Ingredients with Measurements:
- 250g butter, softened
- 250g granulated sugar
- 8 large eggs
- 250g all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp vanilla extract
- 200g almond paste
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease the springform pan and line the bottom with parchment paper.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Sift the flour, cinnamon, nutmeg, and cloves into the bowl and mix until well combined.
6. Add the vanilla extract and mix again.
7. Divide the batter into two equal parts.
8. Mix the almond paste into one half of the batter until well combined.
9. Spread a thin layer of the plain batter on the bottom of the prepared pan.
10. Spread a thin layer of the almond paste batter on top of the plain batter.
11. Repeat the layers until all the batter is used up.
12. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
13. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 480
Fat: 29g
Carbohydrates: 50g
Protein: 7g
Sodium: 160mg
Sugar: 32g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use almond extract instead of almond paste.
Variations:
- You can add chopped nuts or raisins to the batter.
- You can use different spices, such as cardamom or ginger.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use a spatula to spread the batter evenly in the pan.
- Let the cake cool completely before slicing it.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
Reheating instructions:
- To reheat the cake, wrap it in foil and heat it in a 350°F oven for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with whipped cream or ice cream.
Garnishes:
- Sliced almonds
- Fresh berries
Pairings:
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake is too dry, try adding a little more butter or eggs to the batter.
- If the cake is too moist, try reducing the amount of eggs or flour in the batter.
Food safety advice:
- Make sure the eggs are fresh and not past their expiration date.
- Wash your hands and all utensils before and after handling the ingredients.
Food history:
- Spekkoek is a Dutch-Indonesian layered cake that was introduced to the Netherlands during the colonial period.
Flavor profiles:
- The cake has a rich and spicy flavor, with hints of cinnamon, nutmeg, and cloves.
Serving suggestions:
- Serve the cake as a dessert or as a snack.
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Region: Dutch