in vet wees, ek gebruik Rama, botter is net vir my te duur.)
Laat dit afkoel tot weer ferm.
Klits op hoog tot lig. Klits maar lank.
Gooi suiker, vanilla en suurlemoen ekstrak by en kits tot glad.
Gooi een eier op ‘n slag by en klits vir ½ minuut elk.
Sif die meel, maizena en bakpoeier en sout en vou in teen medium spoed.
Moenie te veel klits nie, maak net seker alles is goed gemeng is.
Voer ‘ n 30 x 11 cm pan met bakpapier uit of twee kleiner broodpanne.
Gooi mengsel in, maak bokant gelyk en stamp die pan hard op ‘n gelyke oppervlak sodat die mengsel in die hoeke en af ingeforseer word.
Bak in ‘n voorverhitte oond op 170°C vir omtrent 65 minute of waaieroond op 150°C vir 40 minute tot ‘n toetspen skoon uitkom.
Sit foelie bo-op as dit te vinnig bruin raak.
Laat dit afkoel in die pan vir 10 minute, haal uit en laat heeltemal afkoel.
Sif versiersuiker bo-oor.

ALSATIAN YEAST CAKE
This cake is eaten as an accompaniment to coffee, often at breakfast. It does not keep well and should be eaten within a day or two. For that reason I’m going to use it tomorrow for making French toast with syrup and bacon or a bread and butter pudding… or both as it’s a large sweet yeast cake.
75 g raisins (I used half currents half dried mixed citrus peel soaked in 100 ml Amarula Gold liqueur)
10 g dry instant yeast
250 ml warm milk
100 g sugar
500 g cake flour
2,5 ml salt
2 eggs beaten
200 g butter softened
60 g chopped almonds
icing sugar for dusting

Soak the fruit in the liqueur for at least an hour. Blend the yeast with half of the warm milk, 5 ml of the sugar and just enough flour to give a thin cream consistency when mixed. Leave in a warm place for 20 minutes or until frothy. I used a 1 liter measuring cup which was just big enough once the yeast and sugar starts activating with the warm milk (see photo).
Sift remaining flour and salt into a bowl, stir in the rest of the sugar. Beat in the eggs and the rest of the milk. Knead in the softened butter and continue to work the dough until it comes cleanly away from the sides of the bowl. Add the yeast mixture, beat for a few minutes then cover with a damp cloth and leave in a warm place for 1 hour or until well risen.

Knead the dough on a lightly floured surface and incorporate the fruit and nuts. Press the dough into a well buttered kügelhopf mould or a 30 cm ring mould. It should only half fill the mould. Cover and leave in warm place for 2 hours or until risen almost to the top of the tin.
Bake in a preheated oven at 180°C for 15 min then turn down to 160°C and bake a further 30 min or until tested and done. If the top We are to be browning too quickly during baking, cover with foil.
Leave in the mould for 15 min before turning out. Dust liberally with icing sugar when cool.
Serves 10
Photo: Elsabie Templeton

SUURLEMOEN ROOMKOEK MET LEMON CREAMS
240 g botter
320 g strooisuiker
gerasperde skil en sap van ‘n ½ suurlemoen
4 groot eiers
480 g koekmeel
20 ml bakpoeier
2 ml sout
250 ml melk

Klop die botter tot lig. Voeg suiker bietjies bietjies by. Hou aan klop tot lig.
Voeg suurlemoen skil by en eiers een vir een. Klop goed na elk.
Sif meel, bakpoeier en sout saam en vou by eier mengsel om die beurt met die melk.
Vou bestanddele saam tot goed gemeng.
Gooi in 2 voorbereide panne.
Bak in ‘n voorverhitte oond van 180°C vir 30 – 35 minute of tot toetspen skoon uitkom.
Haal uit oond en laat vir 10 min afkoel. Keer koeke uit.

