Ingredients with Measurements:
- 500g unsalted butter, at room temperature
- 500g granulated sugar
- 10 large eggs, separated
- 500g all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 2 tsp ground cloves
- 2 tsp ground cardamom
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1/4 cup lime juice
- 1 tbsp lime zest
- Pinch of salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
3. Add the egg yolks one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, cinnamon, nutmeg, cloves, cardamom, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, and mix until well combined.
6. In another bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the batter until just combined.
8. Divide the batter into two equal portions. To one portion, add the lime juice, zest, and vanilla extract and mix well.
9. Pour a thin layer of the plain batter into the prepared pan and smooth it out with a spatula.
10. Using a pastry brush, spread a thin layer of the lime batter over the plain batter.
11. Repeat the process, alternating between the plain and lime batters, until all the batter is used up.
12. Bake the spekkoek for 1 hour or until a toothpick inserted into the center comes out clean.
13. Allow the cake to 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: 1 hour
Temperature:
350°F (180°C)
Serving size:
12-16 servings
Nutritional information:
Calories: 496
Fat: 27g
Carbohydrates: 59g
Protein: 7g
Sodium: 105mg
Sugar: 38g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use coconut cream instead of coconut milk.
- You can use lemon juice and zest instead of lime.
Variations:
- You can add chopped nuts or dried fruits to the batter.
- You can sprinkle the top of the cake with powdered sugar or toasted coconut flakes.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Be gentle when folding in the egg whites to avoid deflating the batter.
- Use a sharp knife to cut the cake into thin slices.
Storage instructions:
Store the spekkoek in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the spekkoek, place it in a preheated oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
Serve the spekkoek on a cake stand or platter and garnish with lime wedges and fresh mint leaves.
Garnishes:
- Lime wedges
- Fresh mint leaves
- Powdered sugar
- Toasted coconut flakes
Pairings:
- Hot tea or coffee
- Vanilla ice cream
- Whipped cream
Suggested side dishes:
- Fresh fruit salad
- Green salad with citrus dressing
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding a little more coconut milk to the batter.
- If the cake is too dense, make sure you beat the egg whites until stiff peaks form and fold them in gently.
Food safety advice:
- Make sure all the ingredients are fresh and of good quality.
- Wash your hands and all the utensils before starting to prepare the recipe.
- Store the spekkoek in an airtight container to prevent contamination.
Food history:
Spekkoek, also known as lapis legit, is a layered cake that originated in Indonesia during the Dutch colonial period. It is made with a mixture of spices and butter and is traditionally served during special occasions such as weddings and holidays.
Flavor profiles:
The spekkoek has a rich and spicy flavor, with notes of cinnamon, nutmeg, cloves, and cardamom. The addition of coconut and lime gives it a tropical twist.
Serving suggestions:
Serve the spekkoek as a dessert or as a sweet snack with tea or coffee.
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Region: Indonesian