OKKERNEUT-TORTE
KOEK (TORTE)
90 ml koekmeel (6 eetlepels, 15 ml elk)
250 ml strooisuiker (1 koppie)
4 eiers, lekker groot
½ teelepel sout
60 g botter (weeg af)
5 ml bakpoeier (1 teelepel)
10 ml vanilla (2 teelepels)
150 g okkerneute, rofweg opgebreek: maak seker dis vars

BOLAAG
40 g botter (weeg)
80 g donker sjokolade, opgebreek
125 ml fyn appelkooskonfyt (½ koppie)
Opsioneel: gevlokte amandels

Voorverhit oond tot 180ºC. Smeer ‘n losboom-koekpan goed met botter. As jy wil, besprinkel die kante met fyn amandels. (Jy kan ook bakpapier, gesmeer, om die kante gebruik as jy bang is vir vassit).

Plaas al die bestanddele vir die koek in die prosesseerder, en pols vir 1 – 2 minute totdat die neute fyn is en die mengsel glad.

Skep hierdie slapperige mengsel in die voorbereide pan, en kap die pan liggies op die toonbank om die mengsel egalig te kry en lugborrels te verwyder.

Bak 35 minute, maar toets: ‘n houtstokkie wat ingesteek word, moet skoon uitkom. Laat effens afkoel, Verwyder die kante van die koekpan en laat staan die koek op die basis. Koel af.

Bolaag: Plaas die botter en die gebreekte sjokolade in ‘n klein pot oor stadige hitte (dit moet glad nie naby kookpunt kom nie). Roer om die sjokolade in the botter te laat smelt tot die mengsel glad is.

Verwarm die konfyt en smeer oor die koek, en maak sirkels met die sjokolade-ganache oor die konfyt. As jy wil, rond af met gevlokte amandels.

Resep geplaas deur Zuri Roos

APPLE SLICES
This Apple Slice uses only five ingredients, it’s really easy to make (and even easier to eat)!
2 cups self raising flour
1 cup sugar
3 apples, peeled, cored and diced (1cm)
125 g butter or margarine
1 egg
Toss apples with self raising flour and sugar in a medium mixing bowl.
Melt butter in a small saucepan on the stovetop or in a small bowl in the microwave. Stir in egg.
Pour butter and egg into the apple mixture and mix until combined.
Spoon into a greased and lined slice tin.
Bake at 180 ºC for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean. Keeps for about 3 days.

APPEL SKYWE
2 koppie bruismeel
1 koppie suiker
3 appels
Meng die boonste 3 bestanddele saam,
Smelt 125 g botter of margarien op stoof, klits 1 eier in, skep oor bogenoemde en meng deeglik. Druk vas in pan en bak teen 180ºC vir 30 – 40 min
Jy kan rosyne bysit en kaneel nes jy wil.
Bedien met room

PIESANGKOEK MET NEUTBOLAAG
Foto:  Rina Kleinhans
2de Foto: Benhet Niewenhuis
FOOD LOVERS RECIPES
Neutbolaag:
375 ml graanvlokkies – ek het sommer Muesli gebruik
125 ml gekapte neute
60 ml suiker
2 ml kaneel
30 ml sagte botter

Piesangkoek:
375 ml gesifte koekmeel (lees nota onderaan)
2 ml sout
2 ml neutmuskaat
125 ml sagte botter
375 ml suiker
2 eiers geklits
5 ml koeksoda
75 ml suurmelk (melk met bietjie suurlemoensap of asyn in)
4 piesangs  fyn gemaak met ‘n vurk – (ekt 6 gebruik)
5 ml vanilla geursel

Voorverhit oond op 180 ºC.
Meng alles vir die bolaag saam.
Sif saam koekmeel, sout en neutmuskaat saam! Klop die botter en suiker saam tot lig.
Voeg die eiers by en klop goed. Voeg nou die gesifte bestanddele by.
Los die koeksoda in die suurmelk op en voeg dit saam met die piesangs  en geursel by die meelmengsel.  Meng goed. Skep in voorbereide losboom koekpan
Strooi die bo laag oor en bak sowat 60 min of tot gaar, moenie uithaal voor gaar toets nie.
Baie baie lekker!!!!!

GREEK SYRUP CAKE
Ek sit vir julle nog ‘n wenner Griekse dis op. Revani. Die klem lê op die “ni” in die uitspraak. Hierdie koek het ek baie by my Griekse vriendin geëet, een van die lekkerste koeke wat ek nog ooit geëet het.
Ek sit ons goeie kosmaat Annette Gault se resep vir julle op. Probeer gerus… it’s love at first bite.

