Ek het oorskiet Romany Creams Koekies gehad toe besluit ek om sommer ‘n lekker koek te bak!
CHOCOLATE ROMANY CREAMS CAKE WITH RICH DARK CHOCOLATE ICING
Ingredients for the Romany Creams Cake: …
402 g Chocolate romany creams crushed with a food processor
2 Cups Flour
1 and a 1/2 Cups Milk
2 Eggs
60 ml Oil
120 ml Honey
1 Tablespoon Baking Powder
Pinch of Salt
Method for Chocolate Romany Creams Cake:
Preheat oven on 180Degrees Celsius.
In a mixing bowl add the dry ingredients.
Now add the wet ingredients and mix well till just mix.
Add the cake mixture in a small cake pan and put in the oven for 50min.
The cake tester must come out clean.
Let it cool on a cooling rack till the cake has cooled down.
Ingredients for the Rich Dark Chocolate Icing:
266 g Chocolate Romany Creams crushed with a food processor
310 g Mint Chocolate Melted
1/2 Cup Cocoa Powder
1 cup hot water
2 Tablespoons Treat
Method for the Rich Dark Chocolate Icing:
Mix all the ingredients together till all is mixed well.
Cover the whole chocolate romany creams cake with the icing.
Can be placed in the fridge if the humanity is too hot.
Serve and enjoy!
Photo: Kristie Townsend

ZEBRA CAKE
SO I HAVE BEEN SEEING THESE ZEBRA CAKES AND I THOUGHT … Y NOT
Makes about 10 servings
4 eggs
1 cup (250 g) sugar
1 cup butter (250 g), at room temperature
1 cup (250 ml) milk
1 teaspoon vanilla extract
3 cups (375 g) flour
2 teaspoon (10 g) baking powder
¼ teaspoon salt
For the chocolate batter:
3 tablespoons (25 g) cocoa powder
¼ cup (50 ml) milk
1 tablespoon (15 g) sugar

Grease and line with parchment paper, a 24 cm (9 in) round cake pan. Preheat oven at 180°C (350°F).
Whisk together in a large bowl the dry ingredients, flour salt and baking powder. Set aside.
In another bowl mix the cocoa powder with 1/4 cup milk and 1 tbsp of sugar.
Mix butter with sugar until creamy. Add eggs one at a time and mix until well incorporated. Add vanilla extract.
With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.
Remove two cups of the batter and mix them with the chocolate mixture.
Use one tablespoon for each batter to create the layers of batter on the prepared pan. Begin from the middle of the pan, take one spoon of white batter then over it add a spoon of chocolate batter and repeat this steps until all batter has been used. (If you don’t have the patience to make these layers just add one batter on top of the other and create swirls with a knife or fork to create the marbled effect)
Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
Remove from oven and let cool for 15 minutes on a cooling rack before removing from the pan.
Serve as it is or top with chocolate glaze.
Next time i will use a 22 cm pan to get a higher cake.
Kids cut it while it was still warm.
Photo and recipe posted by Amina Wackie Shaikh

Tweede foto en nota: Silvia Van Eck
Ek het gister die Zebra koek resep gebruik om ‘n marmer koek te bak. En dit is baie lekker. Ek het dit in ‘n ringpan gebak en net twee lae en dan met ‘n vurk liggies gemeng.

SELMA’S MOIST CARROT CAKE
250 ml cooking oil
500 ml sugar
3 eggs
750 ml cake flour
5 ml bicarb of soda
10 ml baking powder
10 ml cinnamon
3 ml salt
10 ml vanilla essence
250 ml crushed pineapple (drained, don’t use liquid)
2,5 cups (approx 560 ml) finely grated carrots
250 ml chopped pecan nuts

Mix oil, sugar, eggs and beat for 3 minutes. In another bowl sift flour and other dry ingredients together. Mix the dry ingredients into the oil mixture. Add vanilla, pineapple, carrots and pecan nuts and fold in until well incorporated into the mixture.
Spoon into 2 x 23 cm tins that are greased and lined with paper on bottom. * I use springform tins. Bake in preheated oven at 180°C for 45 minutes or until a testing skewer comes out clean. Allow to cool completely before icing.

