BOTTERSKORSIE / BUTTERNUT KOEKE

BOTTERSKORSIE EN WORTELKOEK
Bron- Vrouekeur
KOEK
2 eiers
250 ml (1 k) sagte bruinsuiker
187 ml (¾ k) olie
2,5 ml (½ t) vanielje
500 ml (2 k) koekmeel
10 ml (2 t) bakpoeier
2,5 ml (½ t) fyn kaneel
knypie sout
250 ml (1 k) gaar botterskorsie, verpulp
250 ml (1 k) wortels, fyn gerasper
50 g (½ pakkie) gemengde neute, gekap
VERSIERSEL
192,5 g (½ blik) gekookte kondensmelk
50 g (½ plak) donkersjokolade, gesmelt
625 ml (2½ k) versiersuiker, gesif
125 g (½ bakkie) laevetroomkaas teen kamertemperatuur
Stel oond op 160 °C.
1 Koek Klits eiers en bruinsuiker goed saam.
2 Voeg olie en vanielje by en klits goed.
3 Sif koekmeel, bakpoeier, kaneel en sout. Roer meelmengsel by eiermengsel tot goed gemeng.
4 Meng botterskorsie, wortels en neute en vou by beslag in.
5 Verdeel beslag in twee gevoerde koekpanne met 20 cm-deursnee.
6 Bak vir 30 min. of tot toetspen skoon uitkom.
7 Laat bietjie in koekpanne afkoel. Keer koeke op afkoelrakkie uit om heeltemal af te koel.
8 Versiersel Roer kondensmelk tot glad. Roer gesmelte sjokolade by.
9 Roer versiersuiker en roomkaas beurtelings by kondensmelkmengsel tot glad.
10 Versier koek soos verkies**Linda Venter

BUTTERNUT CAKE

SPAR
Ingredients (Makes 2 loaves)

• 500 g pack butternut cubes• 
3 large eggs• 
375 ml caramel brown sugar• 
250 ml sunflower oil• 
5 ml mixed spice• 
30 g candied citrus rind• 
100g plain unsalted almonds, coarsely chopped• 
5 ml almond essence• 
500 g self raising flour
Topping• 
1 tub cream cheese (150g)• 
200 g icing sugar• 
30 g brick margarine, at room temperature

Method
1. Preheat the oven to 180ºC. Grease 2 large non stick loaf pans or one large ring pan.
2. Using the grater blade fitted in a food processor, push the cubes continuously down the chute, onto the spinning blade.
3. In a 3 litre porcelain mixing bowl, beat the eggs,sugar and oil together until foamy.
4. Measure all the remaining ingredients directly onto this mixture, including the grated butternut. Blend together gently but thoroughly.
5. Pour this mixture into the prepared pan/s and bake for 50 minutes until well risen and browned.
6. Turn out onto a cooling rack after 5 minutes. When the cake is completely cooled, combine the topping ingredients and spread over the cake.

♥ RensBy: Kreatiewe Kos Idees

Geplaas deur: Derek Novello