Maak ‘n halwe pak lemon creams in voedsel verwerker tot baie fyn.
Maak gewone botterversiersel en die res van die ander halwe suurlemoen se skil en sap by gevoeg.
Het ‘n laag versiersel tussen die koeke gesit, ‘n lekker dik laag krummels en weer ‘n laag versiersel.
Het die koeke buite versier en ‘n laag krummels aan die kante en bo-op die koek gesit.
Resep en foto: Nicolette Pappas

SPONGE LAYER CAKE/SWISS ROLL
5 eggs
1 cup sugar
1 teaspoon vanilla essence
3/4 cup flour
1/2 cup cornflour
1 teaspoon baking powder
pinch of salt
500 ml fresh cream whipped with 4 teaspoons of sugar
1 punnet strawberries
strawberry jam

Separate eggs.
Beat egg whites until stiff, add sugar and beat again.
Add egg yolks and vanilla essence to the mixture and beat.
Fold in sifted dry ingredients.
Pour into 2 greased round tins or a swiss roll tin and bake at 180 degrees for 15 minutes.
When cool, halve the cakes and spread strawberry jam, whipped cream and cut up strawberries.
Enjoy
Recipe and photo: Yasmeen Ibrahim‎

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CHOCOLATE CAKE WITH COFFEE
2 cups flour
¾ cups cocoa powder
1 ½ tsp baking powder
2 tsp baking soda
pinch of salt
1 cup milk
1 tsp vanilla essence
2 cups sugar
½ cup oil
1 cup boiling water or hot coffee
2 eggs

Preheat the oven to 180°C. Line two 23 cm round cake pans, or one 23 x 33 cm rectangular baking pan, with wax paper. Grease the paper and the sides of the pan well.
In a large bowl, sift the dry ingredients together.
Add the eggs, milk, oil and vanilla essence and beat with an electric mixer for about two minutes. Add the boiling water or coffee and mix until combined.
Pour the batter evenly into the prepared pans and bake for 30-40 minutes.
To test if the cake is ready, insert a toothpick into the middle of the pan. If it comes out clean, the cake is ready. A single rectangular cake will take slightly longer to bake than two round layers.
Slide a knife around the edge of each cake to loosen it from the pan, turn the pan over onto a metal rack and peel off the paper.
Let the cake cool completely before covering with icing.

COFFEE BUTTERCREAM
3 teaspoons instant coffee
1 teaspoons boiling water
250 g unsalted butter (softened)
500 g unrefined Golden icing sugar (We like Billington’s)

This unrefined golden icing sugar gives the most amazing caramel undertone and colour. It is perfect for buttercream, dusting cakes or making delicious macaroons.
Dissolve  instant coffee in  boiling water and leave to one side to cool.

In a seperate bowl beat together the softened butter and icing sugar until smooth then beat in the cooled coffee mixture.
This buttercream should make enough to ice 12 or more cupcakes and a large sponge cake.
Photo: Lorraine Pienaar
Versiering Malteasers en flake gebruik en ook Caramel treat blikkie ek het hom dubbel aangemaak, sodat ek 3 lae uit hom kan kry en dan het ek in die eerste laag karamel ingesit en die tweede laag het ek die buttercream coffee icing gebruik. Geniet dit.

ANNEMARIE SE BLOUBESSIE KOLWYNTJIES
Kolwyntjies:
1 ½ koppie gesifte koekmeel
¾ koppie suiker
½ teelepel sout
2 teelepels bakpoeier
½ koppie olie
1 eier
½ koppie melk
1 koppie bloubessie

Kors Bolaag:
½ koppie suiker
1⁄3 koppie koekmeel
¼ koppie botter – blokkies

Voorverhit oond – 200ºC.
Sit kolwyntjie papiertjies in muffin pan of spuit die pan met “Cooking spray”.
Kolwyntjies:
Meng koekmeel, suiker, sout en bakpoeier in ‘n bak, sit eenkant.
Meng olie, eier en melk in ‘n ander bak.
Voeg die oliemengsel by die meelmengsel en meng saam.
Vou die bloubessies in die deeg in.
Gooi die mengsel in die muffin pan – Ongeveer ¾ vol.