Cream cheese frosting:
250 ml icing sugar sifted
75 g butter room temperature
375 g cream cheese (full cream and smooth) (Philadelphia, Lancewood or WE brand, you don’t want a soft runny cream cheese, it must be quite stiff to produce a firm frosting)
5 ml vanilla essence
*250 ml desiccated coconut (optional)
175 ml chopped pecan nuts

First blend the icing sugar and butter together then fold in the rest. Don’t overmix, else it will become too soft and runny.
Important: if you are leaving the coconut out then use less creamed cheese.
Recipe posted by Elsabie Templeton
Photo: Elsabie Templeton
Photo 2:  Elsabie Templeton

Het vanmiddag gou my gunsteling wortelkoek resep gebak. Het die volgende ekstra by die resep gevoeg vandag:
45 ml sitrus skil (soos die stukkies wat ek in my vrugtekoek gebruik)
45 ml korente (want ek het al die sultanas opgeëet)
200 ml amandel stukkies (Die pekanneute opgeëet)
10 ml fyn gemmer
Ek het die deeg in my Bundt pan gegooi (baie goed gespuit met kleefvrye sproei) en amper gedink dit gaan uitbak maar dit het nie.
In my thermofan oond gebak by 180°C vir ongeveer 1 uur.
Die sousie bo-oor is gemaak met 2 koppies gesifte versiersuiker, 2 teelepels gerasperde skil van naartjie en 60 ml naartjiesap. Meng tot glad en geen klontjies en roer dan 2 teelepels gesmelte botter by. Drup oor die koek.

RED VELVET CHEESECAKE CAKE
This recipe has a few steps to it, but it’s all worth it in the end! It’s easiest to make the cheesecake layer one day and then assemble the rest of the cake the next.
CHEESECAKE
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
RED VELVET CAKE
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar
CREAM CHEESE FROSTING
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract
Prepare the cheesecake layer:
Preheat oven to 325 degrees F.
Place a large roasting pan on the lower third rack of the oven.
Place a kettle of water on the stove to boil.
Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper.
Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).
In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy.
Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition.
Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan.
Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan
(it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan.
Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly.
Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour.
When it has cooled, place the pan into the freezer and let the cheesecake freeze completely.
This can be done in several hours- or overnight.
Prepare the cake layers:
Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans
(or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture.
Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula.
Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally.
Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat)
Assemble the cake:
Place one cake layer into the center of a cake plate or platter.
Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan.
Peel off the parchment. Measure your cheesecake layer against the cake layers.
If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board
and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers.
Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
Frost the cake:
Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting.
Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting
(this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake.
When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.
Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake.
Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too.
Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer.
Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.
TIPS:
For making white chocolate shavings: Purchase a hunk of white chocolate.
Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size).
Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of white chocolate.
I like to shave it onto a paper plater and then just use the plate to slide the chocolate onto the top of the cake.
If you are serving this cake at a party, it’s perfectly okay to leave the cake at room temperature for an hour or so while serving.
Otherwise, keep it in the refrigerator. It also freezes perfectly!
I made my cake one day and then just placed it as-is in the freezer and pulled it out the next day. It thaws quickly.
Recipe and photo :Thea Loots

DEIDRE SE LEMOENKOEK
500 ml (2 koppies) bruismeel
250 ml (1 koppie) suiker
5 ml (1 teelepel) bakpoeier
1,25 ml (¼ teelepel) sout
185 g sagte botter
3 eiers
125 ml (½ koppie) melk
45 ml (3 eetlepels) lemoensap
Gerasperde skil van 1 lemoen
Gerasperde skil van 1 suurlemoen
Lemoenbotterversiersel
125 g sagte botter
375 ml (1½ koppie) versiersuiker, gesif
30 ml (2 eetlepel) lemoensap
Gerasperde skil van 1 lemoen
1 druppel Lemoengeursel
Voorverhit die oond tot 180 °C.
Smeer twee hartvormige, of twee ronde 18 cm-koekpanne.
Sif die bruismeel, suiker, bakpoeier en sout saam.
Klop die botter tot liggeel en voeg die eiers by. Meng goed en voeg die melk, lemoensap en skil by.
Voeg die droë bestanddele by die bottermengsel en meng tot ’n stywe deeg vorm.
Verdeel die deeg tussen die pannetjies en bak vir 30-35 min. Draai die pannetjies ná 15 min. Die koek is gereed wanneer dit goudbruin is of ’n toetspen skoon uitkom.
Meng die versiersel terwyl die koek bak. Klop die botter in ’n elektriese menger tot liggeel en donsig.
Voeg eers die helfte van die lemoensap by en daarna die versiersuiker lepel vir lepel. Die res kan bygevoeg word indien die mengsel nie glad genoeg is nie.
Voeg die lemoenskil en -geursel by en hou die versiersel eenkant tot die koek heeltemal afgekoel het. Smeer ’n laag oor die koek.
LW…ek voeg altyd maar altyd ‘n bietjie roomkaas by my versiersel.
Resep en Foto: Deidre Losper

