Ingredients with Measurements:
- 500g unsalted butter, softened
- 500g granulated sugar
- 12 large eggs, separated
- 500g all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp ground cardamom
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp saffron threads, crushed
- 1/4 cup finely chopped crystallized ginger
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 the springform pan with butter and dust with flour.
2. In a large mixing bowl, cream the butter and sugar together 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, ginger, cloves, and cardamom.
5. Gradually add the flour mixture to the butter mixture, mixing well after each addition.
6. In a small bowl, mix together the vanilla extract, salt, saffron, and crystallized ginger.
7. Beat the egg whites until stiff peaks form.
8. Fold the egg whites into the batter until well combined.
9. Divide the batter in half. Add the saffron mixture to one half and mix well.
10. Spread a thin layer of the plain batter in the bottom of the prepared pan.
11. Using a pastry brush, spread a thin layer of the saffron batter on top of the plain batter.
12. Repeat the process, alternating between the plain and saffron batters, until all the batter is used up.
13. Bake the cake for 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean.
14. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and allowing it to cool completely on a wire rack.
Time:
Preparation time: 30 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
350°F (180°C)
Serving size:
12 servings
Nutritional information:
Calories: 600
Fat: 34g
Carbohydrates: 68g
Protein: 8g
Substitutions for ingredients:
- Crystallized ginger can be substituted with fresh ginger.
- Saffron can be substituted with turmeric.
Variations:
- Add chopped nuts to the batter.
- Substitute the saffron with other spices such as cardamom or turmeric.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use a pastry brush to spread the batter evenly in the pan.
- Allow the cake to cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake can be reheated in the microwave or oven for a few seconds to warm it up.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with whipped cream or ice cream.
Garnishes:
- Top the cake with fresh berries or fruit.
- Sprinkle chopped nuts on top of the cake.
Pairings:
- Serve the cake with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake is too dry, try adding more butter or eggs to the batter.
- If the cake is too moist, try reducing the amount of liquid in the batter.
Food safety advice:
- Make sure the eggs are fresh and not expired.
- Wash your hands and all utensils before and after handling raw eggs.
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 rich and spicy flavor with hints of ginger, saffron, and cinnamon.
Serving suggestions:
Serve the cake as a dessert or as a snack with coffee or tea.
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Region: Dutch