EASY PINEAPPLE UPSIDE-DOWN CAKE
Het die resep in groot muffen pan gemaak sodat elkeen sy eie upside down “koek” kan kry.
Makes 1 (9-inch) cake; serves 8 to 10

For the topping:
Cooking spray
4 tablespoons unsalted butter
½ cup packed light brown sugar
1 (8-ounce) can pineapple rings
8 to 10 maraschino cherries

For the cake:
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
2 large eggs

Use a 9-inch round cake pan.

Heat the oven and prepare the pan. Arrange a rack in the middle of the oven and heat to 180 ºC. Coat a 9-inch round cake pan with cooking spray; set aside.

Melt the butter and sugar for the topping.Melt the butter and sugar in a small frying pan over medium heat, stirring frequently. The mixture is done when the sugar is bubbly and slightly more brown.
Pour the sugar mixture into the baking pan. Pour the sugar mixture into a prepared cake pan and spread into an even layer to cool slightly.
Arrange the pineapple slices and cherries in the cake pan. Remove the pineapple rings from the can and reserve ½ cup of the juice. Set a single ring in the center of the pan, then arrange 6 to 7 rings around the center ring. Place a maraschino cherry in the center of each ring and set the pan aside.
Whisk together the dry cake ingredients. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.

Cream the sugar and butter together with a hand mixer, then add the eggs. Place the sugar and butter in a large mixing bowl. Using an electric hand mixer, beat on medium speed until lightened and creamy, about 5 minutes. Add the eggs and beat until smooth, about 1 minute more.
Add the flour mixture and pineapple juice in alternating batches. With the hand mixer on low speed, add the flour mixture in 3 batches, alternating with the reserved ½ cup pineapple juice, in this order: Add 1/3 of the flour mixture and mix until incorporated, about 30 seconds. Add ½ of the pineapple juice, mixing until smooth, about 30 seconds. Add another ½ of the remaining flour and mix again for about 30 seconds, followed by the remaining pineapple juice and 30 seconds of mixing. Finally, add the remaining flour mixture and mix until completely smooth, about 1 minute total.

Spread the batter over the fruit. The batter will be thick, so use a large spoon to dollop large spoonfuls of the batter evenly over the fruit in the pan. Smooth the batter with an offset spatula, then tap the cake pan lightly on the counter to settle the batter.
Bake the cake for 45 minutes. Bake the cake until dark golden-brown and a cake tester comes out clean, about 45 minutes.

Cool the cake for 10 minutes and then invert the cake onto a serving plate.Remove the warm cake from the oven to a cooling rack and cool for 10 minutes. Invert a plate over the cake pan and, using kitchen towels or oven mitts to grasp onto both the plate and the cake pan, flip both the pan and the plate over so the pan now sits on top of the plate. Slowly lift the cake pan away. Serve the cake warm or cool before serving and storing.

Recipe Notes
Storage: Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Photo: Nicolette Papas

MILLIONAIRE CHOCOLATE CAKE
½ cup cocoa powder
1 cup boiling water
4 eggs
1 ½ cup sugar
½ cup cooking oil
1 teaspoon vanilla essence
4 teaspoons baking powder
450 ml cake flour

Syrup:
1 ½ cups evaporated milk
1 cup white sugar
6 teaspoons brandy
2 teaspoons vanilla essence

Frosting:
280 g brown milk chocolate
375 ml fresh cream
60 ml brandy

Preheat oven to 180 ºC.
Dissolve cocoa powder in boiling water- set aside to cool.
Grease and flour 28 x 20 cm wide oven proof container.
Separate the eggs (beat the egg whites until stiff peaks form and set aside).
Beat the egg yolks and sugar until light and fluffy.
Add the cooled cocoa mixture and beat well.
Add the oil and vanilla essence and beat well.
Sift in the flour and baking powder and beat only until blended.
Fold in the stiff egg whites with a metal spoon.
Pour mixture into oven proof container and bake for 25 to 30 min.
While cake is baking make the syrup.
Put the evaporated milk, sugar, brandy, vanilla essence into a pot and on the stove- bring to the boil until sugar has dissolved.
After cake is baked, remove from oven and puncture the top of cake all over with a fork and pour the syrup over the cake.
Leave cake to cool down.
Frosting; brake up the chocolate squares, place in a base over a ½ pot of water and simmer until the chocolate has melted.
Let the chocolate cool slightly.
Whisk the cream until soft peaks are formed, add brandy, beat well then gradually fold in the cooled chocolate.
Frost the top and sides of the cake with mixture.
Recipe posted by Riki Rich
Photo:  James Venter

