LEMON POPPY SEED CAKE WITH CREAM CHEESE FROSTING
Recipe posted and photo: Wilna Vosloo
FOOD LOVERS RECIPES
Cake
2 ¾ cups (352g) cake flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
3 ½ tablespoons (30g) poppy seeds
¾ cup (170g) unsalted butter, at room temperature
1 ¾ cups (366g) Wholesome Organic Cane Sugar
2 tablespoons fresh lemon zest (from about 4 lemons)
¼ cup (60ml) canola oil
4 large eggs
1 teaspoon lemon extract
½ teaspoon vanilla extract
1 1/3 cups (315ml) buttermilk
2 tablespoons fresh lemon juice
Simple syrup
2 tablespoons fresh lemon juice
1 ½ tablespoons Wholesome Organic Cane Sugar
Cream Cheese Frosting
¾ cup butter , at room temperature (preferably 1/2 cup unsalted and 1/4 cup salted)
1 (8 oz) pkg. cream cheese, at room temperature
½ teaspoon vanilla extract
1 (16 oz) pkg. Wholesome Organic Powdered Sugar, sifted

Preheat oven to 180ºC. Butter two 9-inch round cake pans then line with a round of parchment paper. Butter parchment paper, lightly dust pans with cake flour and shake out excess, set pans aside. Sift cake flour into a large mixing bowl. Add baking powder, baking soda, salt and poppy seeds and whisk 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, cane sugar and lemon zest until mixture becomes very pale and fluffy. Mix in canola oil then blend in eggs one at a time, mixing just until combined after each addition. Mix in lemon extract and vanilla extract. In a liquid measuring cup mix together buttermilk with lemon juice.
Add 1/3 of the flour mixture to the butter/sugar mixture. Mix on low speed just until combined. Add in 1/2 of the buttermilk mixture and mix just until combined. Add another 1/3 of the flour mixture and mix just until combined. Mix in remaining ½ of the buttermilk mixture and finish by mixing in the last 1/3 of the flour mixture. Scrape sides and bottom with a spatula and gently fold until batter is evenly incorporated.
Divide batter among two prepared cake pans. Spread into an even layer. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 30 – 34 minutes. Remove from oven let cool in pan 5 minutes then run a knife around edges of cake to loosen and invert cakes onto wire racks. While cakes are still warm, using a pastry brush, brush cakes with simple syrup. About halfway through cooling I recommend transfer cakes to an airtight container to seal in moisture. Let cakes cool completely then frost with cream cheese frosting.
For the simple syrup:
In a small saucepan set over medium-low heat whisk together lemon juice and can sugar until sugar has dissolved.
For the cream cheese frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and cream cheese until smooth. Add in vanilla extract and powdered sugar and mix until light and fluffy. Freeze in 3 minute increments as needed, stirring between increments until frosting is desired consistency.
*For best results measure in grams using a kitchen scale. If you don’t have one, lightly fluff bag of flour then scoop into a measuring cup and sweep top with a knife to level.
Photo: Wilna Vosloo
Put blueberry jam in the middle and fresh blueberries on top.

CORA SE SNEEU-SKYFIES
Resep uit my skoonma se resepte-boek.
4 eiers
2 koppies meelblom
1 koppie melk
knippie sout
1½ koppie suiker
4 teelepels bakpoeier
2 eetlepels Botter

Klits eier en suiker tot room.
Voeg droë bestanddele by.
Bring melk en botter tot kookpunt en meng dan met mengsel.
Gooi in gesmeerde bakplaat. (ek het my rolkoekpan gebruik en uitgevoer met bakpapier)
Bak in voorverhitte oond by 180°C vir 20 -25 min en laat afkoel. Sny in blokkies en doop in stroop.

Stroop:
Kook tot stroop:
2 koppies suiker
1 koppie kook water
1/8 teelepel kremertart
Voeg by:
2 styfgeklopte eierwitte
Haal van stoof af. Doop koekie in en laat stroop afloop en rol dan in klapper.

