Ingredients with Measurements:
- 250g unsalted butter, softened
- 250g caster sugar
- 8 large eggs, separated
- 250g all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp ground cardamom
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp vanilla extract
- 1 tsp orange blossom water
- Zest of 1 orange
Special equipment needed:
- 9-inch springform cake tin
- Electric mixer
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and line the cake tin with parchment paper.
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. Sift the flour and spices into the mixture and fold in gently.
5. In a separate bowl, whisk the egg whites until stiff peaks form.
6. Fold the egg whites into the cake batter until just combined.
7. Divide the batter into two equal portions.
8. To one portion, add the vanilla extract and mix well.
9. To the other portion, add the orange blossom water and orange zest and mix well.
10. Starting with the vanilla batter, spoon a thin layer into the prepared cake tin and smooth out with a spatula.
11. Using a pastry brush, lightly brush the surface with the orange batter.
12. Repeat the process, alternating between the vanilla and orange batters until all the batter has been used up.
13. Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the center comes out clean.
14. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 50g
Protein: 7g
Substitutions for ingredients:
- Orange blossom water can be substituted with rose water or almond extract.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
Variations:
- Add chopped nuts or dried fruit to the batter for added texture.
- Substitute the orange zest with lemon or lime zest for a different citrus flavor.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming with the sugar.
- Be careful not to overmix the batter when folding in the egg whites as this can cause the cake to become dense.
- Use a pastry brush to lightly brush the surface with the orange batter to avoid adding too much and overpowering the vanilla flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the cake in a preheated oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Dust the cake with powdered sugar before serving for a simple yet elegant presentation.
Garnishes:
Top with whipped cream and fresh fruit for a more decadent presentation.
Pairings:
Serve with a cup of tea or coffee for a perfect afternoon treat.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream would pair well with this cake.
Troubleshooting advice:
- If the cake is browning too quickly, cover with foil and continue baking until done.
- If the cake is not cooked through, return to the oven for an additional 5-10 minutes.
Food safety advice:
Make sure to thoroughly wash hands and all equipment before starting to avoid any contamination.
Food history:
Spekkoek, also known as lapis legit, is a layered Indonesian cake that was introduced during the Dutch colonial era.
Flavor profiles:
This cake has a warm and fragrant flavor profile with hints of cinnamon, cardamom, nutmeg, and cloves, complemented by the subtle floral notes of orange blossom water.
Serving suggestions:
Serve the cake at room temperature with a dusting of powdered sugar and a cup of tea or coffee.
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Region: Indonesian