APPLE CINNAMON CAKE
1 cup vegetable oil
2 eggs
2 cups white sugar
1 teaspoon vanilla essence
2 cups plain flour
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
4 cups apples, peeled, cored and diced

Preheat oven to 180 º C. Grease and flour one 20 x 30 cm cake tin.
In a mixing bowl beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
Combine the flour, salt, bicarbonate of soda and ground cinnamon together in a bowl.
Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon.
Spread batter into the prepared cake tin.
Bake in preheated oven for 45 minutes or until cake tests done. Let cake cool on a wire rack.
Once cake is cool serve with a dusting of icing sugar and fresh cream.
Recipe and photo: Louise Venter

30-DAY WHEETABIX FLAX MEAL BUNDT CAKE
A spin on the regular and standard 30-day Muffin, and now I created my own 30-day Wheetabix Flax Meal Bundt Cake
2 cups crushed Weet-Bix
1½ cups GF All Purpose
1 cup Flax Meal
1 tsp salt
2½ tsp bicarbonate of soda
1 cup coconut
1 cup fruit cake mix (or any other fruit or mix you wish to use)*****
2 eggs
1½ cups Demerara brown sugar
2 cups coconut milk
½ cup oil
1 tsp vanilla essence
5 ml Xanthan gum

Combine all the ingredients in one big bowl and mix together well.
Start and combine all the ingredients as listed above, working your way from the top and work your way down the list.
The cake batter can be stored in the fridge in a sealed container for up to a month.
Fill a well-greased Mini-bundt Pan ¾ full and bake at 200ºC / 400ºF for ±20 minutes or until a skewer comes out clean.
You can serve it warm with a glass of fruit juice or as I usually do, freeze each bundt cake for easy breakfast snack at work with a cuppa coffee.
The best part, other than the smell of freshly baked mini-bundt cake wafting through the house, is that you can make them as healthy as you like.

Each time you can use something different like:
chopped nuts
dried fruit
blueberries
seeds
grated carrot
spices
the possibilities are endless.
Recipe posted by Esme Slabs
Photo: Esme Slabs

LOLLIE CAKE
1 packet Lollies, approx 190 g Eskimo lollies
1 packet Malt biscuits, approx 250 g
120 g butter
½ can sweetened condensed milk
2 cups desiccated coconut

Break Eskimos by hand into pieces.
Crush biscuits to a rough crumb.
Melt butter and condensed milk over a gentle heat.
Mix all ingredients together, form into a log shape then roll in coconut.
Chill for 4 hours. Slice and keep in the fridge until needed.
1 ste Photo: Tracy Vohra
2nd Photo:  So today I made another lollie cake but didn’t roll it into a log just pressed it into a square dish set it and slices into blocks.

RICE KRISPIES BEDERF KOEK
3 groot eetlepels margerien (1 eetlepel per laag)
12 koppies Rice Krispies (4 koppies per layer)
3 verskillende geure Malvalekkers 150 g pakke (1 pak per laag)

Smelt die margerien in ‘n pot op die stoof. Gooi een pak Malvalekkers by en roer aanhoudend tot gesmelt is. (Dit brand baie vinnig vas)
Haal van stoof af en meng 4 koppies Rice Krispies by en meng goed deur.
Druk die mengsel vas op die bodem van ‘n koekpan en druk mooi vas.

Wenk: Gebruik ‘n koekpan waarvan die kante los knip. Gebruik ‘n lepel wat jy in kook water druk om die rice krispies mooi vas te druk.
Die warm water maak dit makliker om die mengsel te beheer.
Volg die boonste stappe vir die ander twee lae.
Los die koek om te set vir so halfuur.
Haal die koek uit die pan en sit op bord.

Versiersuiker:
1 koppie versiersuiker
2 eetlepels Maizena
2 eetlepels suurlemoen sap
2 eetlepels melk

Roer alles mooi saam en gooi oor die koek. Indien jy nog nodig het kan jy net weer aanmaak. Ek het 3 keer aangemaak vir my koek.
Versier met sprinkles en mini Malvalekkers
ENJOY!!!!!
Foto en resep: Malanie Tolmay
Nota:  Annatjie Heydenrych  – As ‘n mens bak papier bo-op plaas is dit vrek maklik om die mengsel te beheer en plat en gelyk en styf vas te druk, want dit sit nie vas aan die bakpapier nie, en mens kan dieselfde stuk papier gebruik vir al drie lae 🙂

NELMARIE SE BAKLAVA
350 g walnuts
350 g almonds
2 tbs castor sugar
4 tsp cinnamon
1 tsp nutmeg
Mix all the above together.
Preheat the oven to 350°F/180°C
25 sheets phyllo pastry
200 g butter

Brush melted butter on the bottom and sides of a large baking pan.
Place 1 sheet of pastry on parchment paper brush with butter, sprinkle with nut mix.
Add next sheet of pastry on top of previous one. Repeat until you have 5 sheets of pastry. Stuck in the sides and roll gently, cut into 8 cm rolls. Continue until all the ingredients are used. Pour any leftover butter over the baklava, then place pan into the oven and bake for 40 minutes until golden brown. Remove from the oven and pour all the syrup over the baklava.

