Maak 1 dubbellaagkoek
3 koppies (750ml) Koekmeel
1 eetlepel (15ml) Bakpoeier
Gerasperde Skil van 3 Lemoene
226gr. Botter, kamertemperatuur
2 koppies (500ml) Witsuiker
4 Eiers
1 koppie (250ml) Vars Melk
¼ koppie (60ml) Lemoensap
1 eetlepel (15ml) Lemoenbloeisel-Water
3 eetlepels (45ml) Gemengde Sesamsade
Sesam-karamel:
¾ koppie (180ml) Witsuiker
2 eetlepels (30ml) Gemengde Sesamsade
Botterversiersel:
250gr. Versiersuiker, gesif
375gr. Botter, kamertemperatuur
1 teelepel (5ml) Vanieljegeursel
Metode:
Verhit jou oond tot 180°C.
Verroom die botter en die suiker in ‘n elektriese menger vir ‘n
paar minute tot lig van kleur.
Voeg die eiers een vir een by gevolg deur die gerasperde
lemoenskil.
Meng die koekmeel en die bakpoeier saam en hou eenkant.
Meng die melk, lemoenbloeisel-water en die lemoensap saam.
Voeg die meel en die melkmengsel om die beurt by tot jy ‘n
gladde beslag het, maak seker jy skraap die kante en die bodem van die mengbak
gedurende die proses om seker te maak al die bestanddele is ingemeng.
Roer die gemengde sesamsade by en verdeel die beslag tussen jou
twee koekpanne wat jy uitgevoer het met bakpapier.
Bak die koek vir sowat 45 minute of tot gaar.
Verwyder die koeke uit die oond en laat hulle heeltemal afkoel
terwl jy die botterversiersel maak.
Plaas die botter in die mengbak van jou elektriese menger en
klits vir ‘n paar minute tot die botter lig van kleur is.
Sif die versiersuiker en voeg dit by die botter teen ‘n lae spoed,
sodra al die versiersuiker ingemeng is kan jy die vanieljegeursel byvoeg.
Klits die versiersel teen ‘n hoë spoed vir ‘n paar minute tot
lig van kleur en donserig.
Plaas een van die koeke op jou opdien bord en sny die bokant
gelyk indien nodig. Smeer die helfte van die botterversiersel oor die hele
oppervlakte van die koek.
Plaas die ander koek bo-op en sny die bokant gelyk indien nodig.
Smeer die laaste van die botterversiersel bo-op.
Begin om die karamel te maak deur die suiker in ‘n klein kastrol
of pan te smelt oor medium-hoë hitte.
Terwyl die suiker smelt kan jy solank ‘n vel bakpapier op jou
werksoppervlak neerlê.
Sodra die karamel begin verkleur kan jy dit versigtig op die
bakpapier gooi en dadelik die sesamsade bo-oor sprinkel. Laat die karamel afkoel
voordat jy dit in kleiner stukkies breek.
Versier die koek met die karamel.
Orange & Sesame Layer Cake
Makes 1 double layer cake
3 cups (750ml) Cake Flour
1 tablespoon (15ml) Baking Powder
Zest of 3 Oranges, finely grated
226gr. Butter, room temperature
2 cups (500ml) White Sugar
4 Eggs
1 cup (250ml) Fresh Milk
¼ cup (60ml) Orange Juice
1 tablespoon (15ml) Orange Blossom Water, optional
3 tablespoons (45ml) Mixed Sesame Seeds
Sesame Caramel:
¾ cup (180ml) White Sugar
2 tablespoons (30ml) Mixed Sesame Seeds
Icing:
250gr. Icing Sugar, sifted
375gr. Butter, room temperature
1 teaspoon (5ml) Vanilla Essence or Orange Blossom Water
Method:
Preheat your oven to 180°C.
Cream the butter and the sugar together for a few minutes until
it is light in colour, about 3 minutes.
Start adding the eggs one at a time and mix well before adding
the next egg.
Add the grated orange zest to the mixing bowl and mix for a few
seconds.
Stir the milk, orange juice and vanilla essence or orange blossom
water together in a measuring jug.
Mix together the cake flour and the baking powder before adding
a few tablespoons at a time to your mixing bowl and alternating with your milk
mixture.
Mix until you have a smooth batter; make sure to scrape the side
and base of your mixing bowl at least once during the mixing process.
Stir the mixed sesame seeds into the batter before dividing the
batter between your two cake tins, lined with baking paper.
Bake the cake for 45 minutes or until cooked.
Remove the cakes and allow them to cool. In the mean-time you
can prepare the icing.
Place the butter into the bowl of your electrical mixer, fitted
with the paddle attachment and mix for a few minutes until the butter is pale
in colour.
Sift the icing sugar and add it to the butter in the mixing
bowl, together with the grated orange zest.
Mix for another few minutes until your icing is light in colour
and well aerated.
Place one of the cakes onto your cake stand and level the top.
Spread halve of the butter icing over the surface of the cake
before stacking the second cake on top.
Level the cake in the same manner as before if necessary and use
the remaining butter icing to spread over the top layer.
Make the caramel by gently melting the sugar in a saucepan over
medium-high heat for a few minutes.
You want a light golden colour on the caramel, the darker the
colour the more bitter it will be.
While you are waiting for the caramel to melt you can place a
sheet of baking paper onto your work surface.
Pour the caramel onto the baking paper and immediately scatter
the sesame seeds over the soft caramel. Allow the caramel to cool completely
before breaking it into smaller pieces.
Decorate
the cake pieces of the caramel, fresh berries or flowers.
