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

Stroop:
1 koppie water
1 koppie suiker
3 ml rooswater
Kook stroop bestanddele saam tot stroperig.

Koek:
Klits eiers en suiker vir 10 min tot romerig. Meng kookolie en warm melk bymekaar, laat afkoel. Sif droë bestanddele en meng by eiermengsel in, voeg die melk en oliemengsel by. Sit bakpoeier, rooswater en pienk kleursel by en meng weer.
Sny turkish delight in klein blokkies.
Skep die helfte van beslag in die ringpan, strooi helfte van blokkies oor beslag (bere ander helfte vir versiering) en skep die res van die deeg oor die lekkers.
Bak 25 min by 175°C.
Giet stroop warm oor koek wanneer die koek uit die oond kom.
Laat afkoel, keer uit.
Meng versiersuiker en bietjie warmwater en 2 ml rooswater.
Roer tot ‘n smeerbare mengsel. Laat oor koek loop. Kan ook pienk kleursel hierby voeg indien verkies.
Smelt ‘n vanilla sjokolade en doen bietjie dripping bo-oor.
Versier met oorblywende turkish delight vierkantjies.
Nota:
Ek het sommer die diabete turkish delight gekoop, dit is vir my meer geurig.
Foto en resep: Marida Olivier/van Wyk

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

Preheat oven to 180°C and grease and line a 22 cm cake tin.
Drizzle 30 ml syrup over the base and lay peach slices on top.
Pour the butter into a large mixing bowl and whisk in the sugar. Add the eggs and whisk well. Stir in the buttermilk, vanilla essence and bicarb. Sift in the flour and stir until well combined.
Pour mixture over the peaches and bake for 45 minutes.
Allow to cool for a few minutes before carefully turning out onto a serving platter.
Pour the remaining syrup over and serve with custard or ice cream. (I serve it with custard)

Photo: Zelda Ellis

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

Meng sjokolade, botter, Suiker en melk saam in n bak en verhit in die mikrogolf oond op 100% krag. Roer elke 2 min goed tot die mengsel gesmelt en glad is. Laat die mengsel 20 min afkoel.
Sif die meel en bakpoeier saam en klits die liggies geklopte eiers, vanieljegeursel en die afgekoelde sjokolademengsel in die meelmengsel in met ‘n draad of elektriese klitser.
Giet eweveel beslag in die 2 uitgevoerde panne en bak vir ongeveer 1 uur en 30 min of tot n ingesteekte toetspen skoon uitkom. Indien jy verkies sit n stukkie foelie met die blink kant bo oor elke koek nadat hulle 1 uur gebak het sodat die bokant van die koek nie te veel verbruin of n harde lagie vorm nie.
Haal die koeke uit die oond en los die foelie bo-op sodat die stoom wat vorm die kors effens sagter maak.
Laat die koeke in die panne afkoel, verkieslik oornag. As die tyd egter druk, laat die koeke 15 min in die panne afkoel nadat hulle gebak het en sit dan die panne met die koeke vir minstens 30 min in die vrieskas. Dit sal die koeke vinnig laat afkoel en ferm word sodat jy hulle dadelik kan vul.
Keer die koeke uit die panne en trek die kleefvrye bakpapier af.
Sny die effens harde laag bo af ( as dit nie te hard is.nie hou ek dit op want dit word sag sodra jy die botterversiersel bo oor smeer en dit los vir n ruk en dit hou ook die vorm van die koek. Sny elke koek in 2 lae.
Smeer 3 lae met vulsel soos jy die lae op mekaar stapel en bedek die bokant en sy van die koek met botter of ganacheversiersel.
Vervang 90gr van die koekmeel met 80gr onversoete kakaopoeier.  Voeg 15 ml ((1 e) kitskoffiekorrels by die melk en sjokolade voor jy dit verhit vir die donker sjokolade koek.
Verskillende geure kan ook vervang word.
Resep geplaas deur Charmaine Mostert
Foto: Charmaine Mostert en Santie Ngel

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

Sif meel, bakpoeier en sout saam. In aparte bak meng botter en suiker tot romerig. Voeg geklopde eiers, vanilla essence en meel mengsel by en meng, Giet karring melk bietjie-bietjie by tot beslag deeglik gemeng is.
Meng kakao en water in n koppie tot glad. Vat 1/3 mengsel en voeg kakao by om n sjokolade mengsel te kry. Druk sap uit lemoen en voeg by res van mengsel met gerasperde skil. Giet mengsel in lae in gesmeerde panne. Om marmer effek te kry gebruik n sosatie stok / botter mes en beweeg rond in beslag. Bak in voorverhitte oond (170ºC) vir ongeveer 25 min of tot gaar.