KORS BOLAAG
Meng suiker, koekmeel en botter saam met ‘n vurk of vryf met jou vingers sodat dit lyk soos broodkrummels.
Gooi die krummels bo-op die muffin mengsels in die kolwyntjiepan.
Bak teen 200ºC in die oond vir ongeveer 20-25 minute of tot gaar.
Resep en foto: Annemarie Fourie
2de foto:  Lauren Matjan – My bloubessie koek!🙈 Ek het die bloubessie cupcake resep gebruik!

STRAWBERRY AND CREAM VICTORIAN SPONGE CAKE
4 eggs
1 cup of sugar
1 teaspoon vanilla essence
½ cup of oil
½ cup of boiling water
1 ¼ cups of cake flour
3 teaspoons baking powder
250 ml fresh cream
1 punnet strawberries

Beat eggs and sugar and then add vanilla essence.
Add sifted flour and baking powder and mix in gradually until mixture is smooth.
Add the boiling water and oil and mix.
Bake at 180ºC for 25 minutes.
Beat the fresh cream with 2 teaspoons of sugar until stiff.
Slice cake in half and layer some cream and cut up strawberries.
Pipe remaining cream on top and decorate with strawberries.
Dust with icing sugar.
Photo and recipe: Yasmeen Ibrahim

BEST MOIST CHOCOLATE CAKE
Sift these ingredients together:
1 ½ cups cake flour
1 cup cacao powder
1 ½ teaspoons bicarb of soda
½ teaspoon baking powder
1 teaspoon salt

Mix in separate bowl:
1 ½ cups beer stout
1 teaspoon vanilla
1 teaspoon expresso powder (ek het 2 teelepels Jacobs met klein bietjie kookwater gemeng)

Wet ingredients:
1 cup butter
1 ½ cups sugar
3 eggs
½ cup mayonnaise

120 ml finely chopped dark chocolate

Preheat oven to 160 ºC.
Beat butter until soft add sugar and beat until fluffy and sugar dissolved. Add eggs 1 at a time and beat well. Lastly add mayo and mix well.
Add dry ingredients and wet ingredients bit by bit into butter mixture and mix well.
Lastly fold in chocolate.
Devide equily between 3 lined baking tins and bake aproxx 35 minutes.
Leave to cool in pan for aproxx 15 minutes before turning it out on cooling rack.

Icing
1 ½ cups butter
1 teaspoon vanilla
½ cup cacao power
5 cups icing sugar
4-5 tablespoons milk

Mix well and ice cake. Enjoy 🤗
Recipe and photo:  Mandy Nel

ANNIE’S MOIST CHOCOLATE CAKE
1 3/4 cups flour
2 cups sugar
3/4 cup cacao powder
1 1/2 tsp baking powder
3/4 tsp salt
2 extra large eggs
1 cup buttermilk
1/2 cup melted butter
1 tbsp vanilla extract
1 cup strong hot coffee

Preheat oven to 180 º Celsius.
Grease 2 9-inch tins.
Sieve together all dry ingredients – twice.
Whisk together all wet ingredients except for coffee.
Mix wet & dry together until smooth.
Fold in coffee – very runny batter.
Pour batter evenly between 2 pans and bake for 35 minutes.
Allow to cool for 15 minutes in pans before turning out and cooling completely.

Whipped chocolate ganache:
Heat 2 cups of whipping cream in microwave, stir in 4 cups of dark chocolate chips until smooth, if need be, heat a further 30 seconds and stir until completely smooth. Rest in fridge for an hour, whip with balloon attachment on stand alone mixer until stiff, about 5 minutes.
Whisk one can caramel until smooth.
Spread caramel between layers, and frost cake with ganache.
Decorate with fresh strawberries.
Recipe and Photo: Annalize Hattingh‎