GREEK SEMOLINA CAKE
RAVANI/REVANI – from my Greek mother-in-law, Helen

There are many variations of this GREEK SEMOLINA CAKE but this one is the very best I have ever tasted and have been baking it since 1970. There is also a Turkish cake that is similar and some people use orange juice and zest

Oven temperature is 180 degrees C but for some reason I have had to bake at between 160degrees C and 170 degrees C here in UK (May just be my oven?)
Adjust temperature down for fan oven according to your own brand of oven

CAKE:
1 cup cake flour
1 cup semolina (or Taystee Wheet)
½ cup butter
3 teaspoons baking powder
1 cup caster sugar
3 eggs – separated
Zest of 1 medium sized lemon
1 cup milk (may be more or less, depending on the semolina and how it absorbs the liquid. The mixture must be thick-ish but still pourable)

SYRUP:
1 ½ cup sugar
1 ½ cups water
Juice of ½ a lemon

Boil syrup ingredients together for 5 minutes after cake is in oven and just bring back to the boil once cake is about to came out of oven.
This syrup gets poured very slowly over the cake straight out of the oven so that it gets absorbed evenly – it helps to use a tablespoon to ensure even absorption

Sift dry ingredients.
Beat butter.
Slowly add sugar and beat till light and pale, adding the egg yolks one by one together with a Tablespoon of dry ingredients to prevent curdling, beating continuously on a low speed till pale and fluffy.
Fold in lemon zest and dry ingredients alternately with milk.
Fold in stiffly beaten egg whites and pour into an oblong oven dish approximately 24 x 32 cm.
Bake at 180 degrees C for 40 to 45 minutes or till a test pin comes out clean.
Pour boiling syrup over cake as explained earlier.
Leave in oven dish till completely cold.
Now you can either just sieve icing on top or sprinkle with crushed walnuts/pecan nuts /roasted almonds.
The traditional way to slice it is to slice diagonally across the dish both ways, rendering diamond shaped pieces or serve straight from dish. You can also add up to a Cup of roughly crushed nuts of your choice to the mixture for a completely different taste and texture.
I like pecan nuts and mother-in-law likes roasted, crushed almonds.

NS: My vriendin het my geleer dat jy ook ‘n koppie gerasperde beskuit kan gebruik i.p.v semolina, maar semolina is maklik verkrygbaar by ons.
Resep geplaas deur Louise Groenewald

MARLENE SE WORTELKOEK
1 koppie suiker
¼ koppie botter
2 koppie koekmeel
½ koppie melk
1 teelepel vanilla
1 teelepel bakpoeier
½ teelepel sout
½ teelepel koeksoda
2 eiers
4 gerasperde wortels
2 eetlepels kaneel
Meng botter en suiker, voeg geklitse eiers by.
Voeg meel, sout en bakpoeier by, meng deur en dan melk en wortels.
Los die koeksoda op in melk en voeg by.
Meng kaneel en vanilje by.
Bak vir 1 uur op 180 ºC.
Vir versiering icing sugar met so bietjie warm water en neute.

Resep en Foto: Marlene Minderon
2de foto:  Melanie Elms Volmer

VANILLA CAKE
Cake:
225 g Stork Bake
4 extra large eggs, separated
15 ml baking powder
500 ml castor sugar
750 ml cake flour
250 ml water
Stork Cream Icing:
250 g Stork Bake
500 g icing sugar, sifted

Preheat the oven to 180°C.
Cream the Stork Bake and sugar until light and creamy.
Add the egg yolks and beat well.
Fold in the dry ingredients and water in 2 batches.
Beat the egg whites until stiff, and fold in the cake mix.
Pour into 2 greased baking pans and bake for 30 – 45 minutes, or until a skewer comes out clean.
Icing:
Beat the Stork Bake until soft and as white as possible.
Gradually beat in half the icing sugar and then beat in the remaining icing sugar.
For chocolate icing:
Beat 125 ml cocoa into the softened Stork Bake, and then use 400 g icing sugar and 45 ml milk.
For coloured icing:
Once your icing is made, divide into bowls according to the amount of colours you need for your cake. Add a little colouring at a time and mix well with a spoon.

Recipes from Sa-eeda Daniels

SJOKOLADE “POKE CAKE”
1 koppie suiker
1 koppie bruismeel of 1 koppie koekmeel en 7.5 ml bakpoeier
4 eetlepels kookolie
3 eetlepels kakao
2 eiers
1 koppie kookwater
knippie sout
*Ekstra:
2 pakkies sjokolade “instant pudding”
250 ml room (styf geklop)
1 blikkie “Caramel Treat”
1 Flake
Klits al die bestanddele vir die koek saam en bak in mikrogolf op hoog vir 7 min, laat staan in mikrogolf vir 10 min.
*Doen die volgende as koek uit die mikrogolf kom:
Neem jou houtlepel se agterkant en druk gate in die koek in. Maak 2 pakkies sjokolade “instant pudding” aan volgens aanwysings en skep oor die warm koek, laat dit lekker in die gate inloop.  Sit in die yskas tot poeding koud en gestol is.
Net voor opdiening klop room tot styf, stip hier en daar met die Caramel Treat, smeer die room oor en strooi die Flake stukkies oor.

