Category Archives: Koeke / Cakes

TURKISH DELIGHT KOEK
Hierdie koek gebruik ‘n 20 x 40cm ringpan, of twee kleiner panne.
8 eiers
4 koppies suiker
4 koppies koekmeel
10 ml sout
1 koppie olie
2 koppies melk
4 teelepels bakpoeier
5 ml rooswater
pienk kleursel na smaak
250 g Turkish delight lekkers in klein blokkies gesny Continue reading→

PEACH DRIZZLE CAKE
90 ml golden syrup
2 tins peaches (I use one big tin)
150 g (165 ml) butter, melted
150 g (190 ml) caster sugar
2 large eggs
125 ml buttermilk
5 ml vanilla essence
1 ml bicarb
175 g (310 ml) self raising flour
Continue reading→

CARROT CAKE CHEESE CAKE
Cream cheese layer:
2 x 8 oz (452 g) cream cheese softened to room temperature
2/3 cup (132 g) granulated sugar
2 large eggs (104 g without shell)
1/3 cup (80 g) dairy sour cream
1/3 cup (80 g heavy whipping cream
1 teaspoon (5 ml) vanilla extract
butter or favourite cooking oil for greasing pan.
Carrot cake layers:
2 cups (250 g) all purpose flour
1 cup (200 g) granulated suagr
1 cup (200 g) light brown sugar
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) bicarbonate soda
1 teaspoon (5 ml) salt
1 ½ teaspoons (7.5 ml) ground cinnamon
½ teaspoon (5 ml) all spice
¼ teaspoon (1.25 ml) ground nutmeg
1 cup (250 ml) cooking oil
4 large eggs (208 g without shell)
2 teaspoons (10 ml) vanilla extract
3 cups grated carrot
¾ cup (90 g) shredded coconut
½ cup (122 g) chopped fresh pineapple
butter or favourite cooking oil for greasing pan.
Cream cheese butter cream:
1 x 8 ounce (226 g) cream cheese
1 cup (226 g) unsalted butter softened
2 ½ teaspoons (12.5 ml) vanilla extract
4 – 4 ½ cups (480-640 g) icing sugar sifted – spooned into cup then sifted.
1 x 9” (22 cm) springform pan
2 x 9 x 1 ½ – 2” (22×4-5cm) round cake pans

CHEESE CAKE LAYER
Put oven racks to lower and middle positions. Heat oven to 325ºF (162ºC).
Place a 9×13” (22 x 33cm) Baking Dish on the lower rack and fill halfway with water. Middle rack should be just above the water.
Generously grease springform pan with butter and set aside.
Beat Cream Cheese until creamy.
Gradually add sugar and beat until fully incorporated, scraping down the sides of the bowl as necessary.
Add the Eggs one at a time, blending well after each addition.
Add the Sour Cream, Heavy Cream and Vanilla Extract and mix until fully incorporated and smooth.
Scrape and pour batter into prepared pan and place on the middle of the preheated oven.
Bake until Cheese Cake is just set and no longer jiggles – about 40 – 45 minutes.
Remove and place on a wire cooling rack.
Immediately run a thin spatula around the edges of the pan to loosen the sides of the cheesecake from the pan.
Once it has cooled completely (at least 1 hour), wrap the cheesecake still in the pan in plastic wrap and place in freezer.
Leave 4-5 hours (preferably overnight) to freeze completely.

CARROT CAKE LAYERS
Arrange oven racks to the centre of the oven and heat to 325ºF (162ºC).
Grease the 2 x 9” (22cm) round cake tins with butter or oil and line the bottoms with Baking Paper circles.
Grease the paper linings and dust the lined pans with flour, tipping out any excess.
In a mixer bowl, mix together the Flour, Sugar, Baking Powder, Bicarb, Salt and Spices on low speed until everything is well mixed through.
Add Oil, Eggs and Vanilla and mix at Low Speed, scraping down the sides.
Now, beat at Medium Speed until all is well combined – about 2 minutes.
Fold in the Carrots, Coconut and Pineapple and mix until thoroughly combined.
Scrape and pour batter into prepared pans, dividing evenly.
Smooth tops evenly.
Bake in centre of preheated oven until toothpick comes out clean. About 40 – 45 minutes.
Cool cakes in pan for about 10 minutes.
Run spatula around the edges to loosen, then invert onto wire rack and peel away baking paper.
Turn right side up onto wire rack and cool completely.

CREAM CHEESE BUTTERCREAM
Using an electric mixer stand, beat the Cream Cheese, Butter and Vanilla on Medium Speed.
Gradually increase the speed to High and continue to whip until light and fluffy, scraping down the sides as necessary.
Reduce speed to Low Speed and gradually add 4 Cups of Icing Sugar.
Whip until well combined.
If necessary, continue to add extra Icing Sugar until the desired consitency has been reached.
Now whip at High speed for about 1 minute until smooth and fluffy.
Assemble and Ice the cake.
Photo and recipe: Charamaine Mostert

SJOKOLADE MODDERKOEK
2 x 20 cm x 4 cm hoog of 36 kolwyntjies.
Voorverhit die oond 160 grade C vir gewone of 150 grade C vir waaieroond.
220 g melk sjokolade in stukke gebreek
380 g gesoute botter of bak margarien
600 g witsuiker
310 ml volroom melk
450 g koekmeel
5 ml bakpoeier
4 groot eiers liggies geklop
5 ml vanieljegeursel
Voer die boom en sye van 2 ronde 20 cm koekpanne met kleefvrye bakpapier en bespuit met kleefwerende kossproei.
Kry bestanddele gereed Continue reading→

LEMOEN-SJOKOLADE MARMER KOEK
150 g botter
2 koppies koek meel
2 teelepel bakpoeier
¼ tlp sout
½ koppies suiker
3 groot eiers
1 proppie vanilla geursel
¾ koppie karringmelk
Sap en skil van 1 lemoen
2 eetlepels kakao poeier
¼ koppie warm water Continue reading→

CRANBERRY-APPLE CAKE
The worst thing about my cranberry-apple cake is the way it looks. It didn’t look impressive, but it was so yummy it disappeared from the baking pan before it had completely cooled down. My children said that it was a colourful apple pie, and it really was something like that. Apples with cinnamon are the basis of apple pie – one of my favourite cakes. However, the sour cranberries make it more fresh and interesting. The crumble topping was, for my son, the most important part of the cake. I had to drive him away, because otherwise the cake would have been deprived of its crunchy top.
Ingredients (18 × 26 cm cake tin ):
dough
200 g of flour
150 g of butter
3 eggs Continue reading→

TURKISH DELIGHT CAKE
230 g Stork Bake
280 g sugar
5 extra large eggs
270 g cake flour
10 ml baking powder
2 drops red food colouring
7 ml rosewater
75g Turkish Delight sweets, finely chopped
130 g icing sugar
Sugared roses
extra Turkish Delight sweets to decorate Continue reading→

CHOCOLATE CARAMEL CAKE
Baked a chocolate caramel cake for my sisters 30th birthday. Easiest recipe and always a winner!
4 eggs, separated
2 cups of flour
2 cups of sugar
pinch of salt
250 ml of oil
125 ml of cocoa powder
250 ml boiling water
4 teaspoons of baking powder

Place wax paper at bottom of cake pans, spread margarine on sides.
Beat egg whites until stiff and set aside. Beat remaining ingredients together except for baking powder. Mix egg whites and baking powder in last. Bake for 30 min at 190°C.
I used caramel treat and my own topping choices. Was so yummy!
Recipe and photo:  Kim Ross