Sjokolade versiersel:
Smelt 2 eetlepels botter in ½ koppie melk vir +-1 minuut. Voeg 1 teelepel vanilla geursel by en meng. Voeg dan 2 koppies versiersuiker gelyk met 3 eetlepels kakaopoeier en giet oor afgekoelde koek.
Resep geplaas deur Renata Nalta Bezuidenhoudt
Foto: Renata Nalta Bezuidenhoudt

MODDERKOEK MET SJOKOLADE MOUSSE
Resep en foto:  Thalia Rondganger
FOOD LOVERS RECIPES
3 koppies koekmeel
2 koppies suiker
3 teelepels bakpoeier
1 teelepel koeksoda
60 ml kakao

Meng bogenoemde alles saam.
Voeg by meelmengsel:
50 ml asyn
2 koppies warm water
1 koppie visolie
Roer tot goed gemeng.
Bak by 180 ºC vir 25-30 min of tot gaar.

Mousse resep:
250 g gewone sjokolade-smelt in mikrogolf vir 30 sekondes en roer.
Gaan so voort tot sjokolade gesmelt is.
4 eiers, geskei
250 ml room
Klits eers eiergele tot liggeel. Voeg gesmelte sjokolade by en meng goed.
Klits eierwitte styf en voeg by sjokolade mengsel.
Klits tot goed gemeng vir 2 tot 3 minute.
Klits room tot stywe punte en voeg by mengsel.  Meng met lepel (moenie klits nie) in en plaas in yskas vir 1½ uur.
Gebruik as vulsel tussen lae koeke en bo-op indien verkies.

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
1 packet of powdered vanilla blancmange
1 teaspoon of vanilla essence
200 g of sugar
1 teaspoon of baking powder
pinch of salt
fruit
250 g of fresh cranberries
1 apple
3 tablespoons of brown sugar
1 teaspoon of cinnamon
crumble topping
5 tablespoons of brown sugar
100 g of butter
150 g of flour

First make the crumble topping. Put the cool butter, flour and sugar in a bowl. Knead them until you have small lumps. Leave it in the fridge.
Heat the oven up to 180C. Cover a cake tin with some baking paper.
Mix the flour with the baking powder and salt. Cream the butter with the sugar. Add egg after egg to the butter, stirring constantly. Add the flour, vanilla essence and powdered vanilla blancmange. Mix it together until you have a smooth dough. Put the dough into the cake tin. Wash the apple, remove the apple core and cube it. Mix the cranberries, apple, sugar and cinnamon in a bowl. Put the fruit on top of the dough. Cover the fruit with the crumble topping. Bake for 50 minutes.
Enjoy your meal!
Recipe and photo Katarzyna Posłuszny
https://www.home-madepatchwork.com/

HENRIETTE SE HEERLIKE APPELKOOS KOEK/BROOD
Kook genoeg appelkose  met ‘n halwe koppie suiker tot sag, sodat jy 1 kp fyn appelkose het vir die resep.
Beslag
125 g botter
375 ml suiker
3 eiers
5 ml vanieljegeursel
250 ml fyngedrukte appelkose
500 ml koekmeel
10 ml bakpoeier
1,5 ml sout
25 ml melk

Voorverhit die oond 180°C.
Klits die botter en suiker saam.
Voeg die eiers by.
Voeg geursel by.
Vou appelkoosmoes by.
Sif droe bestanddele saam. Voeg dit om die beurt met die melk by die appelkoosmengsel.
Skep in gesmeerde broodpan  of koekpak en bak vir ongeveer 1 uur of tot toetspen skoon uitkom.
Haal uit die oond en terwyl nog warm, smeer appelkooskonfyt bo-oor.
Resep en foto: Henriette Rossouw
Dis lip lek lekker.

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

Beat the Stork Bake until soft and creamy.
In a separate bowl, beat the sugar and eggs together until thick and light.
Fold the sifted flour and baking powder gently into the egg mixture. Fold the Stork Bake in.
Add a drop or two of red food colouring and 5 ml rosewater.
Fold gently then spoon half of the mixture into a greased ring pan.
Sprinkle the Turkish Delight pieces over the batter.
Top with remaining batter and bake at 180ºC for about an hour or until a skewer inserted comes out clean.
Remove from the oven, cool, and then invert onto a cooling rack and cool completely.
Sift the icing sugar and add a little warm water along with the remaining 2ml rosewater. Stir to make a spreading consistency.
Add a few drops of colouring if you prefer. Drizzle over the cake and allow to run down the sides.
Decorate the cake with sugared roses if prefered.
Nota:
Koek was ongelooflik lekker sy het ‘n cream cheese icing gemaak met bietjie rooswater ge-infuse en dan die lae tussen die koeke het sy Turkish Delight gesmelt en met cream cheese gemeng. Vir die koek op die foto is die koek resep 4 x gebak.
Foto:  Louise Nel Bauermeister

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