Ingredients with Measurements:
- 200g unsalted butter, softened
- 200g caster sugar
- 6 large eggs, separated
- 200g all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cardamom
- 1 tsp vanilla extract
- 100g dark chocolate, melted
- 1 orange, zested and juiced
- 50g granulated sugar
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan with butter and set aside.
2. In a mixing bowl, cream the butter and caster sugar together until light and fluffy.
3. Add the egg yolks one at a time, beating well after each addition.
4. Sift the flour, cinnamon, nutmeg, and cardamom into the mixture and fold until well combined.
5. In a separate bowl, whisk the egg whites until stiff peaks form.
6. Gently fold the egg whites into the batter until just combined.
7. Divide the batter into two equal portions. Add the melted chocolate to one portion and mix until well combined.
8. Spoon a layer of the chocolate batter into the prepared cake pan, followed by a layer of the plain batter. Repeat until all the batter is used up.
9. Bake for 45-50 minutes or until a skewer inserted into the center comes out clean.
10. While the cake is baking, make the orange syrup. In a small saucepan, combine the orange juice, zest, and granulated sugar. Bring to a boil and simmer for 5-7 minutes or until the syrup has thickened.
11. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
12. Serve the cake warm or at room temperature with the orange syrup drizzled over the top.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 47g
Protein: 6g
Sodium: 70mg
Sugar: 32g
Substitutions for ingredients:
- You can use milk chocolate instead of dark chocolate.
- You can use lemon or lime juice instead of orange juice.
Variations:
- You can add chopped nuts or dried fruit to the batter for added texture.
- You can use different spices such as ginger or cloves.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Be gentle when folding in the egg whites to avoid deflating them.
- Use a serrated knife to cut the cake for a clean slice.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or plate and drizzle the orange syrup over the top.
Garnishes:
Garnish the cake with fresh orange slices or chocolate shavings.
Pairings:
Serve the cake with a hot cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or whipped cream.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil and continue baking.
- If the cake is not cooked through, return it to the oven for an additional 5-10 minutes.
Food safety advice:
Make sure the eggs are fresh and the cake is cooked through to avoid any risk of foodborne illness.
Food history:
Spekkoek is a traditional Indonesian cake that is also known as lapis legit. It is a layered cake that is made with spices such as cinnamon, nutmeg, and cardamom.
Flavor profiles:
This cake has a rich chocolate flavor with warm spices such as cinnamon, nutmeg, and cardamom. The orange syrup adds a sweet and tangy note to the cake.
Serving suggestions:
Serve this cake as a dessert or for a special occasion such as a birthday or holiday.
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Region: Dutch