Ingredients with Measurements:
- 250g butter, softened
- 250g caster sugar
- 8 eggs
- 250g flour
- 2 tsp ground cinnamon
- 2 tsp ground cardamom
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
- 50g pistachios, chopped
Special equipment needed:
- 2 loaf tins
- Electric mixer
- Sifter
Step-by-step instructions:
1. Preheat the oven to 180°C.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Sift in the flour, cinnamon, cardamom, nutmeg, and vanilla extract. Mix until well combined.
5. Grease the loaf tins and spoon a thin layer of the batter into each tin.
6. Bake for 10 minutes or until the layer is set.
7. Remove from the oven and add another thin layer of batter to each tin. Repeat this process until all the batter is used up.
8. Bake for 30-40 minutes or until a skewer inserted into the center of the cake comes out clean.
9. Remove from the oven and let it cool for 10 minutes before removing from the tins.
10. Sprinkle chopped pistachios over the top of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
180°C
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 50g
Protein: 8g
Substitutions for ingredients:
- You can use almond flour instead of regular flour for a gluten-free version.
- You can use any other nuts instead of pistachios, such as almonds or walnuts.
Variations:
- You can add raisins or dried cranberries to the batter for a fruity twist.
- You can add a tablespoon of rum or brandy to the batter for a boozy version.
Tips and tricks:
- Make sure the butter is softened before mixing it with the sugar.
- Sift the flour and spices to ensure there are no lumps.
- Use a skewer to check if the cake is cooked through.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the oven at 180°C for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter.
Garnishes:
Sprinkle some powdered sugar over the top of the cake before serving.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Serve with fresh fruit, such as strawberries or raspberries.
Troubleshooting advice:
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
- If the cake is too dry, add a tablespoon of milk to the batter.
Food safety advice:
Make sure to wash your hands and all utensils before handling the ingredients.
Food history:
Spekkoek, also known as lapis legit, is a traditional Indonesian cake that was introduced during the Dutch colonial period.
Flavor profiles:
The cake has a warm and spicy flavor from the cinnamon, cardamom, and nutmeg. The pistachios add a nutty crunch to the cake.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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Region: Indonesian