DEIDRE’S LIME VELVET CAKE
1 ¼ cups sifted all purpose flour
1 ½ cups sifted cake flour
½ teaspoon baking soda
1 ½ tsp baking powder
1 teaspoon salt
1 ½ cups sugar
2/3 cup vegetable oil
1/3 cup vegetable shortening at room temperature
1 tsp good quality vanilla extract
zest of 2 small limes grated and finely minced
3 large eggs
1 ½ cups buttermilk
FOR THE FROSTING
8 cups icing sugar powdered sugar
2 cups unsalted butter
2 to 3 tbsp lime juice
zest of one small lime finely minced
few tsp milk
Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla extract. Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Fold in the lime zest.
Fold in the dry ingredients alternately with the buttermilk.
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
FOR THE FROSTING: mix together the icing sugar, lime zest and butter until it becomes sort of crumbly.
Add the lime juice and a little of the milk.
Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
Fill and frost the cake. Garnish with candied llime zest if desired.
To make candied lime zest, remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.
Bring one cup of water and one cup of sugar to a slow boil.
Add the pieces of lime zest and boil for about 15 minutes. Drain the lime zest on a wire rack.
When cool, cut them in strips and roll in fine sugar.
Om die 8 en 0 te kry, het ek 4 x 20 cm dubbellaag koeke gebak, en net uitgehol – my eerste probeerslag
Photo and recipe by Deidre Losper

KLAM WORTELKOEK
Lewer 1 koek
Koek:
4 ekstra groot eiers
375 ml olie
375 ml strooisuiker
500 ml koekmeel
7,5 ml koeksoda
5 ml bakpoeier
10 ml fyn kaneel
2,5 ml gemengde speserye
knippie sout
185 ml klapper
185 ml rosyntjies
50 g (½ pakkie) pekanneute, fyngekap
750 ml geskilde, fyngerasperde wortels
Versiersel:
125 g (¼ blok) sagte botter
500 g (4 x 250 ml) versiersuiker, gesif
125 g (½ bakkie) laevetroomkaas
50 g (½ pakkie) pekanneute, grofgekap
knippie fyn kaneel

Voorverhit die oond tot 160 °C.
Voer twee ronde losboomkoekpanne met 22 cm-deursnee met bakpapier uit.
Koek:
Klits die eiers, olie en strooisuiker vir 5 minute.
Sif die koekmeel, koeksoda, bakpoeier, kaneel, gemengde speserye en sout saam.
Roer die klapper, rosyntjies, pekanneute en wortels by die meelmengsel tot goed gemeng.
Roer die eiermengsel by die meelmengsel tot goed gemeng.
Skep die beslag in die twee ronde losboomkoekpanne wat met bakpapier uitgevoer is.
Bak vir 50 minute of tot ’n toetspen skoon uitkom.
Laat bietjie in koekpan afkoel. Keer op ’n afkoelrakkie uit om heeltemal af te koel en trek die bakpapier af.

Versiersel:
Verroom die botter en klits die versiersuiker bietjies-bietjies by.
Roer die roomkaas by die versiersel tot goed gemeng.
Smeer die versiersel op die koeke. Plaas lae bo-op mekaar en rond met gekapte neute en kaneel af.
2de Foto en resep geplaas deur Deidre Losper
Foto: Ria Mienie – ek het net rosyntjies bygevoeg
Hooffoto: Christo Anderson  – Ja dis die een ek het net nie rosyne gebruik nie maar korente hulle is kleinger en nie pekane neute nie maar whalnuts.

Foto: Anca Horn
Kommentaar:
I made a few small changes. I left out the coconut, used 100 g pecan nuts in the cake, used 15 ml instead of 10 ml cinnamon and a pinch of nutmeg. I also left out the raisins and put in half a cup more grated carrot. I also added some cinnamon and nutmeg and 2 ml lemon juice to the icing.

ITALIAANSE ROOMKOEK
Deeg:
230 g botter
500 ml suiker
5 ekstra groot eiers, geskei
625 ml koekmeel
5 ml bakpoeier
250 ml karringmelk
160 ml fyngekapte pekanneute
5 ml vanieljegeursel
60 ml klapper
2.5 ml kremetart
3 ml rumgeursel (opsioneel)

Versiersel:
315 g roomkaas
110 g botter
750 ml versiersuiker
375 ml gekapte pekanneute
15 ml vanieljegeursel