Foto en resep:  Cora Naude

CHARLTON’S CITRUS AND CARAMEL POT CAKE
CAKE
3 egg yolks
250 ml cup sugar
125 ml margarine (room temp.)
Combine above ingredients together till smooth°
10 ml caramel essence (add to the mixture when smooth)
650 ml cake flour
15 ml baking powder
Pinch of salt
Add the dry ingredients to the smooth mixture and mix trough
20 ml lemon juice
Lemon zest
Add to cake mixture
3 egg whites (beat till stiff and fold into the cake mixture)
Bake in a pot over a hit plate till testing stick come out dry or bake in oven @ 180°c for 30 mins.
TOPPING
Caramel (cut cake in half once cooled down, cover centre with caramel then cover the whole cake with a thin caramel layer)
Frrsh cream (cover cake in a layer of fresh cream, now combine the remaining caramel and cream together and decorate as preferred)
ENJOY 😉

Recipe and photo:  Charlton Leonard Petersen

MARIA’S CARROT CAKE
(Dit is nou wat oorgebly het van die wortelkoek wat ek vanaand net voor 6nm in die mikrogolf gedruk het! Dit is absoluut heerlik. Ek sluit die resep in, net soos dit in my resepte boek van uit die 1990’s verskyn.)
175 ml cake flour
5 ml baking powder
5 ml cinnamon
3 ml salt
250 ml coarsely grated carrots
5 ml vanilla or brandy (I used vanilla)
250 ml brown sugar
5 ml bicarb
5 ml mixed spice
150 ml oil
2 eggs
125 ml grated apple or pineapple
(I used crushed pineapple, discard the juice)
Combine cake flour, sugar, baking powder, bicarb, spices, salt and carrots. Beat eggs, oil and vanilla together. Add dry ingredients, Add apple or pineapple to mixture.
Microwave on full power for 7 – 10 minutes.
TOPPING
125 cream cheese (used Wooden spoon)
260 gr icing sugar
180 gr margarine
5 ml essence
Cream last 3 ingredients together until smooth.
Fold in cream until light and fluffy.
Photo and recipe posted by Maria Kolesky

SANS RIVAL – KASJOE-NEUT MERINGUE MET VLA VULSEL
Foto’s en resepte geplaas deur Debbie Edwards
FOOD LOVERS RECIPES
Ek werk saam met ‘n klomp Filipynse mense, en omtrent ‘n jaar terug het een van hulle ‘n Filipynse koek ingebring wat vreeslik lekker was. Lae kasjoe-neut meringue met ‘n tipe vla vulsel. Hulle het my uitgedaag om dit te maak, en uiteindelik het ek ingegee. Ek het op die internet gaan soek vir ‘n resep, en het die volgende saamgestel uit ‘n hele paar resepte. Ek het alles dubbeld gemaak sodat ek genoeg porsies kon he vir 24 mense. Dis baie werk, maar mensig – dis lekker!
Vir die Meringue lae:
6 eierwitte
½ teelepel kremetart
¾ koppie suiker
1 teelepel vanielje geursel
1 ½ koppie fyngekapte kasjoe neute
Verhit die oond tot 110°C. Voer 2 oondbakke (cookie sheets) uit met bakpapier.
Gebruik ‘n potlood om 2 sirkels (of vierkante) van so 20 cm op elkeen te trek.
Draai die papier om sodat die potlood op die onderkant is. Sproei liggies met Spray-n-Cook.
Klits die eierwitte totdat dit skuimerig is. Sprinkel die kremetart oor en klits tot sagte punte.
Voeg die suiker bietjies-bietjies saam en klits tot styf. Klits die vanielje by.
Vou die neute versigtig by. Sprei die mengsel eweredig oor al 4 sirkels.
Bak vir 1 ½ tot 2 ure totdat die meringue droog is.
Sit die oond af en los die meringue om heeltemal af te koel binne in die oond.