Syrup:
2 ½ cups sugar
1 ¾ cups water
1 lemon rind
5 whole cloves
1 cinnamon stick
1 cup honey

Combine all ingredients except the honey in a saucepan. Bring to a boil. Simmer, uncovered, for 5-10 minutes to thicken syrup. Remove from heat, pour through a sieve into a large heat-proof jug. Discard spices. Stir in the honey, then allow to cool to room temperature. When the baklava comes out of the oven, pour all the syrup over hot baklava. Let stand (uncovered) overnight. I’ve noticed the syrup works better when its poured over when its still hot, so I’d suggest to reheat it before pouring it over to ensure a juicy baklava.
Let stand (uncovered) overnight.
Recipe and photo: Nelmarie Petzer

ANDREWETTE SE JODETERT
(Wagtig vreeslik lekker)
Voorverhit die oond tot 180 ºC.
Korse:
In mengbak meng:
400 ml bruismeel
knippie sout
125 ml suiker
Vryf in:
125 ml sagte botter tot dit soos krummels lyk
Maak aan met:
1 geklitste eier
Meng tot dit ‘n lekker deeg vorm. Laat rukkie staan.

Rol deeg dun uit en druk groot ronde koeke met ronde koekpan uit.
Tel versigtig op met eierspaan en plaas op gevoerde gesmeerde plat koekiepanne.
Bak 2 op ‘n slag tot goudbruin en gaar (ongeveer 10 min).
Plaas versigtig op afkoelrakke.
Bak ook orige stukkies deeg en plaas eenkant.

Vulsel:
Bring saggies tot kookpunt in groot kastrol:
1 liter melk
1 eetlepel botter
125 ml suiker
Meng saam in groot beker:
2 eiers
50 ml vlapoeier
50 ml maizena
50 ml koekmeel
knippie sout
1 teelepel vanilla essens

Klits goed deur en gooi stadig by kokende melk.
Roer met draadklitser.
Kook saggies vir 2 minute.
Laat eenkant heeltemal afkoel.
Klits af en toe.
Plaas een groot koeklaag op bord en dan vulsel, herhaal tot laaste vla bo-op.
Krummel ekstra stukkies koekies en strooi bo-oor.
Laat staan ‘n dag of twee voor bedien.
Foto en resep:  Andrewette Hoffman Bloem

DIANE ‘S MAYONNAISE CHOCOLATE CAKE
500 ml cake flour
3 eggs
125 ml cocoa
400 ml sugar
250 ml Cross & Blackwell mayonnaise
10 ml baking powder
10 ml bi-carbonate of soda
5 ml vanilla essence
330 ml warm water

Sift dry ingredients together twice.
Beat egg, sugar, and vanilla until creamy.
Add mayonnaise and mix.
Add dry ingredients gradually adding water.
Bake at 180°C for 40 – 50 mins.
Recipe and photo: Diane Roode Hencox
Tweede foto en verandering: Diane Roode Hancox
Ek het die resep 2 keer aangemaak vir ‘n pankoek en ook die volgende versiering dubbeld aangemaak:
BUTTER CREAM ICING:
150 g Butter/Margarine
3 cups icing sugar
4 Tablespoons coco
2 Tablespoons lemon juice
1 Tablespoons full fat cream cheese or milk (ek het cream cheese gebruik)

PETRE SE LEMOENKOEK
Foto en Resep: Petré van Jaarsveld
3 koppies koekmeel
1 ½ koppies suiker
3 teelepels bakpoeier (hoogvol)
3 eiers
½ teelepel sout
1 koppie kookolie
sap en fyn gerasperde skil van 1 lemoen
1 ½ koppies melk

Plaas alles in een bak en klits met elektriese klitser op vinnige spoed vir 3 minute.
Verdeel beslag in 2 panne, en bak teen 180°C vir 30 minute.

Lemoen Versiersel:
125 g sagte botter
4 koppies versiersuiker
10 ml fyn gerasperde lemoenskil
100 ml lemoensap
1 koppie Cremora verromer

Room botter, versiersuiker, cremora en skil saam. Voeg genoeg sap by om versiersel romerig, lig en smeerbaar te hou.