Smeer en voer drie losboomkoekpanne van 20 cm elk in deursnee uit met gesmeerde bakpapier en hou eenkant.
Stel oond op 180°C.
Room botter en suiker tot lig en voeg eiergele een-een by terwyl jy gedurig klits.
Meng meel en bakpoeier saam en voeg beurtelings met die karringmelk by geroomde mengsel.
Voeg neute, geursel en klapper by.
Klits eierwitte in groot mengbak tot skuimerig en voeg kremetart en rumgeursel by.
Klits tot stywepunt stadium.
Vou eierwitte liggies in by deeg. Verdeel mengsel tussen drie panne en bak sowat 25 tot 30 minute of tot gaar.
Laat 10 minute in panne afkoel.
Haal uit, verwyder waspapier en laat koud word op draadrak.
Versiersel:
Klits roomkaas en botter tot glad, voeg versiersuiker geleidelik by en vou laastens neute en geursel in.
Smeer tussen elke laag asook langs die kante en bo-op koek.
Versier verder soos verkies.
(Rumgeursel is van die rakke af: eerste keer dat ek dit gebak het, het ek sommer so klein bietjie rum  ingegooi)
Vir die van julle wat die resep wil uittoets… nadat julle die koek versier het, laat dit oorstaan tot die volgende dag, dan is dit nie meer so ryk nie.
Foto en resep geplaas deur Deidre Losper

STRAWBERRY LIMEADE CAKE WITH STRAWBERRY CREAM CHEESE FROSTING
3 cups cake flour, spooned and leveled
1 tsp baking soda
1 tsp baking powder
¼ tsp Kosher salt
1 lb strawberries, chopped, plus more whole for garnish
½ cup buttermilk, at room temperature
1 cup granulated sugar
½ cup packed light brown sugar
3 large eggs, at room temperature
2 tsp pure vanilla extract
1 tbs lime zest
‎Preheat oven to 350°F‎. Lightly grease three 8-inch round cake pans and line bottoms with parchment paper rounds.
Whisk together flour, baking soda, baking powder and salt in a bowl.
Process strawberries in a food processor until small pieces and a thick puree form, 5 to 10 seconds.
Whisk together buttermilk and 1 cup strawberry puree in a bowl. Reserve remaining puree for strawberry cream cheese frosting.
Beat butter and sugars with an electric mixer on a medium speed until light and fluffy, 1 to 2 minutes.
Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla and lime zest. Reduce speed to low and beat in flour mixture and buttermilk mixture alternately, starting and ending with flour mixture, just until flour is incorporated. Divide batter among prepared pans.
Bake until a toothpick inserted in the centre comes out clean, 20 to 23 minutes. Cool in pans on a wire rack for 15 minutes, then invert onto rack to cool completely.
Strawberry Cream Cheese Frosting
12 oz cream cheese
½ cup unsalted butter, at room temperature
4 cups confectioners sugar
1 tbsp lime zest
1 tbsp lime juice
1 tsp pure vanilla extract ‎
¼ tbsp reserved strawberry puree
Beat cream cheese and butter with an electric mixer on medium speed until fluffy, 1 to 2 minutes
Gradually beat in confectioners sugar until smooth
Beat in lime zest and lime juice, vanilla extract and reserved strawberry puree.‎
(Net ‘n tip vir diegene wat dalk die koek wil uit toets. Moenie puree by die cream cheese voeg nie, dit maak die frosting te loperig, ek sny liewer my strawberries in fyn stukkies en gooi dit dan in.)
Photo and recipe posted by Deidre Losper

PIESANG WORTELKOEK MET EKSTRA PIESANG
Koeklaag
250 ml suiker
250 ml olie
3 Eiers
400 ml ongesifte koekmeelblom
10 ml bakpoeier
10 ml kaneel
5 ml koeksoda
250 ml piesangmoes (ek het halwe K ekstra gebruik)
250 ml grofgerasperde geelwortel
125 ml gekapte okkerneute
Voorverhit die oond tot 180C
Smeer 2 laagkoekpanne met ‘n deursnee van 23cm
Verroom die suiker, olie en eiers saam. Sif die koekmeelblom, bakpoeier, kaneel en koeksoda saam bo-oor en roer dit by die eiermengsel in. Voeg die piesangmoes, wortels en neute by en meng.
Skep die beslag in die panne. Bak dit sowat 25min (ek het dit 30min gebak)
Laat die koek effens afkoel in die panne en keer hulle dan uit om koud te word.

Vulsel en versiersel
110 ml botter by kamertemperatuur
375 mll versiersuiker
100 ml roomkaas
5 ml vanieljegeursel
Verroom die botter en versiersuiker saam. roer roomkaas en geursel by. Smeer dit as vulsel tussen die koeklae en die res bo-op as versiersel.

Heerlikste wortelkoek wat ek ooit geeet het!!!

Foto: Benhet Nieuwenhuis