BISMARCK DU PLESSIS SE VLAKOEK
Die koek smaak die lekkerste die dag na dit gebak is .
1 koppie koekmeel
75 ml mielieblom
5 ml bakpoeier
1 ml sout
5 ekstra groot eiers, geskei
250 ml strooisuiker
105 ml yswater
Vlavulsel:
500 ml melk
75 ml vlapoeier
1 ml sout
125 g botter, teen kamer temperature
180 ml strooisuiker
5 ml vanieljegeursel
Koekiekrummels vir bolaag
Voorverhit oond tot 180°C. Smeer en voer 2 x 20 cm koekpanne uit. Sif meel, mielieblom, bakpoeier en sout saam. Klits eiergele en suiker in ‘n afsonderlike bak tot lig en skuimerig. Vou die gesifte droë bestanddele saam met die yswater in. Gebruik ‘n skoon klitser om die eierwitte styf te Klits en vou dit in. Giet die beslag in die voorbereide panne en bak vir 25 – 30 minute. Laat staan vir 10 minute voordat jy dit op ‘n rak uitkeer. Laat heeltemal afkoel.
Om vulsel te maak, verhit 400 ml van die melk. Roer die vlapoeier by die oorblywende melk in. Voeg die verhitte melk by die vlamengsel, roer goed, voeg sout by, giet dit terug in die kastrol en laat opkook. Roer aanhoudend sodat dit nie aan brand nie. Verwyder van die hitte en laat af koel. Klits die botter en suiker saam tot lig en romerig. Voeg die vanielje by. Klits die afgekoelde vlamengsel by.
Om die koek te versier, sny elke koek horisontaal middeldeur om twee lae te vorm. Jy sal vier lae hê. Smeer die vla tussen die lae en op die boonste laag.
Strooi koekiekrummels bo-oor.
Resep geplaas deur Petro van Genderen
Foto: Petro van Genderen

MARJ’S APPLE CAKE
3 eggs.
1¼ cups of oil.
2 cups sugar.
2½ cups S.R flour.
1 tin of pie apples chopped.
1 cup of shredded coconut.
1 cup chopped pecan or walnuts.
1 tsp of cinnamon.
Blend eggs, oil and sugar until creamy. Add sifted flour a little at a time. Blend well, batter will be stiff. Fold in apples, coconut and nuts. Pour into a well greased tube or bunt tin. Bake for an hour at 180º. Remove from tin after 30mins.
Top warm cake with the following.
75 g butter.
1/2 cup of brown sugar.
1/3 cup of milk .
Mix together in a saucepan, boil for 3 minutes and pour over warm cake.
Posted by Marj Harper
Photo: Marj Harper

LINDA’S MOIST CHOCOLATE OIL CAKE
4 eggs at room temperature
200 g castor sugar
210 g cake flour
2.5 ml salt
15 ml baking powder
125 ml oil
125 ml boiling water
60 ml cocoa
45 ml good quality instant coffee
Beat the sugar and eggs till fluffy and thick.
Sift flour, baking powder and salt together
Mix the coffee powder and cocoa together and add boiling water followed by oil.
Add half the dry ingredients to the eggs while you mixer is on slow followed by half your coffee mixture ads rest of dry ingredients followed by rest of coffee mixture.
Mixes till just combined.
Devide mixture between two 20cm round baking tins. And bake at 180°C for 30 mins.
I use chocolate mouse to decorate and whatever chocolates I have in the house. Strawberries also works well.

2de foto:  Die is net die vanilla weergawe.
Laat die koffie en kako uit. Vermeerder die meel van 210 g na 250 g en voeg 5 ml Vanilla extract by die eiers.