Vir die vulsel:
¾ koppie suiker
1/3 koppie water
6 eiergele
250 g botter (kamer temperatuur, in blokkies gesny)
1 ½ teelepels vanielje geursel
1 koppie fyngekapte kasjoe neute
Sit die suiker en water in ‘n pot oor matige hitte. Roer totdat die suiker opgelos is. Sit ‘n termometer in en kook tot 115°C.
Terwyl die suiker kook, klits die eiergele baie goed. Sodra die suiker 115 grade bereik, gooi dit in ‘n dun straal by die eiergele terwyl jy dit klits.
Hou aan klits tot dit dik is en begin afkoel. (Dit gaan ‘n goeie 10 – 15 minute vat!)
Wanneer alles kamer temperatuur is gooi die botter blokkies stadig by en hou aan klits tot alles in is en dit lig en donsig is. Klits die vanielje by en sit die bak in die yskas vir so 20-30 minute.
Om aanmekaar te sit: plaas ‘n laag meringue op ‘n bord. Smeer ‘n laag vulsel bo-oor. Herhaal met al die lae. Smeer vulsel bo-oor en om die kante. Druk fyngekapte kasjoeneute al om die koek.
Sit die koek in ‘n lug-digte houer in die yskas vir 24 uur voordat jy dit bedien.

SOUSERIGE SJOKOLADEKOEK
Koek
3 eetlepel kakao
¾ koppie kookwater
6 eiers
1½ koppie suiker
¾ koppie olie
1½ koppie koekmeel
3 teelepel bakpoeier
2 ml Sout
1 teelepel vanilla geursel

Stroop:
1½ koppie suiker
2 koppie kookwater
1 eetlepel koffiepoeier
1 doppie rum geursel/ OBS of enige soet wyn

Versiersel:
1 blik karamel kondensmelk
1 houer room (styfgeklop)

Stel oond op 180 ºC.
Beslag:
Meng kakao met kookwater, laat solank afkoel
Klits eiers, suiker en olie saam, voeg kakaomengsel by en meng deeglik!
Sif res van droë bestanddele by en meng goed
Skep in gesmeerde 22 cm x 30 cm pan en bak ongeveer 30 min.

Stroop:
Kook suiker en water saam, voeg koffiepoeier by kook vir 5 min,
Verwyder van stoof en voeg essens by. Roer goed.
Prik koek sodra dit uit die oond kom en gooi warm stroop oor.

Versier :
Laat goed koud word, smeer karamel kondensmelk of Nutella oor  en versier met styf geklopte room en ‘n gekrummelse Flake indien verkies.
Resep geplaas deur Esmarie Buys
Fotos:   Adam Cloete, Meisie van der Colff en Lettie Roets
Versiering:
Ek het 1 blik caramel oor die koek gesmeer. ¼ blikkie desert cream saam 1 groot slab neut sjokolade gesmelt in die mikrogolf 1 min. Toe goed geroer oor caramel gegooi en gemeng dat dit so lyk.

Dit is die gewone pankoek resep op die blad. Dubbeld aangemaak. In 3 panne gebak. Koffiesous soos resep aandui aangemaak en oorgegooi. Dink nog net nie iemand het probeer om die resep in gewone panne te bak. Dit is presies die klam pankoek resep op die blad
Foto Frans van Rensburg

RUVAN’S MAYO CHOCOLATE CAKE
240 g Cake flour
75 g Cocoa powder
10 ml Baking powder
15 ml Bicarb. soda
4 xl Eggs
320 g Sugar
5 ml Vanilla essence
250 ml Mayonnaise
250 ml Water
Sieve dry ingredients. Whisk the eggs and sugar together till ribbon stage. Combine the vanilla essence, mayonnaise and water to the egg and sugar mixture. Than add the dry ingredients also to the mixture and combine with a metal spoon in a glass bowl. Add the batter into a sided greased cake tin lined with only the bottom with baking paper. Bake for +- 45 minutes at 180°c.
BUTTER ICING:
600 ml Icing sugar
100 g Butter
70 ml Cocoa powder
5 ml Vanilla essence
Cream butter with a wooden spoon till soft and creamy. Take the cocoa powder and paste it with hot water than add the paste and vanilla essence to the icing…
Recipe and Photo: Ruvan Oree

