WORTEL EN BEET KOEK
312 ml ligte bruinsuiker
4 x groot eiers
250 ml olie
30 ml gouestroop
5 ml vanilla
500 ml grofgerasper gaar beet
250 ml fyngerasper rou wortels
50 g gekap pekanneute
625 ml koekmeel
10 ml bakpoeier
2.5 ml koeksoda
1 ml gemeng speserye
5 ml kaneel
2.5 ml sout
Versiering:
200 g sag botter
187 ml kondensmelk
75 ml kakao
375 ml versiersuiker
1 gekrummelde flake

Klits eiers en suiker 5 min. Klits olie, stroop en vanilla by. Roer beet, wortels en neute by. Sif res best. Meng meelmengsel by. Skep in 2 rond koekpanne van 22 cm wat met bakpapier uitgevoer is. Bak 30 min by 180 ºC tot gaar. Koel effe af in pan en keer uit.

Room botter. Klits kondensmelk by vir 2 min. Sif kakao en versiersuiker en klits geleidelik by. Smeer 1/3 tussen 2 lae en res bo op. Strooi flake oor.
Foto:  Cecilia Smit – ek het oorskiet maaskaas en versiersuiker versiersel gebruik.

OUMIE SE SJOKOLADE KOEK
6 eiers
2 koppies suiker
2 koppies koekmeel (NB: sif 3x)
1 koppie kookwater
¼ koppie kakao
½ koppie olie
4 teelepels bakpoeier

Los die kakao in kookwater op en laat goed afkoel. Voeg die olie by. Klits intussen die 6 eiers en suiker BAIE goed saam (dis die geheim van die koek!) Voeg kakao-mengsel by. Voeg meel by en meng. Laaste die bakpoeier – klits, maar nie te veel nie.
Verdeel die beslag in 2 koekpanne (gesmeer of gespuit) en bak 25-30 min tot gaar. Laat effens afkoel in die pan en keer dan versigtig uit.

Resep en Foto: Anja Martins (13 jaar oud)

Stompie Theron Borman sê: Hierdie koek is net soos een wat ek ook bak en as ek wit koek wil hê los ek die kakao uit en gooi die selfde hoeveelheid maizena in en twee teelepels vanilla geursel. Vir lemoenkoek vervang ek kookwater met gekookte lemoensap en lemoengeursel.

MARMER KOEK (variasie van 3 bestanddele koek)
Gebruik die volgende resep: https://www.foodloversrecipes.com/2013/05/3-bestanddele-sponskoek/, verdeel mengsel in 3.

Voeg 100 ml kakao by 1
2 ml elk Karamelkleursel met hazelneutgeursel by 2
2 ml Lemoengeursel met druppel geel kleursel by 3

Skep die deeg in “marble” lae in ‘n voorbereide pan, en bak soos op resep.

Maak gewone sjokolade botterversiersel waarby 5 ml hazelneutgeursel gevoeg is, ENJOY!

Floraine Wasserman Venter

CAKE POPS
Bak ‘n gewone vanilla koek in die cake pop masjien.

My eerste poging op Cake Pops! Nogal heel trots op die eindresultaat! En hulle smaak hemels

Ek het gewone botterversiersel gemaak, rondom gesmeer, in fyn klapper gerol, bietjie eetbare glitter gestrooi op elkeen en ‘n daizy blommetjie op elk vasgedruk.  Ek moet net bysê dat mens dit nie moet maak as jy haastig is nie, dis nogal tydrowend want mens moet maar versigtig werk. Dalk moet ek volgende keer die koekballetjies eers vries, ek dink dit sal dan vinniger gaan.

BRON- Sansha Meyer

10 MINUTE VANILLA SLICE
1 packet Arnotts Lattice Biscuits
300ml thickened cream
1 cup milk (Elba het melk uitgelaat en gebruik dan 450ml room)
1 packet vanilla instant pudding (Elba het butterscotch gevat)
Icing sugar
Vanilla extract

Cover the base of a 23cm slab tin with half of the biscuits, plain side down.
Place cream, milk and pudding powder in a bowl and beat for one minute until thick and smooth.
Pour the pudding mixture over the biscuit base and spread evenly.
Top the pudding with the remaining biscuits plain side down.
Pop the icing sugar and a splash of vanilla extract/essence in a bowl then slowly add boiled water until it reaches a nice consistency. Spread icing over the top layer of biscuits then pop it all in the fridge.
Or eat some. I ate some of course. Store in the fridge until needed.
Yummy

Elba Groenewald  Nota:
ek het net die instant poeding geruil v butterscotch en net 450ml room en melk uitgelos werk naie moo

