Alex Luck//Hearst Owned

Spekkoek

Name: Spekkoek
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 20 serving(s)
Ingredients: 2 tsp. ground cinnamon; 1 tsp. ground ginger; 1 tsp. ground cardamom, about 12 fat green pods; 1/2 tsp. ground nutmeg; 1/4 tsp. ground cloves; 250 g unsalted butter, softened, plus extra to grease; 250 g caster sugar; 8 medium eggs, separated; 200 g plain flour; 75 g unsalted butter, melted; Icing sugar, to dust

Cookery director Meike: "My father often travelled with work to Holland, and from the first time he brought back this delicious legacy to the former Dutch East Indies, I was hooked. I remember sneaking thin slivers of this expensive treat with my brother and peeling apart the firmish layers to make the joy last longer. It’s less complicated to make than it looks, but it does take time. So I urge you to relax into the joyful rhythm of layering up so you too can share the bliss of sneaking a sliver!"

By The Good Housekeeping Cookery TeamPublished: 01 April 2020

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This Dutch delight is formed of spiced and plain firmish layers of batter. The spiced layer is comprised of cinnamon, cardamom, ginger, nutmeg and cloves and is sandwiched between plain layers of batter that both get grilled and brushed with butter. The result is a unique show-stopping cake that is sure to become a tea-time favourite.

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Yields:: 20 serving(s)
Prep Time:: 50 mins
Cook Time:: 35 mins
Total Time:: 1 hr 25 mins
Cal/Serv:: 234

Ingredients

For the spice mix

2 tsp.
ground cinnamon
1 tsp.
ground ginger
1 tsp.
ground cardamom, about 12 fat green pods
1/2 tsp.
ground nutmeg
1/4 tsp.
ground cloves

For the cake

250 g
unsalted butter, softened, plus extra to grease
250 g
caster sugar
8
medium eggs, separated
200 g
plain flour

To brush

75 g
unsalted butter, melted
Icing sugar, to dust

Directions

1. Step 1In a small bowl, mix the spice mix ingredients and set aside. Heat grill to medium-high. Grease a 20.5cm round springform tin and line the base with baking parchment.
2. Step 2For the cake, in a large bowl using a handheld electric whisk, beat butter and half the sugar until pale and fluffy. Gradually beat in egg yolks, whisking well after each addition. Using a large metal spoon, fold in flour (mixture will be fairly stiff).
3. Step 3With clean beaters and in a separate bowl, whip egg whites until they hold stiff peaks. Gradually beat in remaining sugar until meringue is stiff and shiny. Thoroughly mix a large spoonful of the meringue into the butter mixture to loosen it, then fold in the remaining whites in 2 batches. Spoon half the mixture into a separate bowl (weigh for best results), and fold the spice mixture into this bowl.
4. Step 4Spread a thin layer of the plain mixture (about 3tbsp) into the base of the prepared tin, spreading to an even layer with the back of a cutlery spoon. Put on rack so the top of the cake tin is about 7.5-10cm under the grill. Grill for 11/2-3min, or until the cake layer is just cooked and very lightly golden (keep checking on it). Brush cake (not sides of tin) with melted butter. Repeat layer, grilling and brushing, alternating the mixtures (you should end up with about 12 layers, but it doesn’t matter if it's more or less).
5. Step 5 Cool completely in tin before transferring to a cake stand, dusting with icing sugar and serving in thin slices.