BEST HUMMINGBIRD CAKE EVER
Recipe posted by Erna Van der Merwe
Photo:  Erna Van der Merwe
FOOD LOVERS RECIPES
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs- lightly beaten
2 teaspoons vanilla extract
1 ½ cups oil
1 (8 ounce can) crushed pineapple -do not drain
2 cups bananas, mashed or about 3 – 4 large bananas
1 cups pecans or almonds/ walnuts chopped(it is supposed to be pecans but sometimes I change it up a bit)

Combine the flour, sugar, baking soda, salt, cinnamon.
Mix together with whisk.
Add eggs, vanilla extract, oil, pineapple, bananas and pecans(or nuts of choice) and mix until all ingredients are moistened
Spray 3 (9 inch) round cake pans or one 9 x 13 inch pan.
Cook in preheated 350 degree oven 30 to 35 minutes until cake is done in center.
Then Frost with cream cheese frosting or any favorite frosting you may have

Nota:  En die een is lekker stewig en vrek lekker
Photo:  Erna Van der Merwe

HANNELEE SE SJOKOLADE KOEK
2 koppies koekmeel
2 koppies suiker
1 koppie melk
2 eiers
½ koppie olie
1 koppie sterk koffie lou warem
1 ½ teelepel bakpoeier
2 teelepels koeksoda
Knypie sout
¾ koppie kakao
1 teelepel vanilla geursel
Verhit oond by 180°C.
Sif al die droë bestanddele saam. Maak holte in middel, gooi eiers, melk en olie in. Meng goed. Voeg koffie bietjie bietjie by en klits goed deur. Skep in panne en bak vir 35 tot 40 min. Versier soos jy verkies.
Foto en resep geplaas deur Hannelee Nortje

BAR ONE MARSHMALLOW CHOCOLATE CAKE
Yields: 22cm Cake
45 ml cocoa powder
80 ml boiling water
150 g unsalted butter
250 ml white sugar
3 eggs, extra large
500 ml cake flour
15 ml baking powder
3 ml bicarbonate of soda
3 ml fine salt
250 ml plain yoghurt
2 x 55g bar one chocolate, cut into chunks

CHOCOLATE SAUCE
1 x 55 g Bar One chocolate
100 g dark chocolate, we use Belgium
60 ml cream
45 g unsalted butter

Mix cocoa powder in boiling water until smooth and allow slight cooling
Cream butter and sugar very well. Add eggs, one-at-a-time, beating well in-between. Then add cocoa mixture
Sift all your dry ingredients, add bar one chunks to this. Alternately, add sifted ingredients with yoghurt to the creamed mixture
Grease and line a 22cm loose-bottomed cake tin, spoon in cake mixture.
Bake in a pre-heated oven of 180˚C for about 1 hour.
While the cake is baking mix up all the sauce ingredients in a sauce pan over a low heat until completely melted.
One the cake is baked remove from the cake, place onto a cooling wrack. Using a skewer make holes all over the top of the cake, then pour over the warm sauce
Leave over night covered in the fridge

CARAMEL SAUCE LAYER
(make the day of the cake baking)
200 g brown sugar
250 ml cream
40 g salted butter

Caramelise the sugar over a low heat in a pan, add butter and then cream. Lightly simmer
Strain through a sieve and place into the fridge

WHIPPED CREAM LAYER
250 ml Cream, whipped

ICING
PART one
2 x 55 g Bar One chocolate
100 g dark Chocolate, we use Belgium
200 g pink and white Marshmallows
250 ml cream

Place all the above ingredients into a big bowl and melt over a Bain Marie

PART two
125 g unsalted butter
1 ½ cups sifted icing sugar
½ cup cocoa powder
5 ml vanilla essence

Cream all the above ingredients together
Part three
Mix Part one and part two together well
Putting the cake together
Cut the cake into three layer
Place a caramel layer and cream layer in-between the layers
Finish with the above gooey Bar One Icing. Use a hot knife and take care in icing this. Decorate with Bar One chunks and marshmallows if wanted.
Photo: Sharmaine Dyers