ULTRA MOIST CHOCOLATE CAKE
Recipe tested and photo 1:  Adri Poultney
Photo 2:  Chevonne Candice Williams
FOOD LOVERS RECIPES
Do you ever just want a chocolate cake, so moist that it practically melts in your mouth? Well I finally found it, and my husband is addicted to it (and my banana bread)
½ cups milk
100 g (1/3 cup + 2 tablespoons approx) butter
¼ cup oil (I used sunflower oil)
½ cup cocao powder ( I used Hershey’s)
1 cup self raising flour (refer notes for substitute)
½ teaspoon baking soda (refer notes)
1 cup + 2 tablespoons sugar (250 g)
1 egg, beaten, room temp
5 ml vanilla essence (or essence to your taste)
Preheat the oven to 180ºC/350 – 375ºF, 10 mins before baking.
Heat the milk, butter, oil and coco powder ’till the butter melts. Let it cool to room temperature (btw, don’t get disappointed if you don’t get the dark brown colour at this stage, you will get it once the cake is baked). Add the flour, baking soda, sugar, beaten egg and essence to the cooled liquid ingredients. Beat well using an electric beater or hand whisk ’till it’s well combined.  You can either use it to make cupcakes or a cake. I made a 9 inch loaf and 10 standard size cupcakes with the above qty.
Bake in the preheated oven for 15 – 20 mins for the cupcake and 25 – 30 mins for the loaf cake. The baking time can vary depending on different ovens.
Notes:
For cupcakes – Line your cupcake tin with paper liners (I use 2 liners per cupcake) and pour 3 tablespoons of batter in each case. I’m referring to the standard size muffins here.
For cake – Grease your cake tin well and line with parchment or baking paper. Pour the batter.

For Ganache:
whipping cream, ½ cup
baking chocolate, ¾ cup (I usually use Hershey’s milk chocolate chips. You can also use Hershey’s semi sweet chocolate chips for this)
Place the baking chocolate or chocolate chips in a bowl. Heat the whipping cream on low flame ’till small bubbles start appearing around the edges. Pour the heated cream to the bowl with the chocolate. Let it rest for 5 mins. Whisk it, using a balloon whisk. This will give you a liquid consistency ganache. If you want to thicken the ganache for spreading, place the bowl on some ice and whip it. It will start thickening. Spread the ganache on the cooled cupcakes or cake. Enjoy!
Notes – This is an extremely moist cake, so I won’t suggest making a layered cake. You can store the cake (without ganache or icing) at room temp for 3 – 4 days in an air tight container. The original recipe calls for baking powder. But I’ve read somewhere that for chocolate cake, baking soda is better. The reason, baking soda will react with cocao powder and gives a darker colour to the cake. I used castor sugar for the recipe for easy blending of ingredients, however you can use regular sugar. You can serve this cake as a dessert along with a scoop of your fav ice cream.

Substitution for self raising flour – to get 1 cup self-raising flour, add 1 ½ teaspoon baking powder + ¼ teaspoon salt to 1 cup all purpose flour.

Note from Adri Poultney –  Just one thing to note, make SURE your liquid mix is cooled before adding the egg, because if it’s still too warm, the egg will split, and the whole cake ends up tasting like egg and my darling chef husband learnt this the hard way. This cake has never flopped for me, but he managed it!

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
For the cake:
360 g bittersweet chocolate, coarsely chopped (2-1/4 cups)
¾ cup unsalted butter, cut into six pieces; more for the pan
5 large eggs
1 cup granulated sugar
1½ teaspoon pure vanilla extract
¼ teaspoon table salt
½ cup unsweetened natural cocoa powder, sifted if lumpy; more for the pan

For the glaze:
120 g bittersweet chocolate, coarsely chopped (¾ cup)
3 tablespoons unsalted butter

Make the cake:
Position a rack in the middle of the oven and heat the oven to 150°C. Lightly butter the bottom of a 22cm round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.

Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 tablespoons water. Beat on mediumhigh speed until the mixture is very foamy, pale in color, and doubled in volume, 2 min. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.

Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 min. Don’t overcook. Let cool in the pan on a rack for 30 min. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least 6 hours or overnight.

Glaze the cake:
TIP:
To slice this cake (or any dense, sticky cake), heat the knife first, either by dipping it in a tall container of very hot water or by holding it under hot running water for a few seconds. Then wipe it dry before cutting the cake. The knife will cool quickly, and the cake will start sticking, so expect to rinse and repeat several times. A crème brûlée torch, if you have one, is also handy for heating up a knife.
Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within ½cm of the edge. Refrigerate the cake until the glaze is set, 20 to 40 min. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 min. To serve, cut the cake into small, if not tiny, slices using a hot knife.

Photo:  Jeannette Havenga

CHOCOLATE SPONGE CAKE

Die ene kan nie flop nie.
200 grams butter (I used salted butter)
200 grams sugar (I reduced to 175 grams)
200 grams flour 1 teaspoon baking powder
2 eggs
1 teaspoon vanilla
3 tablespoons cocoa powder, dissolved in a little hot water to form a smooth paste Preheat oven to 180 degrees Celsius. Grease a 9- inch square tin. Using an electric mixer, cream butter and sugar together until light and fluffy, 6 to 7 minutes, on medium-high speed.

Sift in flour and baking powder and fold with a spatula until just mixed. Stir in eggs and vanilla and then cocoa paste.

Transfer cake batter into tin and bake for 40 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cake cool in tin on a rack. Slice into squares and serve.

TIP If top of cake looks like it will get burnt, cover the top with a piece of aluminium foil and continue baking until the cake is done.

Inga Titus