Photo and recipe:  Linda Wessels

ORANGE AND COCONUT CAKE
1 whole orange, plus 1 extra
200 g butter, chopped, at room temperature
3 eggs, lightly whisked
1 cup caster sugar
1 ¼ cups self-raising flour
½ cups desiccated coconut
1 cup icing sugar

Preheat oven to 180°C/160°C fan forced. Grease a 20cm (base diameter) round cake pan. Line base and sides with
baking paper.
Wash and dry orange.
Coarsely chop unpeeled orange.
Process orange in a food processor until coarsely pureed.
Add butter, egg, sugar, flour and coconut. Process until combined (do not over process).
Spread mixture into prepared pan. Bake for 50 minutes or until a skewer inserted at centre comes out clean.
Stand cake in pan for 5 minutes. Transfer to a wire rack to cool completely.
Using a zester, zest the skin of the extra orange into long thin strips.
Juice the orange; strain.
Sift icing sugar into a bowl.
Stir in enough juice to make a smooth icing. Drizzle icing over cake. Sprinkle with zest. Allow to set.
Photo and recipe posted by Lurlin Murray

ORANGE CAKE WITH FRESH ORANGE PULP
250 g of cooked (whole) oranges (*See Note)
6 eggs
250 g castor sugar
250 g almond meal
1 teaspoon baking powder
Place whole oranges in a saucepan of water, cover and simmer gently for two hours.* Set aside to cool.
Cut oranges into quarters and remove seeds.
Puree oranges together with the skin in a food processor.
Measure out 250 g of the pulp. This step is essential so the cake is not too mushy and will set.
Beat eggs and sugar until thick and pale. Fold in combined almond meal, baking powder and orange pulp.
Pour into a greased and floured 20 cm springform (can use oil spray) and bake at 180ºC for 30 to 40 minutes or until cooked when tested with a skewer.
Cool in the tin.
If desired, serve with orange slices, marinated in Cointreau orange liqueur or ice with cream cheese icing.
* NOTE: – I cook up to four to five oranges at a time and measure out 250 g lots and put in the freezer for the next cake. You will make this cake time and time again and this saves cooking oranges each time.
You can bake one large cake or small muffin size like on the photo.

Recipe and photo: Annatjie Heydenrych

SJOKOLADEKOEK MET KARAMEL EN BAR-ONE VULSEL
Koek:
4 eiers
375 ml (1¾ koppie) strooisuiker
500 ml (2 koppies) koekmeel
30 ml (2 eetlepels) kakao
10 ml (2 teelepels) bakpoeier
knypie sout
250 ml (1 koppie) melk
75 ml (5 eetlepels) olie
5 ml (1 teelepel) vanilla geursel
Vulsel:
90 g (1 pakkie) karamelkitspoeding
250 ml (1 koppie) melk
397 g (1 blik) karamelkondensmelk
250 ml (1 koppie) vars room
3 (60 g elk) Bar-One sjokolade
Stel oond op 180C.
Koek:
Klits eiers tot liggeel. Voeg suiker by en klits tot dik. Sif meel, kakao, bakpoeier en sout saam. Verhit melk tot louwarm en voeg olie by. Meng meel en melkmengsel beurtelings by eiermengsel. Voeg vanilla by en meng. Skep deeg in twee gesmeerde ronde koekpanne met ‘n 22 cm-deursnee. Bak vir 30 min of tot toetspen skoon uitkom. Laat bietjie in panne afkoel en keer dan uit op afkoelrakkie tot heeltemal koud.
Vulsel:
Klits kitspoeding en melk saam vir 2 min. Roer kondensmelk tot glad en voeg by kitspoedingmengsel. Klits room styf en roer by kitspoedingmengsel. Rasper twee Bar-Ones op die growwe kant en roer by kitspoedingmengsel. Sny koek in horisontale lae en smeer vulsel op elke laag. Plaas koeklae opmekaar. Smeer laaste vulsel op bokant van koek. Sny of rasper oorblywende Bar-One op die koek.
Foto en resep geplaas deur Laudia Els Crouse

GROOT HEUNINGKOEK POEDING
Smelt die volgende saam:
1 kg margarien
3 koppies suiker
Voeg 825 g gouestroop by gesmelte margarien
Haal van stoof af en voeg die volgende dadelik by terwyl jy klits:
3 koppies koekmeel
3 teelepels koeksoda wat opgelos is in 3 koppies melk