Geplaas deur Cindy Mossop

UPSIDE DOWN PINEAPPLE CAKE
1/4 cup butter melted
2/3 cup brown sugar
1 20oz can sliced pineapple and reserve 1/4 cup of the juice for batter
9 marachino cherries
2 eggs
3/4 cup self raising flour
3/4 cup sugar
1/2 tsp salt
1/2 tsp baking powder

Put Melted Butter in 9 in Pan add Brown Sugar then Arrange pineapple and cherries in pan
Mix Eggs and Sugar beat well and dry ingredients and 1/4 cup reserved pineapple Juice blend well now gently pour over pineapple slices and bake 350 35 – 40 min

Recipe and photo:  Di Bo

CHOCOLATE DULCE DE LECHE LAYER CAKE

This is my own concept, using the sour cream chocolate cake recipe I saw on Smitten Kitchen as a guide. I used plain yogurt because sour cream isn’t easy to find in Buenos Aires. I also added instant coffee granules to enhance the cocoa flavor, something I’ve seen in many other recipes. Dulce de leche is impossible to avoid in Argentina (but, of course, why would you try?) so there was no doubt I should make a dessert that used it. It also made me think of the time my roommate made a chocolate cake that involved poking holes in the top and pouring on sweetened condensed milk before frosting it. The texture was undeniably good, so I wanted to recreate that.
For cake
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons instant coffee (a little less if you’re using something more robust?)
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup plain yogurt (or sour cream)
1 1/2 cups water
2 tablespoons distilled white vinegar (This reacts with the baking soda to make a great texture after the batter cooks. There is no discernible vinegar taste.)
1 teaspoon vanilla extract
2 eggs 
For filling
12 to 15 oz jar dulce de leche (I had a 400g jar and didn’t use the whole thing.) The real stuff can be tough to find outside of Latin America, but some specialty markets carry it. You can also make your own. And while caramel sauce you buy in the States is totally not the same, I suppose it will work.
For ganache
1 cup heavy cream
1 cup bittersweet chocolate chips
splash of vanilla extract (or rum if you wish)
Preheat the oven to 180 degrees C. Butter the bottoms and sides of three 8-inch round cakepans. (I used the same pan three separate times, which resulted in cakes of unequal thickness, but not that big of a deal.)
In a large bowl, whisk flour, sugar, cocoa powder, baking soda and salt together. Add oil and sour cream and whisk to blend. Gradually beat in the water. Blend in vinegar and vanilla. Whisk in the eggs and beat until well blended. Divide among the 3 prepared cake pans.
Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool. (A little while after taking the cake out of the oven, I popped it in the freezer for 10 minutes so I could get the cake cool enough to transfer to a wire rack so that I could start cooking the next cake in the same pan. You’ll have less trouble if you have more pans.)
Prepare the chocolate ganache. Put chocolate chips in a small mixing bowl. In a small saucepan, bring 1 cup of heavy cream to a near boil. Pour the cream into the mixing bowl of chocolate, add vanilla or rum, and whisk until combined. Allow to cool, but not fully harden, in the refrigerator. (It helps to stir it every 10 or 15 minutes.)
Once cakes are completely cool, warm the dulce de leche so that it is more liquidy and easy to spread. (You can do this by putting the open glass jar either in the microwave or in pot of water on the stove). Lay strips of parchment paper around the edge of the plate you wish to serve the cake on. Put the first layer of cake on the plate. Using a fork, poke the top of the cake several times, this will help the dulce de leche seep into the cake. Spread half the dulce de leche across the cake.
Add the second layer of cake and repeat the process of poking holes and covering with dulce de leche. Top with the third layer of cake. Using a knife or spatula, smooth out any dulce de leche that has come over the sides.
Take the ganache out of the fridge. You should be able to easily whip it into a thicker frosting at this point. (I believe I did this simply with a spatula. If it is too hard, set it on the counter and allow to soften.) Spread the ganache over the cake, evenly on the top and sides. Add any other decoration you wish, and remove parchment paper.
Serve with milk. You’ll need it.
Cake keeps fine for several days covered in the fridge. The dulce de leche keeps it incredibly moist.

Phot0 and recipe posted by  Sa-eeda Daniels

CHOC RIPPLE CAKE WITH BOUNTY, MARS, PICNIC AND SNICKERS TO TOP IT UP

One packet of choc ripple biscuit or any chocolate biscuit or butternut biscuit (250 g)
250 ml of thickened cream
1 tsp of caster sugar
1 tsp of vanilla essence
I bottle of ice coffee but not too big just enough to dunk the cookies

Whip the cream and add sugar and vanilla essence. Whip until thick.
Dunk the cookie and put the cream inbetween the biscuits. Keep making them into sandwiches put four or five in a row and add the cream to cover the biscuits and top it with whatever chocolate u like

Photo and recipe posted by Di Bo