Voeg die volgende een een by:
9 groot eiers
BAIE BELANGRIK:
Klits dit een vir een by die beslag (dit gee die tekstuur van ‘n heuning koek).
Skep in goed gesmeerde GROOT pyrex bak wat ook gespuit is met “Spray & Cook” onder en langs die kante.
Bak ongeveer 30 min tot goudbruin en gaar by 170°C.
Bedien met vla.
RESEP:  André Hall

WHITE CHOCOLATE MUD CAKE
300 g white chocolate (we use Cadbury Dream white chocolate)
200 g butter (if using unsalted butter, add ¼ teaspoon fine table salt with the butter)
250 ml (1 cup) milk
165 g (¾ cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten (we use eggs with a minimum weight of 59 g)
100 g (2/3 cup) self-raising flour
150 g (1 cup) plain flour
Sour Cream and White Chocolate Ganache
200 g white chocolate
88 g sour cream
Preheat oven to 160 ºC(145 ºC fan-forced).
Grease a 20 cm square cake pan and line the base and sides of the pan with baking paper.
Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
Add vanilla and eggs to chocolate mixture and stir until well combined. © exclusivelyfood.com.au
Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
Pour mixture into prepared pan.
Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
The cooled cake can be iced with the white chocolate ganache immediately (see directions below), or stored and then iced on the day of serving.
Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake is suitable to freeze iced or uniced.
Sour Cream and White Chocolate Ganache
Melt white chocolate in a small saucepan over very low heat, stirring frequently. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.
The cake is suitable to freeze.

Photo and recipe posted by Ilse Foote
Ilse se nota:
My dogtertjie is mal oor hondjies – het haar verras met hierdie koek op haar 9de verjaarsdag. My man en ma het omtrent gehelp om die fondant hare te rol
Ek het twee 25cm ronde koeke gebak vir die hondjie koek. Vir die hond se kop het ek ‘n “Rice Krispie” koekie resep gebruik en die kop gevorm met die beslag.

ELBE SE MAKLIK WORTELKOEK
250 ml suiker
250 ml olie
3 eiers
5 ml koeksoda
375 ml koekmeel
10 ml bakpoeier
10 ml kaneel
Knippie Sout
250 ml piesangmoes
250 ml gerasperde wortels
125 ml gekapte neute
Klits suiker olie en eiers goed.
Gooi meel, koeksoda, bakpoeier, kaneel en sout by en roer tot net gemeng.
Roer piesangmoes, wortels, en neute by.
Voer 2 koekpanne uit met bakpapier en bak my 180 grade vir ongeveer 30 min.
Laat in die panne afkoel voor uitkeer.
P.S. Ek gebruik sommer maaskaas versiersel.

Dwayne se versiersel
Versiersel:
110 ml botter
100 ml roomkaas
375 ml versiersuiker
5 ml vanielje geursel

Room botter en versiersuiker en voeg roomkaas en vanielje geursel by en meng goed.
Smeer tussen die afgekoelde koeklae en ook bo-op.
Versier dan met heel neute en kersies indien verkies.

Resep geplaas deur Elbe Viljoen
Foto:  Dwayne Willemse

BEATTY’S CHOCOLATE CAKE
1 ¾ cups all-purpose flour, plus more for pans
2 cups sugar
¾ cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
½ cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
butter, for greasing the pans
Preheat the oven to 350ºF(180ºC/ 160ºC for thermofan). Butter two 8-inch x 2-inch round cake pans (20cm). Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
CHOCOLATE BUTTERCREAM FROSTING:
170 g good semisweet chocolate (recommended: Callebaut)
I used Lindt Dark Chocolate – 75%
230 g unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract – I used clear vanilla essence here
1 ¼ cups sifted confectioners’ sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
Recipe and photo: Cheryl Lynne Botha (Chocolate version with ganache)